Bride & Groom's Menu Cookbook

Mix-and-Match Hors d'Oeuvres Asian-Spiced Scallop Sate KITCHENWARE: medium bowl, wooden spoons, 18 wooden skewers (3 to 4 inches long), paper toweling, sharp paring knife, baking sheet, pastry brush PREPARATION TIME: 15 minutes MARINATING TIME: 2 to 3 hours COOKING TIME: 8 to 10 minutes DO-AHEAD: Prepare through Step 4 up to 3 hours ahead. Yield: 18 Hors d'Oeuvre 1 teaspoon ground cumin 1 1/2 teaspoons ground ginger 1 1/2 teaspoons ground cinnamon 1 1/2 teaspoons ground coriander 1/8 teaspoon cayenne 1 1/2 teaspoons curry powder 2 teaspoons sugar 1 teaspoon salt 18 medium sea scallops, about 1 pound 1 recipe Asian Mustard Glaze (recipe follows) Garnish: 1 bunch watercress, long stems removed 1. Preheat the oven to 350 degrees. 2. Blend the cumin, ginger, cinnamon, coriander, cayenne, curry powder, sugar, and salt together in the bowl with a wooden spoon. 3. Soak the skewers in cold water for 10 minutes, and dry them well with paper toweling. 4. Clean the scallops by stripping off the muscle that is attached to one side; use a sharp paring knife. Drop the scallops into the spice rub, tossing them with your fingers or two wooden spoons until they are entirely coated with the rub. Marinate in the refrigerator for 2 to 3 hours. 5. Thread one scallop onto the end of each wooden skewer. Arrange the skewers, I inch apart, on the baking sheet. Roast the scallops 5 to 8 minutes, until they are opaque in the center. SERVICE: Brush the scallops with the warm Asian Mustard Glaze and arrange the skewers on a serving tray covered with a bed of watercress. Asian-Spiced Scallop Sate looks fantastic on a black enamel tray (omit the bed of watercress). COOK'S TIP: Substitute a meaty white fish such as halibut, cut into 1-inch-square pieces, for the scallops. Asian Mustard Glaze KITCHENWARE: chef's knife, small heavy-bottomed saucepan, wooden spoon, pastry brush PREPARATION TIME: 10 minutes COOKING TIME: 5 minutes DO-AHEAD: The glaze may be made ahead and stored in a covered container in the refrigerator for up to 2 weeks. Yield: 1 Cup 2/3 cup apricot jam 1/4 cup fresh orange juice 1 tablespoon sesame oil 1 teaspoon chili oil 1 1/2 tablespoons Dijon mustard 2 teaspoons finely chopped fresh mint 1 tablespoon finely chopped fresh cilantro 1. Place all the ingredients in the saucepan and warm over medium heat until the glaze begins to simmer. 2. Cook the glaze, stirring occasionally with a wooden spoon, until all the ingredients have blended and the jam has completely melted, about 5 minutes. 3. Using a pastry brush, coat the Asian-Spiced Scallop Sate with the warm glaze before serving. COOK'S TIPS: The glaze also adds a dimension of hot spice when brushed on grilled or broiled shrimp or halibut. If prepared in advance, warm it over medium heat before serving. Garlicky Doused Shrimp KITCHENWARE: chef's knife, medium saucepan, colander, large glass or stainless-steel bowl, pepper mill, metal spoon PREPARATION TIME: 30 minutes MARINATING TIME: 4 to 6 hours COOKING TIME: 1 minute DO-AHEAD: Prepare and marinate the shrimp up to 6 hours ahead. Yield: 18 Hors d'Oeuvre The Shrimp Pinch of salt 1 pound large shrimp (15 to 20 count), peeled and deveined, tails removed The Marinade 1 tomato, seeded and cut into 1/4-inch dice 1 yellow bell pepper, cored, seeded, and cut into small dice 1 medium shallot, minced 1 tablespoon minced garlic 1 tablespoon finely chopped fresh basil leaves 1 tablespoon fresh lemon juice 2 tablespoons extra virgin olive oil 1/4 teaspoon salt 1/8 teasKirsch, Abigail is the author of 'Bride & Groom's Menu Cookbook', published 2002 under ISBN 9780767906159 and ISBN 0767906152.