Sea Scallops with Sage Brown Butter
over Carrot, Ginger, Orange Purée
It’s
important as a cook to try to break outside your comfort zone now and again by
trying to use a new ingredient. I decided to try out Sea Scallops, which I picked
up at a local fish market (Clean Catch on Selwyn for those local to
Charlotte.) They may be a little bit
more expensive, but they are worth it every once in a while.
I
promise you – Make this dish for guests! You can make the carrots the day
before, and it takes 5 minutes to prepare the scallops. This will knock people’s socks off with this
one.
To
serve this dish, place your carrot purée on the bottom of serving platter,
place scallops on top (using tongs) and top with sage brown butter sauce.
Ingredients for
Scallops:
4 large sea scallops (or the amount
of people you will serve this to.)
Kosher salt, freshly ground pepper
2 tablespoons unsalted butter, cubed
Directions for
Scallops:
Make sure your scallops are dry before seasoning/searing. |
Season scallops with salt and pepper
on both sides.
Cook until deep, golden brown on one
side (about 3 minutes). Turn scallops and add butter and sage to the pan. (Note: this butter will start to brown
quickly.)
Spoon the butter over the scallops frequently until the scallops are cooked through and the butter is brown and nutty (about 3 more minutes.)
Serve scallops with the brown butter
sage sauce from the pan.
Ingredients for Carrot, Ginger, Orange Purée:
1/4
cup fresh orange juice
¼ cup
(1/2 stick) butter, cut into pieces at room temperature
1
teaspoon fresh ginger, peeled and grated
Directions for Carrot Purée:
Place
carrots in a microwaveable dish with 2 tablespoons water in the bottom. Cover.
Cook for 10 minutes, stirring halfway. (Carrots should be soft.) Drain well.
Place
cooked carrots, orange juice, butter, and ginger in food processor until smooth.
(If needed to thin out, use additional OJ or stock.) Season to taste (however, mine did not need
any salt or pepper, just a bit of butter-shh!)
(note:
if you make these a day ahead, just cover, refrigerate and re-warm in microwave
or saucepan.)
Shown here at cooking club - Included crab dip, shrimp and grits, shrimp salad, and a lobster bisque (not shown.) |
Original Recipes:
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