Our Pescatarian Holiday Continues with Celeb Chef Bob Blumer’s Coconut-Crusted Scallop Lollies

Coconut-Crusted Scallop Lollies
Blumer’s ‘Coconut-Crusted Scallop Lollies’ is a new spin his recipe featured in his previous cookbooks ‘Glutton for Pleasure’ and ‘Surreal Gourmet Bites.’ Don’t miss our link below to gift his current book ‘Flavor Bomb’ with a collection of Lloyd Cellars wines!

Brighten Your Next Holiday Party with Some Tropical Sunshine!

In this season of giving, it’s important to put thought into what you want to share with friends and family, and this extends to what you bring to your table. Sure, there are times when time isn’t on your side and turning a quick appetizer is what makes sense. Other times, and quite honestly it’s a foodie personality trait, we want to serve up a show-stopper both visually and in taste. If you’re looking for a memorable app for your next holiday gathering, these lollies are sure to make a big impression.

In our second installment of Bob Blumer’s seven-part ‘Pescatarian Holiday’ series with Lloyd Cellars, we present his Coconut-Crusted Scallop Lollies recipe. At first glance, it may seem a bit daunting. However, as Bob notes in the recipe below, “Mastering this recipe is like learning how to line dance. If you attempt all of the steps together, it can be intimidating the first time around. But if you tackle each of the four individual steps of this recipe one at a time, they are a cinch to master.”


Purchase Our ‘Flavor Bomb’ Gift Collection Featuring Blumer’s Latest Cookbook & Four Wines!


Coconut-Crusted Scallop Lollies

Coconut-Crusted Scallop Lollies

Bob Blumer
If you're serving up an app at your next holiday party, make it memorable!
Prep Time 1 hour
Cook Time 15 minutes
Course Appetizer
Cuisine American
Servings 12 Lollies

Equipment

  • Deep Fryer or Deep Pot to Fry In

Ingredients
  

Apricot-Ginger Dipping Sauce Ingredients

  • ¾ cup of apricot jam
  • ½ jalapeño pepper seeds discarded, minced
  • 2 tablespoons seasoned rice vinegar or freshly squeezed lime juice
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon Dijon mustard

Note: Place all dipping sauce ingredients in a blender or food processor. Purée. Reserve.

Coconut-Crusted Scallop Lollies Ingredients

  • 1 coconut first timers should buy a spare coconut—or see shortcuts at the end of the recipe
  • 1/2 cup beer
  • cups all-purpose flour divided
  • 1 egg
  • ½ teaspoon cayenne pepper
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • 12 medium-size scallops 20/30—which refers to the number of scallops in a pound
  • 3-5 cups peanut oil or vegetable oil, for frying
  • 1 navel orange for presentation
  • 12 6- inch bamboo skewers

Instructions
 

  • With the coconut and a medium-size bowl in hand, go find yourself a concrete step. Break the coconut in half by banging the center along the equator of the coconut repeatedly on the edge of the step. Split the coconut over the bowl and salvage as much of the coconut water as possible. Reserve the smaller half of the coconut. Bang the larger half on the concrete to break it into smaller pieces.
  • Back in your kitchen, use a table knife to separate the coconut meat from the shell. Then use a vegetable peeler or paring knife to remove the brown skin from the meat. Using the fine-to-medium section of your grater, shred 2 cups of coconut. Reserve in a shallow bowl.
  • Pour coconut water into a measuring cup and if necessary, top off with beer or sparkling water until you have 3/4 cup of liquid. Reserve. If you are using store-bought shredded coconut (and consequently do not have any coconut water), replace mixture with 3/4 cup of beer or sparkling water.
  • In a large bowl, combine 1 cup of flour, coconut water/beer mixture, egg, cayenne, baking powder, and salt. Beat until it is smooth. Add a bit more flour or beer, if necessary, so that the batter has the consistency of thick pancake batter. Reserve.
  • Use a paper towel to pat dry the scallops. In a medium bowl, toss scallops with the remaining ¼ cup of flour, then shake off excess flour. Then skewer one scallop on the end of each bamboo skewer (do this gently so as not to tear scallops with the skewers). Reserve.
  • Pour oil into a small, tall pot until it is 3 inches deep. Heat oil until it reaches 350°F.
  • While oil is heating, dip and roll each scallop in the batter, then pat it down in the coconut shreds so that the entire “lollie” is covered in coconut shreds. Transfer to a plate.
  • When oil is ready, submerge 4 scallops at a time into the oil. (Don’t worry if the skewers go into the oil). Fry for approximately 2 – 3 minutes, or until coconut is golden brown. Rotate once or twice as they fry. Transfer finished lollies to a paper towel.
  • Skim any wayward coconut shreds from the oil. Adjust heat, wait until oil returns to 350°F, and continue with next batch.
  • Cut the bottom off the orange and skewer with lollies. Serve the dipping sauce in the reserved coconut half. (Use a napkin ring, an onion slice, or a small ramekin to support the coconut shell).

Notes

Level of Difficulty: Like learning how to line dance. If you attempt all of the steps together, it can be intimidating the first time around. But if you tackle each of the four individual steps of this recipe one at a time, they are a cinch to master.
Keyword Appetizer,, Coconut, Scallops,

In Pics: Lloyd Cellars new signature event ‘Ferments & Fashion’ in Chicago

Our Inaugural 'Ferments & Fashion' Mixer Brings Style and Smiles to Chicago's Bustling South Loop!
Lloyd Cellars launches new signature event 'Ferments & Fashion' in Chicago

Our Inaugural ‘Ferments & Fashion’ Mixer Brings Style and Smiles to Chicago’s Bustling South Loop!

Special thanks to Sweeney Taud StudioZ & Social Club for hosting us, to DJ Simmy for stepping in on the turntables, and of course vintage clothing stylist Derricka Cole for her paring vintage collection with our vintages. Check her out at @old_new_thrifted2. The following is a gallery that was captured by our friend and photographer Gina Gabero!

Our Pescatarian Holiday with Celeb Chef & Author Bob Blumer is Dishwasher Safe

Blumer's Dishwasher Salmon

Bob Blumer comes clean on making the Thanksgiving kitchen way more interesting!

To celebrate the 2021 Holiday Season, Lloyd Cellars and Celebrity Chef and Cookbook Author Bob Blumer will share seven fish recipes beginning the week of Thanksgiving.

Inspired by Winemaker Rob Lloyd’s pescatarian predilections and the annual Feast of the Seven Fishes, Chef Blumer brings his creative and playful twist to each recipe.

We all know that smiles over delicious food are one of the world’s greatest gifts, especially these days!

Additionally, the Thanksgiving turkey can be a challenge at times to deliver a juicy bird to the table – and it takes hours. Blumer’s surreal ‘Dishwasher Salmon with Honey-Ginger Sauce’ is, believe it or not, one of the most consistent, quick and entertaining ways to deliver perfectly poached filets to your guests.

This dish will pair beautifully with both our Lloyd Cellars Carneros Chardonnay and Sta. Rita Hills Pinot Noir!


Purchase Our ‘Flavor Bomb’ Gift Collection Featuring Blumer’s Latest Cookbook & Four Wines for the Holidays!

Blumer's Dishwasher Salmon

Dishwasher Salmon with Honey-Ginger Sauce

Bob Blumer, host of Food Network's The Surreal Gourmet, has been doing it for years, claiming to have cooked salmon in dishwashers around the world. All you have to do is wrap the salmon tightly in foil, stick the packet in the top rack, and run it on a regular cycle. ~ Food Network
Prep Time 30 minutes
Cook Time 1 hour
Course Main Course
Cuisine American
Servings 4

Equipment

  • Dishwasher
  • Heavy Duty Aluminum Foil

Ingredients
  

SALMON INGREDIENTS

  • 4 6-ounce salmon fillets, skin off
  • 4 tablespoons freshly squeezed lemon juice about 2 lemons
  • salt and freshly ground black pepper
  • toasted sesame seeds to finish
  • finely sliced green onion to finish

HONEY-GINGER SAUCE INGREDIENTS

  • 4 tablespoons honey
  • 2 tablespoons soy sauce
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons finely grated fresh ginger
  • 2 teaspoons orange zest
  • ½ teaspoon freshly ground black pepper
  • Asian-style hot sauce to taste optional

Instructions
 

SALMON INSTRUCTIONS

  • Place 1 fillet in the center of each square and fold up the outer edges.
  • Cut 4 14-inch(ish) square sheets of aluminum foil.
  • Drizzle 1 tablespoon lemon juice over each fillet. Season with salt and pepper.
  • Fold the last ¼-inch of each seam over itself 2 or 3 times and pinch the aluminum foil extra tightly to create an airtight and watertight seal around each packet (see photo). To test if the packets are airtight, press down gently on each one with your hand. If any air escapes, rewrap. (SEE PHOTOS BELOW)
  • Place foil packets on the top rack of the dishwasher. Run dishwasher for the entire “normal” cycle.
  • While salmon is “cooking”, prepare the honey-ginger sauce.
  • When cycle is complete, take out salmon, discard foil, place one fillet on each plate. (Note: Don’t be concerned about the opaque white beads that appear on the fillets. They are simply a redistribution of the salmon’s natural fats.)

HONEY-GINGER INSTRUCTIONS

  • To a small saucepan add honey, soy, sesame oil, ginger, orange zest and black pepper.
  • Simmer over medium-low heat for about 3 – 5 minutes, or until sauce begins to thicken. Add hot sauce to taste, if desired. Reserve. Reheat over a low heat just before serving.
  • To Serve Spoon honey ginger sauce overtop each fillet and finish with sesame seeds and green onion.

Notes

  1. Do not attempt to cook a whole fish (don’t think it hasn’t been tried).
  2. Always place fish packets on the top rack.
  3. Make sure other items in the dishwasher, such as silverware, are securely stowed so that they do not fly around and pierce the foil packets.
  4. Set the dishwasher to the “normal” cycle. Some modern dishwashers have “economy” and “cool dry” settings, which are undesirable because they conserve heat. On the other end of the spectrum, the “pots and pans” setting can overcook the fish.
  5. Run salmon through the entire wash-and-dry cycle.
  6. Only attempt to cook salmon while doing the dishes after you have mastered the art of creating air-tight packages.
Level of difficulty: As easy as loading the dishwasher
Shortcuts: Skip the sauce
Advance work: Salmon packets can be prepared earlier in the day
Oven method: Don’t have a dishwasher? Bake foil-wrapped packets in a preheated 400°F oven for 12 minutes (imagine that!).
Keyword Salmon