Happy World Oceans Day!

World Oceans Day was first introduced in 1992 to raise awareness of the crucial role the sea plays as sources of food, oxygen, and medicine. No matter where you live, you can participate, and we will at Kathey Jo’s Kitchen. There are tons of concerts, demonstrations, fossil hunting walks, and photo contests to show your support. Today – June 8^th –  was recognized by the United Nations in 2008. This year’s theme is encouraging solutions to plastic pollution, and preventing marine litter for a healthier ocean, and a better future. Kathey Jo’s Kitchen believes in sustainable seafood initiatives, and the Monterey Bay Aquarium has an invaluable resource called Seafood Watch. How will you support the day? Let us know!

Seared Scallops with Chorizo and Potatoes

Ingredients

• 1 pound red-skin boiling potatoes (about 4 medium), cut into ½-inch pieces
• Salt
• 1 pound scallops
• 2 tablespoons vegetable or olive oil
• Freshly ground black pepper
• 12 ounces fresh Mexican chorizo sausage (about 1 ½ cups), casings removed
• 4 large green onions, roots and withered outer leaves trimmed off, cut into ½-inch pieces
• Corn tortillas (optional)

Directions

1. Half-fill a 4-quart saucepan with water, add 1 tablespoon of salt and bring to boil. Add potatoes and simmer over medium heat until tender, about 12 minutes. Drain.
2. Pat scallops dry with paper towels. Heat a 12-inch skillet or griddle over medium-high heat. For best results, choose a skillet or griddle that is heavy and nonstick or a well-seasoned cast iron.
3. Add oil and, when quite hot, add scallops in an uncrowded layer. Sprinkle with salt and pepper. Sear, turning occasionally, until golden, about 2 minutes total. With high heat the scallops will sear without overcooking.
4. Scoop onto a wide plate.
5. Place chorizo and green onions in skillet. Cook over medium heat, breaking up any clumps of chorizo, just until sausage has rendered its fat, 6 to 7 minutes.
6. Add drained potatoes and continue cooking, occasionally scraping up any sticky bits, until potatoes begin to look crusty-brown, about 15 minutes.
7. Meanwhile, cut the scallops into pieces that resemble the diced potatoes.
8. When the potatoes are browned, add scallops. Mix everything together as the scallops heat for 1 minute or so.
9. Scoop the mixture into a serving bowl and set before guests. For tacos, serve with corn tortillas.

Dungeness Crab with Cellophane Noodles

This is a quick-cooking dish, so have your ingredients ready to go in advance.

Ingredients

• 4-ounce package dried cellophane noodles (also called mung bean noodles, mung bean threads, crystal noodles, or glass noodles)
• 2 tablespoons canola oil
• 2 teaspoons minced garlic
• ½ cup picked Dungeness crabmeat
• ¼ cup green onion, diced into ¼-inch pieces
• 1 ½ tablespoons fish sauce
• 2 tablespoons oyster sauce
• ½ tablespoon sesame oil
• 3-4 sprigs cilantro leaves for garnish

Directions

1. Soak the noodles in very hot water for 2 to 3 minutes, then drain.
2. Heat a wok or large skillet on high heat.
3. Add the oil and heat until it begins to smoke.
4. Add the garlic and crab. Cook for about 30 seconds, tossing and stirring to mix the ingredients together.
5. Add the noodles and stir to mix all the ingredients.
6. Continue to toss and stir, adding the fish sauce and oyster sauce.
7. Add the sesame oil and green onion and combine well with the other ingredients.
8. Garnish with cilantro if desired and serve immediately.