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Dec 16, 2018







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 Pan seared scallops with citrus sauce and ginger puree

 
Carrot ginger puree
2 cups chopped carrots
1 teaspoon chopped crystallized ginger
2 cups chicken stock
Salt and pepper
 
Scallops preparation
1 cup flour
1 cup chopped crystallized ginger
Olive oil
15 fresh sea scallops
 
Citrus reduction
1 juiced lemon
1 juiced lime
1 juiced orange
1 tablespoon butter
¼ cup dry white wine
 
In a saucepan, combine carrots, chicken stock and crystallized ginger and simmer for about 10 minutes, until carrots are soft. Mix in a blender to make a puree, adding salt and pepper to taste. Place flour, ginger, salt and pepper in a separate bowl for the scallops. Coat scallops in mixture. Heat olive oil in a saute pan. Add prepared scallops, cooking for one minute on each side. Set scallops aside. In a separate saucepan, combine fresh squeezes lemon, lime and orange juices, wine and butter and simmer on low heat for approximately 10 minutes, until it starts to thicken. Spread a few spoonfuls of carrot puree on a plate. Top with seared scallops and drizzle with the citrus reduction. Serve with rice or risotto.




With Cathy Hyland-Roukas
In The Kitchen

01/11/18



 Cathy Hyland-Roukas of Hollis is the owner and head cook of Hollis Country Kitchen (3 Proctor Hill Road, Hollis, 465-7040, holliscountrykitchen.com), which is open for breakfast and lunch seven days a week, and for dinner from Wednesday through Saturday from 4 to 8 p.m. Roukas is a self-taught cook who enjoys featuring a rotating menu of upscale specials. She describes the restaurant as American with a Mediterranean flair, incorporating a few Greek dishes in addition to the standard menu items.

 
What is your must-have kitchen item?
For me personally, it would probably be a skillet pan. I use that for breakfast, lunch and dinner, from making omelets to doing homemade little quiches and casseroles, and Italian sauteed dishes at night.
 
What would you choose to have for your last meal?
I just came up with a new recipe that I’ve been fooling around with a little bit. It’s pan-seared scallops with crystallized ginger and a citrus sauce made of lime juice, orange juice and lemon juice, and it’s over a homemade risotto. I’d have that with a nice crisp pinot grigio.
 
What is your favorite local restaurant?
I love El Tapatio [in Merrimack]. It’s really authentic Mexican food and margaritas and the atmosphere is awesome. I also love Surf [in Nashua]. They do a great job and have wonderful seafood.
 
What celebrity would you like to see eating in your restaurant?
I love any sports figures and especially have an affinity for football and baseball. I’d be interested in meeting Bill Belichick or Tom Brady.
 
What is your favorite thing on your menu?
We’re known for our breakfast [and] people come here from all over the place to try our corned beef hash. We make it completely from scratch and boil it overnight for 10 hours.
 
What is the biggest food trend in New Hampshire right now?
I’ve seen a big trend toward farm-to-table … and also the smaller plates.
 
What is your favorite thing to cook at home?
I enjoy baking things from scratch, like pies, quiches, muffins, scones and cookies, on top of everything else that we do.
 
— Matt Ingersoll 





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