Scallop Dish - My Quarantine Creation
I saw someone make this seared scallop dish with the grilled green onions on Beat Bobby Flay and it inspired me to make this dish. There was no recipe, no ingredient list. I just looked at the flavor profile and compiled the flavors that I thought would make this good. It was a hit - and so sophisticated for me! Enjoy!
Ingredients:
1 bag of frozen mashed potatoes (Trader Joes)
3 cloves f garlic, smashed
1.5 pounds of scallops
2 small shallots, minced
8 TBSP butter, divided
2 tsp dijon mustard
1/2 cup white wine (I used Pinot Grigio today)
2 TBSP green onions, green tops onion, chopped
4 full green onions
1 large red hot pepper or fresno, sliced
1 lemon, zest and juice
Crispy fried onions (from the container)
Salt, pepper, pink salt, white pepper, smoked paprika
2 TBSP canola oil
2 TBSP flour
1. Start by drying out your scallops on paper towels top and bottom. Cover with plastic wrap and store in the refrigerator until ready.
2. Prep: Smash garlic, slice red peppers, divide your butter, zest lemon, slice lemon in half, mince shallot, dice green onion tops.
3. In a large pot, combine 9 TBSP water with potatoes, 2 TBSP butter, smashed garlic, salt and white pepper. Heat over medium heat, covered for about 9 minutes. Stir often. At the end taste for seasoning. Taste - and probably want a little more salt, white pepper and butter.
4. Meanwhile, heat a cast iron pan to medium high heat. Throw in your red fresno pepper slices. Fry them for about 3 minutes. Remove with a slotted spoon onto a paper towel-lined plate. Reserve
5. To that same pan, lower your heat to medium and add your 4 full green onions with salt and pepper. Sear them for 2 minutes each side. Remove to a paper towel-lined plate, reserve.
6. In that same pan, make sure there is not too much oil. I wiped out a little with a paper towel. The oil that is in there is flavored now with the peppers and onions. Add 1 TBSP butter.
7. Pull your scallops out. Dust with pink salt, pepper, smoked paprika and a sprinkle of flour on both sides. Turn up the heat back to medium high and add just about half the scallops to the pan. You should hear a good sizzle when you add them - you want your pan to be really hot. Set a plate in the back of the stove so you can remove the scallops. After 3 minutes per side they should have a nice sear. Remove those to a plate and cover with foil.
8. Add another TBSP of butter to the pan and sear the next batch of scallops 3 minutes per side. Remove to the plate covered with foil.
9. To the pan, lower the heat and add the shallots. Stir for 2 minutes and add some salt and pepper.
10. Add 1/2 cup white wine, stir for 2 minutes.
11. Add 2 tsp dijon and diced green onion tops. Cook and stir 2 minutes.
12. Add juice of 1/2 lemon and 2 TBSP butter. Melt and stir. (Heat potatoes again over low so they are warm when you get ready to plate)
13. Lower heat to low and add scallops back to pan with sauce. Set in a single layer and flip once just to coat scallops on both sides with sauce.
14. To serve, put potatoes on the bottom, then 8-10 scallops on top. Sprinkle with lemon zest, fried red peppers, 2 scallions criss-crossed, and fried onions on top. Squeeze a little lemon juice over top and eat right away.
Enjoy this with a light Pinot Grigo.
Pinot Grigio
Arbos
Sicilia, Italy
2018
Ingredients:
1 bag of frozen mashed potatoes (Trader Joes)
3 cloves f garlic, smashed
1.5 pounds of scallops
2 small shallots, minced
8 TBSP butter, divided
2 tsp dijon mustard
1/2 cup white wine (I used Pinot Grigio today)
2 TBSP green onions, green tops onion, chopped
4 full green onions
1 large red hot pepper or fresno, sliced
1 lemon, zest and juice
Crispy fried onions (from the container)
Salt, pepper, pink salt, white pepper, smoked paprika
2 TBSP canola oil
2 TBSP flour
1. Start by drying out your scallops on paper towels top and bottom. Cover with plastic wrap and store in the refrigerator until ready.
2. Prep: Smash garlic, slice red peppers, divide your butter, zest lemon, slice lemon in half, mince shallot, dice green onion tops.
3. In a large pot, combine 9 TBSP water with potatoes, 2 TBSP butter, smashed garlic, salt and white pepper. Heat over medium heat, covered for about 9 minutes. Stir often. At the end taste for seasoning. Taste - and probably want a little more salt, white pepper and butter.
4. Meanwhile, heat a cast iron pan to medium high heat. Throw in your red fresno pepper slices. Fry them for about 3 minutes. Remove with a slotted spoon onto a paper towel-lined plate. Reserve
5. To that same pan, lower your heat to medium and add your 4 full green onions with salt and pepper. Sear them for 2 minutes each side. Remove to a paper towel-lined plate, reserve.
6. In that same pan, make sure there is not too much oil. I wiped out a little with a paper towel. The oil that is in there is flavored now with the peppers and onions. Add 1 TBSP butter.
7. Pull your scallops out. Dust with pink salt, pepper, smoked paprika and a sprinkle of flour on both sides. Turn up the heat back to medium high and add just about half the scallops to the pan. You should hear a good sizzle when you add them - you want your pan to be really hot. Set a plate in the back of the stove so you can remove the scallops. After 3 minutes per side they should have a nice sear. Remove those to a plate and cover with foil.
8. Add another TBSP of butter to the pan and sear the next batch of scallops 3 minutes per side. Remove to the plate covered with foil.
9. To the pan, lower the heat and add the shallots. Stir for 2 minutes and add some salt and pepper.
10. Add 1/2 cup white wine, stir for 2 minutes.
11. Add 2 tsp dijon and diced green onion tops. Cook and stir 2 minutes.
12. Add juice of 1/2 lemon and 2 TBSP butter. Melt and stir. (Heat potatoes again over low so they are warm when you get ready to plate)
13. Lower heat to low and add scallops back to pan with sauce. Set in a single layer and flip once just to coat scallops on both sides with sauce.
14. To serve, put potatoes on the bottom, then 8-10 scallops on top. Sprinkle with lemon zest, fried red peppers, 2 scallions criss-crossed, and fried onions on top. Squeeze a little lemon juice over top and eat right away.
Enjoy this with a light Pinot Grigo.
Pinot Grigio
Arbos
Sicilia, Italy
2018
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