The other night I set out looking for clams to make a fresh clam, broccoli rabe, and sausage dish I had in mind. Alas, I came home with scallops. As funny as that sounds I was a little disappointed that the clams at the two purveyors I visited appeared to have been languishing in their little net bags just a little too long. With all seafood and especially shellfish I am extremely picky about freshness…I had to take a pass on the clams. But being the Friday before Christmas I did want to make a special dinner so Costco and their frozen sea scallops saved the day again. As I’ve mentioned before, I really like these “dry-packed” flash frozen scallops and I still always verify “Ingredients: Sea Scallops”. No salt and definitely no sodium tripolyphosphate!
To prepare these scallops for cooking simply give them a quick rinse, carefully remove the little hard tab of adductor muscle off of the side of each scallop, then dab them with a paper towel to dry. I usually place them on another paper towel set on a plate and refrigerate the scallops while I’m getting everything else ready. Keeping the scallops dry helps to promote browning once the scallops to hit the pan.
In this recipe I use the rosemary and the prosciutto to infuse the olive oil with flavor before cooking the scallops. I found that blackening seasoning alone was a little too much for the delicate scallops but with the flour added the seasonings were perfect and the flour helped form a nice crust. To ensure that even caramelization on the crust try not to move the scallops too much once they are in the pan…set them in, swirling the pan a little to distribute the oil, then leave them alone until you turn them. Timing is important so I suggest preparing the cauliflower first, blanching the snow peas while the cauliflower is steaming. Then while the scallops are cooking it only takes a minute or two to finish the snow peas and process the cauliflower.
Keep your eye out for that clam, broccoli rabe, and sausage recipe…as soon as I can find some decent clams!
Lightly Blackened Scallops with Crispy Prosciutto and an Orange, White Wine, and Rosemary Reduction Sauce
3 – Large dry packed sea scallops per person (Adductor muscles removed)
Juice of 1 Orange, zest reserved
1/8 cup – Dry white wine
3 large or 4 medium sprigs fresh rosemary
1 – Level teaspoon blackening seasonings
1 – Heaping teaspoon whole wheat flour
½ Stick – cold unsalted butter, quartered and cut into 16 cubes
2 Tbsp – Prosciutto, sliced thin then sliced across into 1/8 to ¼ inch strips
Extra virgin olive oil
In a 10 inch non-stick skillet heat 2 Tbsp. of olive oil over medium heat until shimmering. Add ¾ of the fresh rosemary and swirl the pan to cook, pressing the rosemary into the olive oil with a wooden fork from time to time. Cook until the smell of rosemary is permeating the kitchen. (Your family may come in to see what smells so doggone good!) After 5 minutes or so the rosemary will begin to look brown and crisp. Use the fork to carefully remove the rosemary allowing any excess oil to drain back into the pan. Set the rosemary aside.
Over the same medium heat, add the prosciutto to the pan and stir briskly while shaking the pan to separate the pieces. Cook stirring constantly until the prosciutto begins to brown. When the prosciutto has changed color and appears mostly browned, empty the pan into a strainer, reserving the oil. Once the oil has mostly drained, set the prosciutto on a paper towel to dry (much like bacon). Return the captured oil to the pan and set back on the heat.
Combine the blackening seasonings and the flour and stir to mix. Press both flat sides of each scallop into the flour mixture then place the scallops directly into the pan swirling occasionally to distribute the oil. Cook the scallops about two minutes, turn and cook two minutes to two and a half minutes more to caramelize before removing to the serving plates. Note: Scallops should be cooked “almost” all the way through when you move them to the plates. The residual heat will finish cooking them while you make the sauce.
Return the pan to the heat and increase the heat to medium high adding the orange juice, the remaining rosemary, and the wine to the pan to deglaze. Allow the liquids to boil swirling the pan occasionally until the sauce comes to a syrupy consistency. When the liquids have mostly reduced and have become syrupy, remove the rosemary. Add the butter 4 cubes at a time swirling the pan (or gently whisking) off the heat to incorporate the melted butter. Return the pan to the heat occasionally to keep the butter melting and repeat until the sauce has thickened and the all of the butter is incorporated.
To serve, drizzle a small amount of the sauce over each scallop then top each with some of the crispy prosciutto and garnish with orange zest.
Cauliflower Mash with Boursin
1 – Small head of Cauliflower
¼ cup – Chicken broth
2 Tbsp – Garlic & herb Boursin cheese
1 Tbsp – Unsalted butter
1 dash – Fresh ground nutmeg
Kosher salt & freshly ground black pepper to taste
Add a steamer basket to a medium sized stew pot along with 1-1/2 cups of water. Place the cauliflower in the steamer basket and bring the pot to a boil over medium high heat. When the water is boiling place a lid on the pot and steam until the cauliflower is quite tender, about 10 minutes.
Move the pot from the heat and very carefully transfer the cauliflower to a food processor with a standard blade. Use a wooden spoon to break up the cauliflower then add the broth, boursin, butter, and nutmeg. Process until smooth, check for seasonings and add salt and fresh ground pepper to taste.
Julienned Snow Peas with Toasted Pine Nuts and Orange Supremes
½ Lb – Snow Peas, julienned (sliced lengthwise into 3 or 4 pieces)
1 heaping Tbsp. – Pine nuts
1 – Small navel orange, cut into supremes ( How to )
Extra virgin olive oil
Kosher salt & fresh ground black pepper to taste
2 cups – Water
Add water, salt, and the snow peas to a sauce pan over medium high heat. When the water comes to a full boil remove the pan from the heat and strain.
While the peas are draining dry the pan then place it over medium heat for one minute. Add the pine nuts to the dry pan and cook stirring constantly until the nuts begin to brown in spots.
Over the same heat, add 1 Tbsp. of olive oil to the pine nuts and stir in the oranges. As soon as the pan begins to simmer, stir in the snow peas and cook until heated through. Stir in kosher salt and fresh ground black pepper to taste.