Presenting: Pan Seared Sea Scallops with Roasted Corn and Pea Purée

Pan Seared Sea Scallops with Roasted Corn and Pea Purée

Call this a continuation of my recipe redux post from last September...

Inspiration Behind the Dish

Last autumn, I prepared a scallops dish for my friend, Gwen, at Simply Healthy Family. If you click through to the post I wrote for her, I describe the evening I prepared the dish when my daughter finished her scallops and asked for more, which was unusual for a dish that's not kid favorites, such as burgers and pizza. She remembered the experience because she recently asked when are you going to cook scallops again? so I decided to use the opportunity to replicate the first scallops dish I published here because, even then, I was unhappy with it's execution.

Dish Details

I hope that this dish would be at home on any fine dining menu. For it, I used the same pea purée that I utilized in the dish I referenced above (however I omitted the tarragon sprig since I didn't have any fresh tarragon that evening) and my tried and true technique I've utilized since I figured it out two years ago. I also adapted the corn salsa I originally paired with pork chops.

Ingredients

3 ounces bacon, diced
2 cups frozen corn kernels, thawed
Kosher salt
Freshly ground black pepper
2 cups frozen peas, thawed
1 stick unsalted butter
1 tablespoon olive oil
12 ounces U-10 sea scallops
1 tablespoon vegetable oil
Lemon thyme leaves, for garnish

Method

1. Roast the corn. In a medium skillet, render the bacon fat over medium heat until just shy of being crisp, approximately two to three minutes. Remove bacon with a slotted spoon to a paper towel lined plate, then drain the bacon fat from the skillet and reserve for another use.

Add the corn to the same skillet where the bacon was prepared and roast until brown over medium heat, stirring periodically, approximately twelve to fifteen minutes. Remove the corn to a bowl, then combine with the bacon pieces and season with salt and pepper to taste.

2. Purée the peas. Start on the peas while the corn is roasting. To do so, combine the peas and butter in a medium saucepan over medium-high heat and cover. Check the peas every three minutes until the peas are soft. Once velvety, strain the fluid from the peas but reserve the fluid. Purée the peas in a blender, adding the reserved liquid and one tablespoon olive oil until the purée is smooth. Season with salt and pepper to taste.

3. Sear the scallops. Heat 1 tablespoon vegetable oil over high heat. Pat the scallops dry with paper towels, then season both sides with salt and pepper. Sear the scallops on one side only until browned, approximately sixty to ninety seconds. Remove to a plate to allow for carryover cooking. To plate, smear two tablespoons pea purée, onto a round plate, top with three scallops close together so they resemble a triangle, spoon some of the corn mixture over the scallops, then garnish with the lemon thyme leaves.

Final Thoughts

I remember watching a TV show that only lasted for one season on Bravo Network about five years ago called Rocco's Dinner Party. Each episode started with three chefs that prepared a dish in a qualifying round, then two of the three moved forward to host a dinner party for Chef Rocco DiSpirito and his celebrity friends. The chef who did the best won a cash prize. In one episode, Chef DiSpirito was thoroughly unimpressed in a qualifying round when one of the contestants prepared a dish using the combination of scallops, corn and bacon.

My point is the flavor affinity of this dish isn't very creative, however the picture of the finished dish is now my new favorite. I gave my friend, Faith of An Edible Mosaic and Healthy Sweet Eats, an advanced copy of the picture of the finished dish and one of the things she liked about it is the use of negative space: the way the food was concentrated on the center of the plate and the black plate against the white background. I've noticed that a plate with multiple contrasting colors on it is more visually appealing, so I'm very proud of the six colors on this dish. In fact, this photo has replaced my steak au poivre picture as my lock screen wallpaper on my phone.

Finally, my daughter finished her dinner the evening I prepared this dish just as quickly as she did last autumn and she's requested I prepare it again.

Guest Post at Simply Healthy Family: Pan-Seared Sea Scallops, Carrot Purée, Sautéed Ham and Mushrooms

Pan-Seared Sea Scallops, Carrot Purée, Sautéed Ham and Mushrooms

Right around Labor Day, my friend Gwen of Simple Healthy Family put out a request for guest posts for her blog because her family recently purchased a home and her life was going to get rather busy with a full time job in addition to moving, but she didn't want to neglect her blog. Having moved several times in the last decade, I could empathize so I volunteered. Unfortunately, my life also got busy and I only recently prepared the dish I promised her, so I offer my apologies to her for the delay.

From the standpoint of the dish itself I've prepared for Gwen, I'll just note that it's not my first time preparing scallops for the website. I wasn't satisfied with my first attempt primarily because I used inferior scallops and didn't achieve the sear I wanted. Last year, I had to severely alter the preparation of a Martha Stewart scallop appetizer because I had a different professional opinion regarding the techniques utilized and I also prepared a scallops entrée that used seasonal ingredients but the best scallops dish, in my opinion, is the one I prepared for #SundaySupper in February of 2014.

Before I send you to Simply Healthy Family for the recipe, please add her to your G+ circles, follow her on Pinterest, Instagram and twitter in addition to giving her Facebook page a Like.

So have I surpassed the #SundaySupper dish I prepared? Click here to go to Simply Healthy Family to find out.

Pan Seared Sea Scallops with Butternut Squash Purée and Beurre Fondue

Pan Seared Sea Scallops with Butternut Squash Purée and Beurre Fondue

I was never happy with the first scallops dish I prepared for this website. Call this dish a 'Do-Over', however this time, I thought I'd use a purée of a seasonal vegetable and, given my struggles with broken sauces earlier this year, I wanted to practice my execution of a butter sauce.

Speaking of this particular butter sauce, the concept is very similar to a beurre blanc which I prepared earlier this year, only with different ingredients. In fact, the word 'fondue' translates to melted.

The Challenge

In addition to improving a dish I published earlier, I had also taken on the concept of a butter sauce from a source that didn't utilize an exact recipe.

The Source

I adapted the purée from foodnetwork.com and the beurre fondue from pages 76 through 77 of Think Like a Chef by Tom Colicchio with Catherine Young, Lori Siverbush and Sean Fri.

Ingredients

1 2-pound butternut squash, cut in half lengthwise, seeds and strings removed
12 tablespoons plus 4 tablespoons unsalted butter, divided
Kosher Salt and freshly ground black pepper
2 teaspoons honey
2 tablespoons plus 1 tablespoon extra-virgin olive oil, divided
12 U-15 sea scallops
Alfalfa sprouts, for garnsh

Method

1. Roast the butternut squash. Preheat the oven to 350° Fahrenheit. Take 1 tablespoon butter and rub the flesh of each squash half with it, then season with salt and pepper. Place the squash halves on a parchment or aluminum foil lined sheet pan and roast in the oven until fork tender, approximately 30 to 40 minutes.

2. Prepare the beurre fondue while the squash roasts. In a small saucepan, bring about 12-inch of water to a simmer. Whisk in the 12 tablespoons butter in 1/2 tablespoon portions, adding the next portion after the one in the pan has melted. Small droplets of oil might appear which indicates the water is evaporating. If this occurs, add a small amount of warm water. Once the butter has been added, season with salt and pepper and keep warm over low heat until ready to plate.

3. Finish the dish. Pat the scallops dry with a paper towel, then season with salt and pepper. Heat a large skillet over high heat and add 1 tablespoon olive oil. Once the oil starts to smoke, add the scallops and sear on one side only, approximately 1 minute. Remove to a plate to allow for carryover cooking. Once the butternut squash is finished, scoop out the flesh and place into a blender with the honey, and remaining 2 tablespoons butter. Purée the squash, adding up to 2 tablespoons olive oil to loosen the mixture, if necessary. To plate, spoon some beurre fondue onto a warmed plate, top with 3 to 4 scallops. Spoon some purée beside the scallops and garnish with alfalfa sprouts.

Successful?

The butternut squash purée was sweeter than I expected with the addition of honey into it. and the sauce didn't separate. All in all, it was a very balanced plate of food. No brown bag leftovers for Mrs. Stuntman, however. because of the foul odor seafood leaves in the break room at the office.

Pan-Seared Scallops with Tomao Salsa, Spinach and Mushrooms

Pan-Seared Scallops with Tomao Salsa, Spinach and Mushrooms

One of the issues I had on a prior visit to the Irvington Farmer's Market was that I went not really thinking of what dish could I prepare with (insert produce)? so I went with a different approach this time and brought my copy of The Flavor Bible. As I looked through the offerings, I noticed these cherry tomatoes, and along with some basil I purchased from a different vendor, noticed a flavor affinity of tomato, basil, scallops, and pasta.

Well, things did not go as planned because the basil was used in the chicken salad but I found this dish to use the tomatoes I purchased. One other item I used from the farmer's market was oyster mushrooms in this dish.

The Challenge

Attempt something different. I don't prepare many appetizers here and thought I could use some variety.

The Source

I adapted this dish from Martha Stewart's website. I have issues with it's preparation, however. First, I'd never put the scallop in butter. I use high heat and butter would burn while I waited for the pan to get to the proper temperature. Secondly, cooking a scallop for 3 to 4 minutes per side will result in an overcooked scallop. Third, I advise wilting spinach by just putting the rinsed leaves into a skillet similar to the method demonstrated in my spinach pasta dish because the oil will splatter once wet spinach leaves hit the pan, creating a dangerous situation.

Ingredients

20 grape tomatoes, quartered
2 tablespoons plus 1 tablespoon extra-virgin olive oil, divided
1 tablespoon red wine vinegar
Kosher salt
Freshly ground black pepper
1 tablespoon unsalted butter
1 cup oyster mushrooms, chopped into 1/2-inch pieces
1/4 teaspoon sugar
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
3 cups packed spinach leaves, washed thoroughly
4 large sea scallops

Method

1. Prepare the salsa. Cut each tomato quarter in half, then place in a small bowl. Add 2 tablespoons olive oil and the red wine vinegar, season with salt and pepper, then toss to combine and set aside.

2. Prepare the mushrooms. Heat butter in a medium skillet over medium heat. Once melted, add the mushrooms and season with salt, pepper and sugar. Cook until softened, approximately 3 to 4 minutes. Stir in the thyme and rosemary. Set aside and keep warm.

3. Prepare the spinach. Put the wet spinach leaves in a large skillet over medium heat and season with salt and pepper. Cook, stirring until wilted, approximately 5 minutes. Set aside and keep warm.

4. Prepare the scallops and finish the dish. Pat the scallops dry with paper towels, then season both sides with salt and pepper. Place the remaining tablespoon olive oil a medium skillet over high heat. Once the oil smokes, sear the scallops in the pan on one side only, approximately 1 to 2 minutes. Remove from the pan and rest to allow for carryover cooking. To plate, spoon some spinach in the center of the plate, then top the spinach with one scallop, seared side up. Surround the scallop by garnishing the dish with the mushrooms and tomatoes.

Successful?

While I was pleased with the flavors of this dish, I believe the photo above could have been better. I'm still learning and took this picture outside about 1pm on a sunny July day. It's difficult to distinguish the edge of the plate from the pink tablecloth I used due to the glare. Live and learn.

In other news, I haven't addressed one of my favorite TV shows that currently airs in a while, Next Food Network Star. I choose my favorite by answering the question who's cooking show would I watch? and for me, the answer is still Loreal so I'm finding it frustrating that the selection committee seems to be favoring Lenny. To me, it appears the Network has over compensated Paula Deen's absence with Ree, Trisha, and Damaris. What are your thoughts on the matter? Leave a comment below.

Pan Seared Scallops with Lemon-Basil Beurre Blanc, Pancetta, Apple and Fennel for a #SundaySupper Valentine's Dish for Two

Pan Seared Scallops with Lemon-Basil Beurre Blanc, Pancetta, Apple and Fennel

I hate Valentine's Day. Don't get me wrong; I can appreciate the sentiment but let's look at what the day has become over the years for us guys: First, we get to spend $150 for a dozen roses that can be bought for $20 the other fifty-one weeks of the year on top of a box of chocolates that will come back to bite us in the ass the first week of March when our lady asks do I look fat?. Then we get to go to a local fine dining establishment where you can get up close and personal...with the couple two tables over because you can hear their conversation as you're packed in the building like sardines.

Romantic, eh?

I have a better idea. Unfortunately, you're on your own with the florists and confectioners, but why not take the time to cook at home? This week, the team at #SundaySupper Movement decided to tackle Valentine's Day recipes for two to help out.

The Challenge

In terms of the dish itself, I wanted to achieve redemption with this dish on a couple of levels. First, I was not satisfied with the sear on the scallops dish I published about a year ago. Second, a couple of weeks ago I had problems adding butter to a sauce so I wanted to address the issue head on.

The Source

I relied heavily on The Flavor Bible for the flavor profiles of the dish but got a little help from The Atlantic magazine and some inspiration from Green Spot Blue

Ingredients

1 Granny Smith apple, julienned
1 small fennel bulb, sliced thin
1 1/2 tablespoons extra-virgin olive oil, divided
3 ounces pancetta, diced
6 to 8 sea scallops
Kosher salt and freshly ground black pepper
1 shallot, chopped fine
1 cup white wine
Juice from 1/2 lemon
1 stick unsalted butter, cut into small cubes, but kept refrigerated until used

Method

1. Place the apples and fennel into a bowl of ice water and set aside.

2. Heat 1/2 tablespoon oil in a medium sauté pan. Once hot, add the pancetta and render fat but don't let it crisp, approximately 5 minutes. Remove to a paper towel lined plate and set aside.

3. In a large skillet, heat the remaining tablespoon olive oil over high heat. Pat the scallops dry and season with kosher salt and freshly ground black pepper. Once hot, add the scallops and sear on one side only, approximately 1 to 2 minutes. Remove from pan and set aside to allow for carryover cooking while the sauce is prepared.

4. For the beurre blanc, combine the shallot, wine and lemon juice in a saucepan and bring to a boil over medium-high heat. Reduce the mixture until it's nearly dry (approximately 3 tablespoons). Reduce the heat to low and whisk in 2 to 3 cubes of butter, continually whisking until melted. Once melted, repeat the procedure with additional cubes until all the butter is used. Control the heat of the sauce by whisking off heat if necessary so the sauce does not separate. It should be thick and creamy. Add in the basil to wilt for 1 minute and season with kosher salt and freshly ground black pepper to taste.

5. For presentation, spoon some sauce onto a plate, top with 3 to 4 scallops, then scatter the apples, pancetta and fennel and serve.

Successful?

First, since I didn't mark my two year anniversary of this blog properly, I wanted to note here that this is my 100th post.

For the scallops I went over to Whole Foods but found fresh ones to be very pricey. The frozen ones were a little better but in talking to their employee who works behind the seafood counter, the reason I had so much trouble with them last time is because of the nitrates used to preserve frozen scallops that are sold in many supermarkets. The ones I bought didn't contain any that weren't naturally occurring and I was happier with the sear I achieved.

One other revelation I had was when I dined at Arcadia about a month ago. (If you'll remember, I ate scallops that evening too.) Before I ate, I turned the scallops over and noticed that they were only seared on one side but were still cooked through, so I attempted the technique here and was successful.

The sauce also didn't break this time. In fact, it was the highlight of the dish.

If I prepare this dish again, I might treat the apples and fennel with a vinaigrette.

Overall, I'm very proud of this dish. It was the most well balanced plate of food I've conceptualized in both flavor and texture. In addition, I'm also pleased with it's presentation, as I consider it the prettiest I've constructed to date.

Happy Valentine's Day!

Other Sunday Supper Participants

And finally, please check out this week's other Sunday Supper contributors:

Alluring Appetizers:

• Bacon-Wrapped Dates Stuffed with Ricotta from Casa de Crews
• Kumquat Vanilla Marmalade from Shockingly Delicious
• Southwestern Meatballs wrapped in Bacon from Momma’s Meals

Exquisite Entrees:

• Almond-Crusted Sole with Mushroom Pilaf for Two from Small Wallet, Big Appetite
• Bacon Crusted Beer Mac and Cheese from Melanie Makes
• Baked Crab Cakes with Lemongrass-Ginger Mayo from The Weekend Gourmet
• Baked Pasta with Sausage and Fontina from The Girl In The Little Red Kitchen
• Baked Tilapia En Papillote from It’s Yummi!
• Chicken and Mushroom Alfredo from Cookin’ Mimi
• Drunken Snow Crabs from Family Foodie
• Eggs in Purgatory from Noshing with the Nolands
• Flambéed Veal Chops from MealDiva
• Homemade Philly Cheesesteak Stromboli from In The Kitchen With KP
• Meyer Lemon Butter Sauce Prawns with Linguine from Food Lust People Love
• Pan Seared Scallops with Lemon-Basil Beurre Blanc, Pancetta, Apples and Fennel from Crazy Foodie Stunts
• Pan-Seared Scallops with Linguine and Tomato-Cream Sauce from Bobbi’s Kozy Kitchen
• Roasted Vegetable Lasagna for Two from Hot Momma’s Kitchen Chaos
• Salmon Pakoras from Jane’s Adventures in Dinner
• Swiss Fondue for Two from Curious Cuisiniere
• White Queso Mac and Cheese for Two from Daily Dish Recipes

 

Decadent Desserts and Drinks:

• Baked Custard from Magnolia Days
• Cherry Spritzer Ice Cream Float from Peanut Butter and Peppers
• Chocolate Budino with Strawberry Hearts from Manu’s Menu
• Chocolate Malt Bread Pudding from Alida’s Kitchen
• Chocolate Marshmallow Duets from Cindy’s Recipes and Writings
• Chocolate Pots de Crème from That Skinny Chick Can Bake
• Fresh Berry Parfait with Crème Anglaise from Hip Foodie Mom
• Fudgy Dark Chocolate Brownies with Raspberry Sauce from La Bella Vita Cucina
• Funfetti Strawberry Cheesecake Trifle from Take a Bite Out of Boca
• German Rose Water Sugar Cookies For Two from Killer Bunnies, Inc.
• Gluten Free Chocolate Hazelnut Truffles from Gluten Free Crumbley
• Gluten-Free Deep Dish Hot Fudge Brownies for Two from Cupcakes & Kale Chips
• Ice Cream Stuffed Crepes with Nutella and Fresh Berries from Neighborfood
• Malawian Mbatata Cookies with Coconut Cream from Happy Baking Days
• Orange-scented Bread Pudding with Hard Sauce for Two from girlichef
• Pecan-Crusted Coconut Custards with Brandied Banana Sauce from The Texan New Yorker
• Pistachio Pudding For Two (From Scratch) from Chocolate Moosey
• 3 Japanese-Style Treats for Your Sweet from Ninja Baking
• Valentine’s Cupcakes with a Surprise from From the Bookshelf
• White Hot Chocolate from Pies and Plots

Join the #SundaySupper conversation on twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.

Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Pan-Seared Sea Scallops with Pea Purée and Prosciutto Bits

Pan-Seared Sea Scallops with Pea Purée and Prosciutto Bits

If you've ever watched an episode of Hell's Kitchen, you've probably seen Chef Ramsay scream at a contestant for improperly cooked scallops. I shyed away from cooking them for a long time because I heard they were easily overcooked.

One day at the supermarket, I finally got the courage to purchase them after I saw they were at a reasonable price. Also, I had recently ate scallops at a local restaurant but was a little disappointed and I wondered if I could prepare them better.

The Challenge

Properly prepare a scallops dish at home using a fine dining presentation.

The Source

I took inspiration from a recipe I found from an Australian cooking show, My Kitchen Rules, but with a few substitutions. First, I substituted the prosciutto crumbs for a simpler prosciutto bits recipe which can be found on page 25 of Michael Chiarello's Casual Cooking by Michael Chiarello with Janet Fletcher, using a portion of the prosciutto my friends brought me the afternoon I served my crab ravioli dish. In addition, I substituted a pea purée for the parsnip purée. The recipe is courtesy of Chef Robert Dasalla, executive chef and co-owner of Little Chef Counter in the San Pedro Market Square of San Jose, California.

Ingredients

For the proscuitto:
1 tablespoon extra-virgin olive oil
4 ounces prosciutto, preferably from the shank, finely minced or ground on medium

For the pea purée:
2 cups English peas (frozen or fresh)
1 stick butter
1 sprig tarragon
2 tablspoons water if using fresh peas
1 tablespoon extra-virgin olive oil

For the scallops:
1 pound sea scallops
2 tablespoons unsalted butter
2 teaspoons extra-virgin olive oil
kosher salt and freshly ground black pepper

Method

1. Make the prosciutto bits: Heat the olive oil in a skillet over medium-high heat. Add the prosciutto and cook, stirring. The proscuitto should emit steam, as it's releasing it's moisture. Once the proscuitto starts to sizzle, reduce the heat to low and cook, stirring occasionally until the prosciutto are crisp, up to thirty minutes. Remove with a slotted spoon to a plate lined with several layers of paper towels.

2. While the prosciutto is crisping, prepare the pea purée. In a saucepan combine the peas, butter and tarragon and cook covered and set on high. Check every 5 minutes until the peas tender.

Once tender remove the tarragon sprig but leaving any loose leaves. Strain and save the liquid.

Add peas to a blender and begin to purée and gradually add the saved liquid until smooth. Discard any remaining liquid or if more liquid is needed add olive oil. Add olive oil to the purée to give it a shine. Taste and season if needed. Pass the purée through a Chinois or a fine mesh strainer for a more refined appearance.

3. Cook the scallops: Pat the scallops dry and season them on both sides with salt and pepper. Heat butter and oil in a large non-stick skillet over medium-high heat. Add scallops and cook for 1 minute on each side. To plate, spoon the purée across the plate, top with the scallops, then garnish with the prosciutto.

Successful?

In all honesty, I was happier with the prosciutto and the peas than I was with the scallops, as I added the butter to hot oil (instead of melting the butter in the oil), so the scallops didn't sear the way I would have preferred. A contributing factor in this was I used frozen scallops. Mrs. Stuntman was very pleased with this dish and, in fact, has requested I prepare it again.