Scallop 1
Scallop 2
Scallop 3
Scallop 4
Scallop 5
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Scallops with bacon and mustard
slices smoked bacon 3 tablespoons whole grain mustard 16 scallops, U 10 dry pack preferred Creme Fraiche Mashed Potatoes, recipe follows Preheat oven to 350 degrees F. Cut the bacon in quarters and put it and the and mustard in a food processor and puree until a smooth paste consistency. Coat scallops with puree. Using a frying pan, sear the scallops in a little oil. Place scallops in the oven and bake for 8 to 10 minutes. Remove scallops and allow to rest for 2 minutes before serving. Place creme fraiche mashed potatoes on each of 4 plates and top each with 4 scallops. Creme Fraiche Mashed Potatoes: 1 cup, plus 2 tablespoons heavy cream 3/4 cup sour cream 2 pounds small red potatoes 1 teaspoon salt 1 (8-ounce) package cream cheese, room temperature 2 teaspoons roasted garlic 1 teaspoon House seasoning, recipe follows 1 teaspoon seasoned salt 4 tablespoons unsalted butter 1/4 cup sliced green onions 1 tablespoon chopped chives Prepare the creme fraiche ahead of time by combining 1 cup of the heavy cream with 1/2 cup of the sour cream, cover with plastic wrap and let stand at room temperature for 12 to 24 hours. Stir well and refrigerate for 4 hours. Place the potatoes in a pot, cover with cold water, and add salt. Bring to a boil and cook potatoes for 20 to 25 minutes, and drain. With an electric mixer, beat the potatoes with the cream cheese, the remaining sour cream, and 2 tablespoons of heavy cream, garlic, house seasoning, and seasoned salt. Stir in the butter and onions. Place the mashed potatoes in a lightly greased 2-quart round casserole, spoon the creme fraiche on top, and sprinkle with chives. Bake until potatoes are hot, approximately 20 to 30 minutes. House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder Mix ingredients together and store in an airtight container for up to 6 months. |
Pernod cream pasta with scallops
Ingredients
250 gram of Scallops
1 Tbs butter
1 tsp olive oil
1 spring onion chopped small
1/2 C white wine
1 Tbs lemon juice
1/2 C heavy cream
1 tsp Pernod (or other anise flavoured liqueur)
1/4 C basil chiffonade
salt and pepper to taste
8oz pasta
The trick with this recipe is to make the sauce ahead, then time the pasta and scallops so they are done at the same time. Depending on the type of pasta you’re using it will take different amounts of time, so I’ll leave it to your discretion as to when to start the pasta.
For the sauce, heat the olive oil in a pan. Saute the onions until soft and starting to caramelize. Add the wine and lemon juice and reduce until thick and gluggy. Add the cream and Pernod and turn down the heat to keep it warm.
Clean and dry the scallops. Heat a non-teflon pan over high heat until hot. Lightly salt and pepper the scallops. Add the butter to the pan and swirl to melt. When the bubbling subsides add the scallops in a single layer without overcrowding the pan. Sear undisturbed until brown then flip with tongs. Cook until the top 1/3 and bottom 1/3 of the scallop is opaque and the middle 1/3 is still translucent.
Transfer the scallops to a plate then add the cream sauce to the pan that the scallops came out of and deglaze. All that brown fond on the pan adds umami to the sauce. Add the basil to the sauce then put the drained pasta in the sauce and stir to coat.
Plate the pasta then top with the scallops and drizzle any remaining sauce on top