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Seared_Scallops - 2012-08-02 at 19-12-37

Seared Sea Scallops with Fennel and Parsley Ragout and Fennel Purée

Executive Chef Jonathan Cartwright and Head Chef Selena Gearinger, Muse By Jonathan

Cartwright at Vanderbilt Grace, Newport

This dish can be enjoyed as an appetizer or simply add a few more scallops for an entrée. The unique flavor and textures of the fennel make a delicious backdrop to the sweetness of local scallops.

2 fennel bulbs

3 tablespoons unsalted butter, divided

1½ cups heavy cream, divided

6 sprigs (about 2 tablespoons) flat-leaf parsley, stemmed and chopped

Kosher or sea salt and freshly ground black pepper

2 tablespoons butter

8 locally landed “dry” sea scallops

2 tablespoons cooking oil

Wash and trim fennel bulbs and remove stems, reserving 2 tablespoons of the fronds for garnish. Dice 1 bulb in ¼-inch cubes. Roughly chop the other bulb, setting aside.

Slowly melt 1 tablespoon butter in a medium saucepan over medium heat. Once melted, add cubed fennel. Sauté until it becomes soft, about 2 minutes. Add ½ cup heavy cream. Allow to reduce for about 5 minutes or until most of the cream has been soaked into the fennel. Add the chopped parsley. Season with salt and pepper to taste. Remove ragout from pan, strain off remaining cream and keep warm.

Melt remaining … Read More

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CHEZ PASCAL’S BOMSTER SCALLOPS WITH CHERRY TOMATOES AND OLIVE TAPENADE

The Bomster family out of Stonington, Connecticut, is our local source for sea scallops. Their scallops are wonderfully flavorful.

2 pints (4 cups) mixed variety cherry tomatoes, halved
½ cup minced shallots
½ cup champagne vinegar
Kosher salt and freshly ground black pepper
½ teaspoon each basil, oregano, summer savory, chopped
⅓ cup extra virgin olive oil
2½-3 pounds Bomster scallops, patted dry
½ teaspoon white pepper
1 tablespoon cooking oil
1 teaspoon unsalted butter
1 lemon wedge
Olive tapenade

In a large mixing bowl add cherry tomatoes, minced shallots, champagne vinegar, 1 teaspoon salt and ½ teaspoon fresh black pepper, chopped herbs and the olive oil. Allow to rest.

Using a sauté pan to accommodate scallops without overcrowding, place over high heat, add cooking oil to the pan. Season the scallops with 2 teaspoons kosher salt and white pepper and carefully place the scallops into the sauté pan. Sear on one side until browned.

Lower heat to medium. Just before you are about to flip them over, add in the butter. Flip the scallops over, turn the heat off and allow the butter to brown slightly. You should smell a nutty aroma. Squeeze wedge of fresh lemon over pan … Read More

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