A stellar, sustainable summer seafood salad from Duke’s Chowder House

Seattle Times – Pacific NW Magazine
By Bethany Jean Clement

DUKE MOSCRIP CAUGHT onto the idea of highest-quality, sustainable wild seafood about 30 years ago — that is, decades before it became the ubiquitous concern of upscale menus and “foodies.” He’s been serving scrupulously sourced stuff at his six Seattle-area editions of Duke’s Chowder House all along, traveling to Alaska to check on processing facilities and even going out on fishing boats, sometimes under perilous conditions. Moscrip’s stringent standards led one boat’s captain to coin the term “DukeWorthy,” as in, “That’s not DukeWorthy — throw it back.”

Moscrip’s new cookbook, “As Wild As It Gets,” written with longtime Duke’s chef “Wild” Bill Ranniger, is a trove of DukeWorthy recipes, and it also has tons of tips and tales from a guy who’s been doing the right thing for decades, unsung. In its pages, he’s a little corny (with groaners of recipe names), a little crazy (he once offered to be the Seahawks’ quarterback!?) and, it turns out, a local food hero.

Here’s a recipe from “Wild” for an excellent summertime seafood salad. Yes, it’s got several sub-recipes, but the marinade, herb blend and seasoning mix can be put to many other tasty uses. And if it’s too hot and you can’t be bothered, Duke’s would be delighted to make it for you.

 

Duke’s “Un”Chopped Seafood Salad

Serves one as an entree or two as a starter

3 wild Mexican prawns (21 to 25 per pound), peeled and deveined

3 wild Alaska weathervane scallops (20 to 30 per pound)

¼ cup Why Not Take Olive Me & Herb Marinade (see recipe below)

4 romaine lettuce leaf hearts, diced small

½ cup Napa cabbage, sliced into ribbons

¼ cup roasted cashews

¼ cup tomato, diced medium

¼ avocado, diced medium

¼ cup crumbled feta cheese

¼ cup Duke’s Sinful Citrus Vinaigrette (see recipe below)

Skewer prawns and scallops, then marinate in Why Not Take Olive Me & Herb Marinade for at least two hours in the refrigerator. On a hot, flat griddle or large saute pan, cook scallops and prawns until golden brown. Toss salad greens, cashews, tomatoes, avocado, feta and Duke’s Sinful Citrus Vinaigrette in a mixing bowl. Plate and top with scallops and prawns.

 

Duke’s Why Not Take Olive Me & Herb Marinade

Makes enough for skewers for 5 salads

1 cup extra virgin olive oil

¼ cup Duke’s Superb Herb Blend (see recipe below)

1 Tbsp. Duke’s Ready Anytime Seasoning (see recipe below)

1 Tbsp. fresh organic parsley, stems removed, diced small

2 Tbsp. fresh garlic, diced small

Mix all ingredients together, and refrigerate for at least four hours.

 

Duke’s Sinful Citrus Vinaigrette

Makes enough for 6 entree salads

1 organic egg

2 Tbsp. fresh whole garlic cloves

2 Tbsp. fresh organic basil leaves, stems removed

¾ tsp. kosher salt

1½ tsp. fresh cracked black pepper

1 cup + 2 Tbsp. extra virgin olive oil

¼ cup fresh squeezed lemon juice

Place an egg in a food processor, and blend for two minutes until frothy. While mixing, blend in garlic and basil until smooth. Add salt and pepper. In a thin, constant stream, slowly add olive oil (too fast and the dressing will separate). Add lemon juice, and mix just until smooth.

 

Duke’s Superb Herb Blend

Makes approximately 1 cup

½ cup fresh organic rosemary, stems removed, diced small

½ cup fresh organic thyme, stems removed, diced small

½ cup fresh organic oregano, stems removed, diced small

Mix all ingredients, and store in an airtight container.

 

Duke’s Ready Anytime Seasoning

Makes approximately 3 cups

1 cup kosher salt

⅓ cup + 2½ Tbsp. lemon pepper

¼ cup pepper

¼ cup Creole seasoning

¼ cup granulated garlic

5 tsp. dried oregano

5 tsp. dried basil

5 tsp. dried marjoram

5 tsp. dried thyme

5 tsp. dried rosemary

¼ cup sugar

Mix all ingredients well, and store in an airtight container.

Bethany Jean Clement is The Seattle Times’ food writer. Reach her at [email protected] or 206-464-2050. On Twitter: @BJeanClement.

Originally published July 26, 2016 at 7:00 am Updated July 13, 2016 at 3:36 pm