Scallops

Scallops with Heirloom Tomato Salad | 0 Comments
From Braised Short Ribs, Aired on Thu 7/30
Chef Jeff Henderson, Scallops, Tomato Salad
Instructions

Method

-      Pat down the scallops to make sure they are dry with a paper towel then season and sear them on high heat with olive oil for 1 minute on each side

-      Add the chopped heirloom tomatoes, barbeque sauce and lemon juice right at the end and serve immediately 

Ingredients
  • 4 sea scallops
  • 1 tablespoon Cajun spice
  • 1 heirloom tomato
  • 2 tablespoons olive oil
  • 1 tablespoon barbeque sauce
  • 1 lemon
Instructions

WHAT TO GET

scallops

6 jumbo diver scallops

1 teaspoons butter

1 pinch salt

1 pinch pepper

1 pinch creole seasoning

1 tablespoon bbq sauce

½ 1 lemon’s juice

grits

⅓ cup heavy cream

1 tablespoon freshly minced garlic

2 ½ cups chicken stock

1 teaspoon minced chive for garnish

2 slices butter

½ cup yellow onion, diced

1 ½ cups yellow grits

2 tablespoons extra virgin olive oil

salt and pepper to taste

1 tablespoon grated parmesan for garnish

1 teaspoon scallions, sliced thinly, for garnish

 

WHAT TO DO

scallops

1.        bring oil and duck fat and butter to medium high heat

2.        season scallops

3.        sear until golden brown on both sides

4.        squeeze lemon juice onto finish scallops

5.        brush bbq sauce on top surface of scallop

6.        place on grits to serve

grits

1.        caramelize onions with butter, oil and garlic

2.        once caramelized, add chicken stock and bring to simmer

3.        once simmering, add grits, frequently stirring until ¾ done

Ingredients
  • 6 jumbo diver scallops
  • 1 teaspoons butter
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch creole seasoning
  • 1 tablespoon bbq sauce
  • ½ 1 lemon’s juice
  • ⅓ cup heavy cream
  • 1 tablespoon freshly minced garlic
  • 2 ½ cups chicken stock
  • 1 teaspoon minced chive for garnish
  • 2 slices butter
  • ½ cup yellow onion, diced
  • 1 ½ cups yellow grits
  • 2 tablespoons extra virgin olive oil
  • salt and pepper to taste
  • 1 tablespoon grated parmesan for garnish
  • 1 teaspoon scallions, sliced thinly, for garnish
Instructions

Method

-      Pat down the scallops to make sure they are dry with a paper towel

-      Season scallops with salt and pepper to taste

-      Seer scallops on high heat in a skillet with duck fat for 1 minute on each side and set aside

-      Add the shallots and the butter to the same pan and cook for 1 minute

-      Deglaze the pan with the white wine and allow the alcohol to cook off for 1 minute

-      Add the garlic, cauliflower, asparagus, lemon and the herbs and cook for 5 minutes

-      Season with salt and pepper and serve with a brush of barbecue sauce on each scallop

Ingredients
  • 6 sea scallops
  • 3 tablespoons duck fat
  • 1 cup Riesling wine
  • 4 tablespoons olive oil butter blend
  • 1 shallot
  • 2 garlic cloves, minced
  • ½ bunch pencil asparagus
  • 1 cup cauliflower florets
  • 1 sprig thyme
  • 1 tablespoon chives, sliced thin
  • 1 lemon, juice and zest
  • 1 tablespoon barbeque sauce
  • Salt and pepper to taste
Instructions

Scallop and Lobster

Recipe provided by Peabody Hotel

Beer Batter Ingredients

·      1 cup flour

·      8 ounces dark beer

·      1 tablespoon  dry yeast

·      1 teaspoon salt

·      1 sprig of tarragon. finely chopped

·      1 sprig of rosemary, finely chopped

·      1 pinch of sugar

Fennel Flan Ingredients

·      1 head of fennel

·      1 pint heavy cream

·      3 eggs

·      3 egg yolks

·      2 ounces pernod

Carrot-Ginger Sauce Ingredients

·      ½ cup of carrot juice

·      ¼ cup white wine

·      1 ounce fresh ginger

·      8 ounces whole butter

Fennel Slaw Ingredients

·      1 each fennel bulb

·      1 each peeled jumbo carrot

·      1/8 cup seasoned rice vinegar

·      3 tablespoons fennel oil

·      Micro Arugula

Method

For the beer batter:  warm a small portion of beer. Whisk in the yeast, let stand for 10-15 minutes covered with a little bit of sugar to activate the yeast.  Whisk together the beer and the flour without lumps.  Once yeast has risen, add to the mixture with the chopped herbs and salt.

For the fennel flan:  chop the fennel into cubes the size of a quarter.  In a medium size pot, cook the fennel in the cream along with the Pernod.  Cook thoroughly until fennel is fork tender.  Once fully cooked,  Blend fennel and  cream with the eggs and egg yolks.

Set oven to 325 degrees.  Spray small baking dishes with pan coating.  Fill cups almost full of fennel mixture.  Place dishes in baking pan with a little water to cover the bottom.  Bake in the oven covered for 20-25 minutes.

For the carrot-ginger sauce:  peel and chop ginger roughly. In small sauce pan combine carrot juice, white wine and chopped ginger and bring to a low boil and let reduce until the juice has thickened.  Remover ginger pieces, and whisk in whole(cold) butter a little at a time.  Salt to taste. 

Sear scallops in a hot skillet to get a golden brown crust on top.  Once golden brown flip and sear the other side until fully cooked.

For the lobster claws: Have frying oil at 325 degrees.  Dunk the claws into the beer batter for a full coating.  Fry in the oil until golden brown and crispy.

For Slaw

Finely Slice Fennel on Mandolin then make fine carrot julienne, Place ingredients in small bowl than add vinegar and fennel oil. Salt pepper to taste. In last minute add micro greens

To plate: Place Fennel Flan in center of plate.  Arrange Scallops around the Flan put sauce in between the Scallops then place Lobster claws on sauce. Top the flan with some Fennel Slaw and the dish is ready to serve     

 

Ingredients
  • 1 cup flour
  • 8 ounces dark beer
  • 1 tablespoon dry yeast
  • 1 teaspoon salt
  • 1 sprig of tarragon. finely chopped
  • 1 sprig of rosemary, finely chopped
  • 1 pinch of sugar
  • 1 head of fennel
  • 1 pint heavy cream
  • 3 eggs
  • 3 egg yolks
  • 2 ounces pernod
  • ½ cup of carrot juice
  • ¼ cup white wine
  • 1 ounce fresh ginger
  • 8 ounces whole butter
  • 1 each fennel bulb
  • 1 each peeled jumbo carrot
  • 1/8 cup seasoned rice vinegar
  • 3 tablespoons fennel oil
  • Micro Arugula
Instructions

Method

-       Heat 2 tablespoons of olive oil in cast iron skillet over medium high heat

-       Add poblano pepper, sun dried tomatoes, roasted corn, okra, cilantro and garlic and sauté for 2-3 minutes and set aside

-       Season the scallops with salt, pepper and Cajun seasonings

-       Heat remaining olive in cast iron skillet over high heat and sear the scallops for 2 minutes per side

-       Place scallops on top of vegetable mix on a plate

-       Lightly coat scallops with barbeque sauce and squeeze lemon over plate

Ingredients
  • 6 Diver scallops
  • 1 cup roasted Poblano chopped
  • 4 tablespoons olive oil
  • ¼ cup sun dried tomatoes
  • 1 cup roasted corn
  • 1 tablespoon cilantro chopped
  • 1 cup okra sliced
  • ¼ cup barbeque sauce
  • 1 lemon
  • Dash salt
  • Dash black pepper
  • Dash Cajun seasoning
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