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6 “Scallopalooza”
(Serves 4 Appetizers or 2 entrees)
Visually stunning crimson red beet
sauce is a dynamic contrast to the beautifully golden
seared Bay Scallops. This is a gorgeous “company dish”
that looks harder than it is to make. While many
people aren’t familiar with beets other than the kind
they find at the local salad bar, beets are very
versatile. Don’t be afraid to give this sauce a try.
Pre-heat oven to 350 degrees F
Sauce Ingredients
4 Large Red Beets, oven roasted at 350
degrees F, until tender, cooled to remove skins and
cut into 1” chunks
1 Cup Chardonnay Wine
2 Shallots, finely chopped
1 Bay Leaf
1 Cup Chicken Stock
Salt and Pepper To Taste
Method
1.
Heat
a non-stick sauté pan over medium high heat
2.
Add the chardonnay, shallots, bay leaf and chicken
stock to the pan and allow to come to a simmer.
3.
Place cooked beet cubes into a blender or food
processor and pulse until smooth
4.
Add
the pureed beets to the sauce mixture and stir to
incorporate
5. Allow
sauce to simmer until reduced by half
6. Using
a fine sieve or chinois, strain the sauce through to
remove any large particles.
To Pan Sear Scallops
4 Large Bay Scallops
¼ C Olive Oil
1 T. Butter
1 tsp. finely chopped garlic
1 T. Chiffonade of Fresh Basil
Method
1. Heat
non stick pan to medium high. Add olive oil and butter
to the pan.
2. Add
the chopped garlic and sauté until translucent but not
brown.
3. Place
the scallops in the pan and sear 2 mins. on each side
until golden.
4. Add
the basil to the scallops and toss together. Remove
from heat.
To plate the dish
1.
You will need 1 cup of Crème Fraiche in a plastic
squirt bottle. Thin with a little milk if needed.
2. Ladle the beet sauce around the interior of
your serving plate (s).
3. Using your squirt bottle of crème fraiche,
make concentric circles in the beet sauce.
4. Use a toothpick or wooden skewer to pull
lines through the circles to create spider web design
on the plate. Pull from the middle of the plate
towards the edge and then go the reverse direction.
5. Remove the seared scallops from the pan with
tongs and gently place down the center of your sauced
plate and serve. |
