Broiled Sea Scallops, Meyer Lemon Risotto, and Broccoli with Toasted Garlic Crumbs

by Jennifer

You can marinate the sea scallops while you make the garlic crumbs for the broccoli, and the risotto.  When the risotto is almost ready, you can steam the broccoli and broil the scallops.  Feel free to grill them instead;  our propane tank was on empty!

Serves 4 – 6 adults.

Broiled Sea Scallops

  • 2 lbs. sea scallops
  • 2 TBS extra-virgin olive oil
  • 4 garlic cloves, chopped
  • salt and freshly ground black pepper

Combine scallops, olive oil and garlic in a bowl;  refrigerate, covered with plastic wrap, for 20 – 60 minutes.  Preheat broiler and spray broiler pan with cooking spray.

Arrange scallops on pan and season with salt and pepper.

Broil scallops a couple inches away from the heat source until cooked through, about 8 minutes.

Meyer Lemon Risotto – from

My brother, knowing of my recent Meyer lemon obsession, forwarded me this recipe and it’s outstanding.  Seriously.  Outstanding.  The original recipe suggests toasted pine nuts or freshly grated Parmesan cheese for serving, neither of which I used, but I don’t think the risotto lacked any flavor without them.  Substitute regular lemons if you can’t find Meyer lemons, but add 2 TBS lemon juice instead of 3.

  • 6 cups water
  • 1 TBS kosher salt
  • 3 TBS olive oil
  • 1 TBS butter
  • 1 medium onion, chopped
  • 2 cups arborio rice
  • 1 cup white wine
  • 1 – 2 Meyer lemons, enough to make 1 TBS lemon zest plus extra (about 1/2 TBS) for garnish, and 3 TBS lemon juice
  • 1 TBS chopped fresh oregano plus another TBS for garnish

Combine the water and kosher salt in a medium-size pot and bring to a boil;  reduce heat to simmer and cover until you’re ready to use it.

Heat the olive oil and butter in a large saucepan/skillet over medium heat;  add the onions and cook, stirring occasionally, for 5 minutes.

Stir in the rice and cook, stirring frequently, for 3 – 4 minutes.

Add the wine and cook, stirring, until the rice absorbs the liquid.

(When you pull your spatula through the rice, the pan underneath should be dry for a moment.)

Start to add the hot salted water, a large ladleful at a time, continuing to stir the rice.  (You’re supposed to stir risotto constantly, but there’s too much multi-tasking to do, so I added a ladleful, stirred, ran off to do something else for a minute or two, ran back and stirred again, and it turned out wonderfully.)  When the liquid has been absorbed, add another ladleful of water, stir, and continue, until most of the water has been used;  taste the rice to check if it’s creamy yet a little al dente, a little bit chewy.

If so, add the lemon zest, lemon juice, and oregano (and black pepper, if you’d like).  (If not, add a little more water and keep cooking.)  To serve, sprinkle with more lemon zest and remaining oregano.

Broccoli with Toasted Garlic Crumbs – adapted from Gourmet magazine

  • 1 1/2 lbs. broccoli, cut into florets
  • 4 garlic cloves, thinly sliced
  • 1/4 cup olive oil
  • 2/3 cup panko
  • 1/4 tsp salt
  • freshly ground black pepper
  • 1 tsp freshly grated lemon zest

Prepare broccoli for steaming.

Heat the oil in a 10” skillet over medium-low heat;  add the garlic and cook, stirring occassionally, for 5 minutes, or until the garlic is lightly golden.

Add the panko, salt and pepper, and cook on medium heat for a few minutes, until the panko turns golden.

Remove from heat and stir in the lemon zest.

Steam the broccoli for 5 minutes or until crisp-tender;  remove from steamer, and toss with the garlic crumbs (or for easier serving/clean-up, layer the broccoli and crumbs on a serving dish).

Meyer Lemon Marmalade-Glazed Salmon; Salad with Golden Beets, Meyer Lemon Confit, Goat Cheese and Candied Walnuts; Whole Wheat French Bread; Meyer Lemon Shortcakes with Meyer Curd and Berries

by Jennifer

Seriously, this meal should be called Meyer lemon-palooza!

My husband, for one, is ready for me to move past my Meyer lemon obsession, and I will admit, the night we ate this I had disturbing dreams involving Meyer lemons and marmalade.  This dinner is delicious, though, and you can substitute regular lemons for the Meyer lemons.

Serves 4 – 6.

Meyer Lemon Marmalade-Glazed Salmon

I made my own Meyer Lemon Marmalade from a recipe I found on-line, and it’s fantastic, but you can substitute store-bought lemon marmalade.

Serves 4 – 6.

  • 6 salmon steaks
  • 3/4 cup Meyer lemon or lemon marmalade
  • 2 garlic cloves, minced
  • a generous teaspoon chopped fresh thyme
  • salt and freshly ground black pepper to taste

Preheat broiler and coat broiler pan with cooking spray.

Combine marmalade, garlic, thyme, salt and pepper in a bowl.

Spread glaze over salmon steaks.  Broil a few inches away from heat source for 10 – 12 minutes or until just cooked through.

Serve with Salad with Golden Beets, Meyer Lemon Confit, Goat Cheese and Candied Walnuts, and Whole Wheat French Bread.

Salad with Golden Beets, Meyer Lemon Confit, Goat Cheese and Candied Walnuts

by Jennifer

The beets can be roasted and sliced earlier in the day;  the confit (using Meyer or regular lemons) can be made days before and refrigerated — let it come to room temperature before using.

Serves 6.

  • 1 bunch golden beets
  • 5 oz. salad greens
  • 1 cup candied walnuts (such as Trader Joe’s brand)
  • 1 cup crumbled goat cheese
  • generous 1/2 cup Meyer lemon confit (see below)
  • 2 TBS champagne vinegar or white wine vinegar
  • salt and freshly ground black pepper to taste

To make the Meyer lemon (or regular lemon) confit, simply thinly slice a few Meyer lemons, remove the seeds,

cover them with good olive oil in a shallow pan, and simmer them on low for an hour.

Refrigerate until ready to use (use both the lemons and oil they are sitting in).

Roast the beets:  trim, place them in a pan with a splash of water, cover with foil, then roast in a 400 degree oven for 45 – 60 minutes, or until tender (when a knife easily passes through the largest beet).

Let cool, then slip off skins, quarter and slice.

Stir together the confit, vinegar, salt and pepper.

In a large salad bowl toss together the beets, greens, walnuts and goat cheese.

Add the confit mixture and toss well.

Meyer Lemon Shortcakes with Meyer Curd and Berries

by Jennifer

This is my adaptation of a recipe from Bon Appetit.  You can substitute regular lemons for the Meyer lemons.  The Meyer lemon curd needs to be made a day in advance.  Making fresh whipped cream is easy and tastes wonderful:  for about 1 cup of heavy cream, add 1 1/2 TBS powdered sugar and beat on the highest speed until soft peaks form.

Serves 6.

Meyer lemon curd:

  • 2 large eggs
  • 2 egg yolks
  • 1/3 cup sugar
  • 1/3 cup fresh Meyer lemon juice
  • 1 packed TBS grated Meyer lemon zest (about 4 lemons’ worth)
  • 1/4 tsp kosher salt
  • 6 TBS unsalted butter, cut into small cubes


  • 1 3/4 cup unbleached all-purpose flour
  • 1/4 cup sugar
  • 3 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 2 packed tsp grated Meyer lemon zest (almost 4 lemons’ worth)
  • 3 TBS unsalted butter, cut into small cubes
  • 1 cup plus 2 tsp heavy cream
  • 1 TBS sparkling sugar or regular sugar

Fresh softly whipped cream

Fresh berries

Whisk together the eggs, egg yolks, sugar, lemon juice and zest in a heavy saucepan, and cook over medium heat, whisking constantly,

until the mixture thickens and coats the back of a spoon, about 5 minutes.

Remove saucepan from heat and whisk in the butter.

Transfer curd to a bowl and place a piece of plastic wrap over the surface of the curd.  Refrigerate overnight.

For the shortcakes, preheat oven to 375 degrees and line a baking sheet with parchment paper.

Whisk together the flour, sugar, baking powder, salt and lemon zest.

Add the butter and, using your fingers, rub the butter into the flour mixture

until it looks like coarse crumbs.

Stir in 1 cup of heavy cream, stirring until the dough clumps together.  Transfer the dough to a lightly floured surface and pat out into a 7” round, about 1” thick.

Use a cookie cutter or glass, about 2 1/4” in diameter, to cut out 6 shortcakes (you can gather scraps and pat out again).  Place shortcakes on baking sheet, brush with the remaining 2 tsp heavy cream, and sprinkle with sugar.

Bake for 20 minutes, or until shortcakes are golden and a toothpick inserted in the center comes out clean.

To serve, slice each shortcake in half horizontally.  Top each bottom half with curd, then berries,

then whipped cream, and finally with the top of the shortcake.  Looks beautiful until you try to eat it;  then it becomes a delicious mess!

Meyer Lemon Marmalade

by Jennifer

I’m sure you can buy tasty lemon marmalade, but this is really easy to make (really!), and not only is it delicious (especially on whole grain toast or English muffins, with some mascarpone or creme fraiche spread on first, then the marmalade on top, mmmm….), but it makes a unique hostess gift, teacher gift, holiday gift with a scone mix or loaf of homemade bread….. Makes 3 pints total.  Recipe comes from Gourmet magazine.

  • 1 1/2 lbs. Meyer lemons
  • 4 cups water
  • 4 cups sugar
  • cheesecloth
  • string
  • canning jars, 1/2 pint – pint size, with lids

Slice each lemon in half and set aside seeds;  slice each half into quarters, removing any seeds you find and setting them aside, then thinly slice each quarter.

Collect seeds in a piece of cheesecloth;  wrap it up well and tie with string.

Combine lemon slices, seed packet and water in a large, nonreactive pot and let sit, covered, at room temperature for 24 hours.

Bring lemon mixture to a boil;  lower heat to a simmer and cook, uncovered, for 45 minutes.

Stir in sugar and bring to a boil again, over moderate heat, and boil for 15 minutes or until mixture thickens.  Discard seed packet.  Ladle marmalade into (very clean) jars and seal with clean lids.

Place jars on a rack set inside a very deep pot;  fill with hot water to cover the jars by at least an inch.  Cover the pot and bring to a boil;  boil for 5 minutes.  Using tongs, remove the jars to a towel on the counter and let cool, listening for the “ping” of the suction.  After the “ping”, you should be able to press down on the center of the lid and it will not pop back.  Cool jars completely.  Marmalade keeps up to 1 year, if you can save it that long.

Meyer Lemon Buttermilk Pudding Cake with Fresh Berries

Meyer Lemon Buttermilk Pudding Cake with Fresh Berries – adapted from Bon Appetit

by Jennifer

After hearing about Meyer lemons for years, and never seeing one, I happened upon them in my local Trader Joe’s the other day.  Excited, I bought two bags, brought them home, and searched my cookbooks and recipe files for all the things I could make with them.  I found exactly two recipes, one for ice cream and one for a delicious-sounding but fairly complicated cake.  So I turned to the Internet and found so many recipes I had to run back to Trader Joe’s to buy more!  Meyer lemons are sweeter and less acidic than regular lemons, have a more floral, sugary aroma, and are in season for a short time, usually January and February.  So far I’ve also made Meyer lemon marmalade, and preserved Meyer lemons….stay tuned!

Serves 6 – 8 (this served less people at our house, but kept quite well for the next night!)

  • 1 1/2 cups well-shaken buttermilk
  • 1 cup sugar, divided
  • 4 large egg yolks
  • grated zest from 2 Meyer lemons
  • 1/3 cup fresh Meyer lemon juice (if you can’t find Meyer lemons, use regular lemon juice)
  • 1/4 cup unbleached all-purpose flour
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 1/8 tsp salt
  • 4 large egg whites
  • freshly whipped cream (2 cups whipping cream plus about 1 1/2 TBS powdered sugar,  beaten with an electric mixer until soft peaks form)
  • fresh berries (I try hard to buy local, seasonal produce, but in winter, in New England where I live, I aim for either strawberries, which at least come from FL versus another continent, or frozen berries…tonight I defrosted blueberries I’d frozen from the summer)

Preheat oven to 350 degrees.  Coat an 8” square baking dish with cooking spray and place inside a metal roasting pan.  Bring a full tea kettle to a boil.

While the water is coming to a boil, combine, in a blender, the buttermilk, 1/2 cup sugar, egg yolks, lemon zest, flour, melted butter and salt.

Blend until smooth.

In a large bowl, beat the egg whites using an electric mixer until soft peaks form.

Gradually add the remaining 1/2 cup sugar and continue beating until stiff peaks form.

Gently fold in the buttermilk mixture, in 3 batches (the batter will be somewhat runny).

Pour the batter into the 8” square pan.  Pour the boiling water into the roasting pan until the water comes halfway up the sides of the pan.  Carefully transfer roasting pan into the oven and bake for 45 minutes, or until the cake is browned and the center moves very slightly when the pan is jiggled.

Remove dish from roasting pan and let cool on a cooling rack (cake will fall slightly).

When the cake is completely cool, refrigerate it for at least 3 hours.

Serve with berries and freshly whipped cream.   (For freshly whipped cream, beat at least 1 cup heavy cream with an electric mixer on high, until soft peaks form.  You can sweeten it a little, with up to a TBS of powdered sugar per cup cream, depending on how sweet you want it.  If you have leftover whipped cream and want to save it for any leftover cake, spoon it into a paper-towel lined sieve set over a bowl, and cover loosely with plastic wrap.)