May 8, 2012
Sarah’s Scallops Recipe
Flaming Saute Pan Optional
Last night might have been The Met Ball and James Beard Awards but another super big deal event took place at Chez Sous Style. Yes, thanks to our friend Sarah I made scallops.
Wow. I seriously shocked myself stupid.
So many of you mailed me asking about the recipe so here it is! I know it sounds super intimidating and scallops should only be served at fancy restaurants right? Wrong! If I can do it in my tracky dacks you can too so Tweet/mail me your take, please?
What’s for dinner? Oh, just scallops. Boy I love the sound of that.
Seared Scallops1 Pound sea scallop 1 Tbs canola oil 2 Tbs butter
Salt and pepper
Make sure the scallops are nice and dry, patting with paper towel if necessary. Add oil to a sauté pan on high heat. Salt and pepper the scallops, then add them to the hot pan. Sear the scallops for 1 1/2 minutes on one side. Once flipped, add in the butter using a spoon to baste them a few times each till cooked through, 1 minute.Potato Puree 1 Onion, diced 4 Potatoes, peeled and sliced 1″ thick
Salt and pepper to taste
In a sauté pan, caramelize the diced onion. Place peeled and cut potatoes in a pot and cover with chicken stock (add water if the chicken stock doesn’t cover all the potatoes). Throw in a handful of parsley with a big pinch of salt and let potatoes simmer until tender. In a blender, combine the caramelized onions, strained potatoes (reserve some the the chicken stock) milk, and butter, then blend until completely incorporated. Taste, adding salt and pepper accordingly. Depending on whether you like your potatoes to be a creamier consistency, feel free to add some of the reserved chicken stock.Broccolini and Corn Salad 4 Corn on the cob, grilled and cut off cob 1 Bunch of broccolini, blanched and cut into bite size pieces 1 Pint of cherry tomatoes, sliced in half 2 Cloves of garlic, minced The juice of one lemon Olive oil Salt and pepper to taste
Heat olive oil in a sauté pan, add sliced cherry tomatoes. Toss in minced garlic and cook for a few more minutes until fragrant. Transfer to a bowl, combine with corn and broccolini, then drizzle with olive oil and lemon juice, making sure to add salt and pepper to taste. This is great, versatile salad to switch up according to what your serving or have available in your fridge. One of my favorite variations is adding a handful of chopped cilantro or parsley to it, and if you’re in the mood for a salty bite, some nice feta cheese accompanies the dish perfectly.