Cod, Scallop & Sweet Corn Polenta

serves 2

Cod with scallions, garlic & ginger

Scallops

Ingredients:

• 2 large scallops
• 2  (half-pound) fillets of Cod
• zest of 1 lemon
• 4 ears of corn, raw & grated
• 1 shallot, minced
• 2 cloves of garlic, minced
• sea salt 
• ground black pepper
• parsley (optional)
• 2 tbsp scallions, chopped
• 1 inch ginger, matchsticks
• extra virgin olive oil

Method: (Sweet Corn Polenta)

1. Using a box grater, grate the corn kernels from the cob into a large bowl, reserving the liquid from the corn.
2. In a large pan, add garlic (1 clove, minced) and shallot with 2 turns of olive oil at medium high heat.  Cook until shallot is fragrant and slightly transparent.  Turn heat to medium, then add the corn and its liquid to the pan. Stirring occasionally.
3. Add salt and pepper to taste.
4. Continue to stir until the corn polenta reaches a good consistency, then set aside away from heat.  (I prefer the corn polenta to be slightly firm with a creamy texture).

Method: (Cod)

1. In a large pan add 2 turns of olive oil on medium high heat.  Once the pan is heated through, add the cod fillets and season with salt and pepper.  Cook for 2-3 minutes before flipping the cod.  
2. Add ginger, garlic, scallions and half of the lemon zest.  Allow the cod to cook through for another 2-3 minutes. Set aside

Method: (Scallops)

1. In another pan add 3 turns of olive oil on medium high heat.  Add scallops.  Season with salt and pepper.  
2. Using a spoon, pour the spoonful of oil over the scallops.  Repeat until it's time to flip the scallops.  About 2-3 minutes.  Then continue the same method on the other side.
3. Once the scallops are cooked through, it's time to plate and Enjoy!
4. Parsley is optional.  I like that it adds color to the plate.

Recommendations for wine:

• Pinot Noir: Penner Ash, Mary Elke, Torii Mor or Au Bon Climat
• Chardonnay: Ferrari Carano, Sonoma-Cutrer Sonoma Coast, or Chateau Montelena

 

Haemul Jeongol (Korean Bouillabaisse)

adapted from Kimchi Chronicles 

Korean Radish (Moo) 

Soju, Yamasa (Low-sodium) Soy Sauce & Gochujang

Marja's "Umma Paste" 

Little Neck Clams

Extra-Sour Kimchi

Best Tasting Soju - Chamisul Fresh (Jinro brand)

Ingredients:

• 3 Cups kimchi, coarsely chopped (extra-sour is best)
• 1 onion, coarsely chopped
• 4 cups white radish (moo or daikon), thinly sliced
• 1/2 cup Umma Paste (see below)
• 10 Little Neck Clams, scrubbed & soaked for 45 minutes
• 2 fillets of Cod (2 lbs)
• 6 scallions, cut into 2-inch pieces
• 2 handfuls of watercress or parsley
• 1 dozen mussels, scrubbed & soaked (optional)
• 1 dozen shell-on medium shrimp (optional)

Umma Paste:

Makes 3/4 cup

• 4 large garlic cloves, peeled and smashed
• 3 tbsp gochugaru (red pepper powder)
• 3 tbsp soy sauce
• 3 tbsp gochujang (red pepper paste)
• 3 tbsp soju
• Mix all the ingredients to make the paste, set aside

Method:

1. Bring 2 quarts (8 cups) of water to a boil in a wide pot.  Add the kimchi, return to a boil, and cook for 5 minutes.
2. Add the onion, radish, and Umma paste and cook for 10 minutes.
3. Add little neck clams and cover.  Cook for 1 minute.  Add scallions, cover, and cook for 1 minute.  Then add Cod (and mussels and shrimp - optional), cover, and cook until the clams and mussels are open and the shrimp is cooked through, 6-8 minutes.
4. Discard any unopened clams or mussels.  Serve and Enjoy!