Kiwi Kapua….The Recipe

Seared Scallops with Orange Rum Sauce

Luckily for me my time with Miyu was Kapualess and utterly amazing. The music that floated from her cottage that night was very cool jazz that carried me inside and set the mood wonderfully. See if it does the same for you and let me know?

• Prefunctory rum for cook and guest.
• 1 lb wild scallops. Find scallops that would be at home in a wild party. Tame scallops are so boring and sooo last year. In you can, try and get Diver Scallops. It’s the most sustainable way to harvest them. Dredging totally wrecks the ocean floor. “Diver” scallops are from people like Miyu in the Inspiration for this recipe who actually dive to collect the scallops and can leave the ones too small to harvest and the ocean intact and making more scallops.
• 3 cloves garlic peeled and not so gently smashed
• 2 tsp olive oil
• 1.5 tbsp salted butter ( It comes that way. No need to actually salt it)
• 1 large orange juiced . Your being juiced is optional but impaired cooking is dangerous at best.
• Zest from 1/2 orange. It can be the same orange, honest.
• 1 small orange, sliced. Sorry, this needs to be another orange.
• 1/2 lemon. Nothing clever to say here.
• 2 shots of dark rum. Additional amounts for the cook are encouraged.  See warning above.
• 1/4 cup flat leaf parsley roughly chopped. Parsely loves rough treatment. Its’ kinky like that.
• 3/4 tsp sea salt. Appropriate, right? Have more on hand for taste purposes.
• 1/2 tsp red pepper flakes
• 1/2 tsp chile powder. Understand that this is a taste that tends to dominate like your drunk uncle if given the chance. Go easy but don’t avoid.
• Freshly cracked black pepper. My pepper mill makes more of a “Scaaaa-runch” noise but you get the idea. It doesn’t have to actually make a “crack” does it?

• Consume Prefunctory rum allowing time for the taste and glow to rise.
• Pat the scallops dry on paper towels. They LOVE this part
• Drizzle the scallops with a little olive oil and sprinkle them all over with sea salt, chili powder, red pepper flakes and freshly cracked black pepper. Toss to coat well.
• Preheat a cast iron skillet on medium flame until hot….well, medium hot not half melting hot. Add a little olive oil, just enough to coat the bottom
• Sear the garlic cloves until golden on both sides, making sure not to burn them. Remove from the pan and set aside.
• Add the scallops to the hot skillet making sure they’re not touching each other and sear for about 45 seconds on each side until nicely golden. Do not over cook them or they become soggy, rubbery hockey pucks.
• Transfer the scallops to a plate and keep warm. I mean the scallops. If the rum’s working it’s spell you’re already warm.
• See warning above about ” impaired cooking is dangerous at best”. Take a step back and carefully pour the rum into the pan. Use a silicone spatula to scrape all the brown bits from the bottom of the pan.
• Pour in the orange juice and bring to a simmer. Allow the sauce to reduce by half, about a minute or so.
• Remove from flame and stir in the cold butter until melted.
• Taste the orange sauce and adjust seasonings with more sea salt if needed.
• Add the roasted garlic cloves to the sauce.
• Transfer the scallops back into the orange rum sauce and squeeze the lemon all over the top.
• Sprinkle with the parsley, some orange zest and serve over a bed of rice or polenta. Garnish with the orange slices.

Click on the picture below to go to Kiwi Kapua…The Inspiration

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