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By Root 296 0

1 minute, stirring constantly and briskly. Add the cilantro and black sesame seeds and stir until mixed. Serve immediately.

1/4

cup sesame oil

1

tablespoon minced garlic

2

teaspoons minced ginger

21/2

ounces shiitake mushrooms, stemmed and thinly sliced

1

cup snap peas, sliced on a diagonal

1

cup carrots, peeled and grated on large holes

4

cups mung bean noodles, soaked in hot water for 10 minutes

1/4

cup soy sauce

1

tablespoon toasted sesame oil

2

tablespoons chopped fresh cilantro

1

tablespoon black sesame seeds

seared bay scallops with orzo and sun-dried tomato cream sauce

SERVES 6

The sun-dried tomato sauce is an adaptation of a recipe taught to me by my first boss, chef Darra Crouch. Marsala wine, a fortified wine from Italy, is what gives the dish such a robust flavor. Bay scallops are tiny, so do your best to sear them evenly. U.S. bay scallops suffer from depletion, so choose farm-raised bay scallops. Avoid Calico scallops.

12

ounces orzo

2

tablespoons unsalted butter

1

pound bay scallops

Salt to taste

Sun-Dried Tomato Cream Sauce (recipe follows)

1

tablespoon thinly sliced fresh basil

1. Cook the orzo in a pot of salted boiling water until cooked through. Drain and set aside.

2. Heat a large sauté pan over medium heat and melt the butter. Add the scallops and sauté for about 5 minutes, until they are lightly browned. Season with salt.

3. Stir all but ½ cup of the sauce into the cooked orzo. Mix well. Spoon the orzo onto individual plates and mound each bed of orzo with an equal amount of scallops. Drizzle with the remaining ½ cup of sauce. Top with the basil.

sun-dried tomato cream sauce

MAKES ABOUT 2 CUPS

1

tablespoon unsalted butter

1

large shallot, minced

1/2

cup Marsala wine

1/8

teaspoon saffron threads or powder

2

tablespoons concentrated sun-dried tomato paste

11/2

cups heavy cream

1. Melt the butter in a small pot over medium heat. Add the shallot and sauté until translucent, about 2 minutes. Add the Marsala and cook until the liquid has reduced by half, about 2 minutes. Add the saffron and sun-dried tomato paste and stir.

2. Add the cream and lower the heat. Cook for 15 to 20 minutes, stirring occasionally, until the sauce has thickened slightly.

steamed halibut with greek salad salsa

SERVES 6

As a young woman, I spent an entire summer bartending on a small island in Greece. Every day before work I would sit at the bar and eat a Greek salad. I was obsessed with the flavor combination of feta cheese, olives, red onions, tomatoes, and oregano. Not only is the salad delicious on its own, I also find it to be the perfect topping for this steamed halibut. I also added capers for extra flavor.

11/2

cups seeded and finely chopped tomatoes (about 3 plum tomatoes)

2

tablespoons capers, drained and coarsely chopped

3

tablespoons finely chopped red onion

3/4

cup cubed feta cheese (1/4-inch cubes)

12

Greek olives, pitted and finely chopped

1

teaspoon minced fresh thyme

1

tablespoon olive oil

Salt and pepper to taste

Six

8-ounce halibut fillets

1

cup white wine

10

whole peppercorns

6

whole fresh basil leaves, plus 4 leaves, thinly sliced, for garnish

1. Make the salsa. In a medium bowl, mix together the tomatoes, capers, onion, cheese, olives, thyme, olive oil, and salt and pepper. Set aside.

2. Spray a collapsible steaming rack with cooking spray and place 2 halibut fillets on the rack, skin-side down. Sprinkle the fillets with salt and pepper.

3. In a medium pot, bring the wine, peppercorns, whole basil leaves, and 1 cup of water to a boil. Lay the rack with the fillets in the pot, cover, and steam the fish for 9 to 10 minutes. Gently transfer the steamed halibut fillets to a plate and cover with a domed lid to keep warm. Repeat the process 2 more times to cook the remaining fillets.

4. Serve the steamed halibut on individual plates with Greek salsa on top or on the side. Garnish