Chef Russell Dean Lowell’s Pan Seared Scallops with Chimmy Churry, and Lemon Vegetable Orzo Pasta


Master story-teller and author of In Search of Duende, Russell Lowell is the executive chef and owner of Russell Dean Lowell Premier Catering, and two distinguished venues in the greater Seattle area: Russell’s of Bothell and in partnership with Sound2Summit Brewing in Snohomish Washington.


Pan Seared Scallops

Serves 2 

Ingredients

  • 10 fresh New Bedford Sea scallops
  • 2 Tablespoons canola oil
  • Russell’s Signature Seasoning Blend *

Tools: 10″ Stainless Steel Pan (non-stick will work, stainless is preferred) 

It’s important the scallops are dry.  If they are fresh, had never been frozen, a paper towel to blot each side will work.  If you cannot find fresh, make sure the scallops have completely defrosted in the refrigerator overnight and have released all extra moisture. Again, blot well with paper towels.

After the scallops have been dried off, season with Russell’s seasoning blend and heat the pan with oil on high heat. Gently place the scallops in the hot oil, seasoned side down and wait for them to caramelize. This should take 2 minutes.

When you can see a deep colored caramelization, turn each scallop over and turn off the heat. The residual heat in the pan will continue to cook the scallops.  Keep the scallops in the pan for 3 additional minutes and then remove them and serve immediately.

The scallops with be warm throughout, but not cooked throughout.  The more they cook, the chewier they become.    

Russell’s personal pairing recommendation:

Long Shadows
2019 Cymbal Sauvignon Blanc
Columbia Valley

Wonderfully aromatic, with expressive notes of lemongrass, passion fruit and a hint of honeysuckle. This vibrant, well-balance wine, redolent with fresh herbs, stone fruit and guava, comes together seamlessly across a textured palate. Fresh and lively with a finish that won’t quit.

Chimmy Churry

Ingredients

  • 1 bunch Italian parsley, finely chopped
  • 1 lemon, zested and then juiced
  • 2 tsp capers, finely chopped
  • 1/2 tsp chili flakes
  • 1 large clove garlic, finely chopped
  • 3-4 Tablespoons olive oil
  • Russell’s Signature Seasoning Blend*, to taste

In a medium bowl, add chopped parsley, garlic, and capers, then add lemon juice, all lemon zest, oil, and seasonings. Mix well and set aside. This will keep in the fridge for a week and can be used in multiple ways.  

Top Seared Scallops with small dollop of Chimmy Churry. 

 

Lemon Veggie Orzo Pasta

Ingredients

  • 4 ounces dry Orzo pasta
  • 1/2 zucchini, cut into small, bite size pieces
  • 1 Tablespoon Italian Parsley, chopped
  • 1 lemon, juiced
  • 1 clove garlic, minced
  • 2 Tablespoons olive oil
  • 1 Tablespoon fresh basil, if dried reduce amount to 1 tsp
  • 1/2 cup fresh cherry tomatoes, sliced
  • Russell’s Signature Seasoning Blend *, to taste

Directions

Boil pasta in salted water for 7-9 minutes or until al dente. Strain and set aside.

Sauté zucchini, tomatoes and garlic on high heat with 2 Tbsp oil for 3-4 minutes.

Incorporate reserved pasta into pan with veggie mix, basil, lemon juice, parsley, and Russell’s seasoning. Make sure to taste after seasoning and adjust if necessary.  

 

*We have queried with the team at Russell’s for alternative seasoning for his Russell’s Signature blend.
The ingredients are simple and delicious. Salt, garlic and pepper.


Message from Chef Russell Dean Lowell

At Russell’s our goal is to create an unparalleled dining experience for all our guests. With the current health situation in our community, we are taking every precaution to keep you safe. We are open for dine-in, curbside pick-up and take-out. Thank you for your continued support and understanding.

Thank you for your continued support and understanding. We look forward to serving you!
– Chef Russell

One of “Russell’s” success secrets is Chef Lowell cuts all proteins in house and holds fish demos for halibut and salmon to show guests how to hone this craft at home.

A true friend to up-and-coming Washington winemakers, Chef Lowell holds several winemaker-dinner events each year to pair their wines with his exquisite cuisine and in 2014, was awarded Independent Restaurant of the Year by the Washington Wine Commission.

Russell credits his impressive culinary journey to a lifelong passion for food, spawned in the mangrove swamps of Cuba and nurtured by family.

His passions extend far beyond the culinary walls. A true adventurer and renaissance man, Russell Lowell is a “chef of all seasons”. He can be found fly fishing all over the world with flies he ties himself, hiking and hunting in forests of the Pacific Northwest and holding Elk Camp at various locations each fall.

Follow Chef Lowell and check out his work, at RussellLowell.com

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