MAY I INTRODUCE YOU TO ZA'ATAR? ON SCALLOPS NO LESS!!
Anyone who reads a food blog is probably interested in food right? Or at least looking to
expand their existing file of foods they cook for themselves, their families and friends, or even
clients. For those of you who know about the wildly delicious Middle Eastern Spice blend called
ZA'ATAR ( or just Zatar, but it tastes better if you spell it the first way...) here's an idea for you
maybe you haven't tried yet. For those of you who have no idea what it is, then this entire blogpost
is for you. Too often I think people try the wrong "new" dish of a cuisine they are unfamiliar with
and then give a blanket veto to ever eating anything in that countries' food playlist again. Shame.
If I were given Liver Dumpling Soup as my first German dish, for example, I'd never eat German
again. I don't care for Liver, at all...just me foodie police, you don't have to like everything out
there to be a decent food lover. I appreciate all foods, but I am not a fake, I'm not going to eat
something that disagrees with my palate just to get foodie-street cred. Sorry.
That leads me to tonight's blogpost...a dish I made with Za'atar..and the amount of flavor in
that dish means I didn't have to add anything else to the scallops I coated and seared them
with. Simple and exotic. What a combo. So what's a Za'atar? There are a few definitions. In
some Mediterranean and Middle Eastern countries it refers to a particular thyme like herb. More
popularly, Za'atar is a spice/herb blend of dried green herbs, usually Oregano, Basil thyme, Thyme
and Savory that are mixed with a little salt, sesame seeds, dried sumac(no, not the kind you wound
up getting an allergy shot from the rash, this is a middle eastern spice that is ground and adds a
uniquely citrus sour flavor to foods, try it out!) and lastly whatever the individual spice blender wishes
to add to make it their signature Za'atar.
My Za'atar blend comes from that emporium of Spice in New York City...a foodie's dream world
known as Kalustyan's on Lexington Ave in Manhattan. Residents, go if you haven't already. And
visitors, must be part of your trip to NYC. Mandatory.
http://kalustyans.com/.
I've used the Za'atar rub on grilled chicken cutlets, the kids and wife LOVED it. Had I explained what
it was to them, they would have requested just a plain cutlet. So there is my litmus test. Without
knowing the intricacies of the blend, they loved it. The flavor is sick. As in a good sick. Crazy good.
I was in our local fish market and just saw the scallops in the counter. I asked the fine fishmonger
where the scallops came from and where they were caught. LOCAL. Brought in first thing that
morning from the Day Boats off the Jersey Shore (no Snooki was not on board, please people, there
is more to our shore here than the MTV Cast!~). So, what I was going to be able to buy were what
are known as DRY DAY BOAT SCALLOPS. These are the only scallops I will buy. Why? Because
I'm a pompous foodie know-it-all? Hardly. It's because when they are not Dry Scallops, they are
sold soaked in a solution of opaque chemicals, may something you should be blowing out an
air conditioning system with. It plumps up the scallop, preserves it, gives it a longer shelf life
and adds an off taste and texture to the final product. Plus you can't sear them. They are so full of
moisture there is no contact with the hot surface of the pan and they hiss and steam and leak all
of that foul solution out. A dry scallop will caramelize because it's natural make-up was not screwed
around with. Reasons why scallops, good scallops are expensive. For an occasional treat, splurge
on them. You will need about 2 lbs for 4-6 people. Remove any muscle adhering to them, Pat them
dry with paper towels.
Aren't they beautiful? Really..aren't they? Like edible opals. Phenomenal. And the great
part about cooking scallops is that they cook in no time...or you will have scallop flavored
chewing gum. Dump 5 tbs. of the Za'atar mixture into a bowl. In a heavy wide skillet heat
1 tbs. of olive oil, let it get hot. Dip each scallop into the Za'atar on both sides and line up on
a tray. slice a lemon and squeeze the juice into a cup or bowl. Now gently, without crowding
your pan sear the scallops for no more than 2-4 minutes on the first side, gently turn them
with tongs onto the other side and let sear for another 2-4 minutes. I say 2-4 because they may
all be of differing thickness.
Removethem to a warm platter loosely covered with foil. Depending on the amount you're making, you
may have to do the scallops in two batches. When all are done, squeeze the lemon juice over
them. The beauty of this recipe is that there is so much flavor in the Za'atar and lemon AND in
the scallop that you do not need to add a sauce to it. This application can be done on a grill
also but you must be very careful not to overcook them AND have a very clean well oiled grate
on the grill. Serve this scallop with a green vegetable or salad...I like green beans sauteed in
garlic and oil, tossed with fresh dill, black pepper, lemon and Greek Yoghurt.
When you go shopping next, check out the spice aisles...see if anything on those aisles looks
or sounds "foreign" to you. Let me know what you find and maybe we can make some new
dishes together that you've never had!
Posted by peter battaglia at 12/10/2011 10:02 PM 
Categories: SCALLOPS, ZA'ATAR, MIDDLE EASTERN
Tags: SCALLOPS SEAFOOD MIDDLE EASTERN SPICES ZA'ATAR
Categories: SCALLOPS, ZA'ATAR, MIDDLE EASTERN
Tags: SCALLOPS SEAFOOD MIDDLE EASTERN SPICES ZA'ATAR
Since my Net server seems to be behaving for the first time in four days, may I say 'What wonderful fun! I never thought of that! And just in time for Christmas
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Oh my..lol...Leberknodelsuppe, which I know is a classic German dish....tastes just likes it's name..it's liver dumpling soup...so, for those without the taste bud like for liver...yikes...lol...but i will say i did taste it before i gave judgement...and yes, za'atar is so full of flavor and texture with those sesame seeds that it needs nothing else, i think...i love it on top of flat breads too..
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Peter - 'foodie laughter'! Wonder whether chicken livers do not arouse you to great heights either? You are almost old enough to know who Vincent Price was? Besides a v good horror actor, he was a consummate gourmet and, when first married, I bought his wonderful cookery book [try to see a copy!] in Mexico City & then carried it in my lap for over 20 stops home! Well, he has a v simple, but quite your style Berlin recipe of chicken livers + apples + onions which I faithfully served to an absolutely delighted family for two decades
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I love middle eastern spice mixes, from ras el hanout to kebsa,but had never thought of using za'tar on scallops. It is very good on fresh tuna though!
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Thank you, Rachel - if Peter recommends it on scallops, so simply and deliciously served, and you mentioned the 'hallowed' name of tuna - methinks I better begin experimenting on other 'fishy' dishes too! Thanks!!
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thanks for all the kind words...obviously with za'atar you can increase it's intensity by using more of it...with the scallops they were just gently rubbed with some...i'd think tuna and swordfish, even halibut and cod would enjoy a coating and searing or grilling with some..grilled tomatoes and zucchini on the side...just thinking out loud here..lol.
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thanks Rachel..i'm a huge fan of the Middle Eastern Spices...something so exotic and warm and exciting when sweet spices mix with sumacs, sesame, etc. wonderful stuff. I will try it on Tuna, thank you!!
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Wow those Scallops look amazing! I am always searching for new spices to cook with. This Za'atar looks great! The best part is I live in Midtown and I did not know about Kalustyans! Can't wait to pop over and see what they have. thanks for posting!
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get to Kalustyans...it's amazing!!
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I have Zaatar in my spice cabinet, and use it on hummus with Pita. But you inprired me to try it elsewhere. So I seasoned some chicken thighs with it and browned them in a dutch oven. I set them aside, then sauteed some onions in the pan, added a can of cherry tomatoes and returned the chicken to the dutch oven. Placed in oven for about 45-50 minutes with the lid on, and served it with creamy polenta. Awesome, and thanks for the inspiration.
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I just found your blog, and I'm loving it ! Having grandparents from southern Italy , I love all those traditional italian recipes, but these scallops look amazing.Congratulations on your upcoming book.
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Thanks Natalie...your name looks very familiar...did we go to I.S. 51 together in Staten Island, 1970-72? Appreciate your reading the blog too!
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Yes, we did. I believe you went to PS 26 with my husband ,Stephen also. Any places in NJ to get zaatar?
I live in the Princeton area.
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Please say hello to Stephen for me! I get my Za'atar at Kalustyan's in the city...i'm sure there are middle eastern markets in the state that carry them, but, u can order on-line. It's a great blend. Happy New Year!!
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