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Tag Archives: Seafood
Bay Scallops

Scallops “à la provençale”

I want to share with you a scallop recipe inspired from my mother’s cuisine.

I would choose bay scallops over sea scallops because of their sweetness, but either kind would work. My main advice would be to heat the pan properly before tossing the scallops so that you can have this nice golden coloring without overcooking them. Fresh herbs and good quality butter are also a must. The scallops can be either served as an appetizer or as a main dish with risotto for instance. As for wine, I included a couple of suggestions from our sommelier  Tim Augello.

At Baumé Restaurant, each portion is a tasting portion. We strive to make the most of each bite by bringing out nuances and delicate flavors in a subtle and original manner. We also create lighter versions of traditional recipes, ones that fully keep or enhance the taste of ingredients without overloading the plate with calories. Our version of the scallops “à la provençale” comes with a citrus mousse.

Scallops à la provençale :

Serves 6
1 pound fresh bay or sea scallops
fine sea salt
freshly ground black pepper
4 tablespoons (1/2 stick) unsalted butter
1/2 cup chopped shallots
1 garlic clove, minced
1/4 cup chopped fresh flat-leaf parsley
1 oz grape seed oil
1 lemon, cut in half

Cut the sea scallops in half horizontally if they are very large. Sprinkle
with salt.
In a very large sauté pan, heat 2 tablespoons of grape seed oil over
high heat and add the scallops in one layer. Lower the heat to medium
and allow the scallops to brown lightly on one side, then flip them over and brown
lightly on the other side. This should take 2 to 3 minutes total. Set aside
the scallop. Melt the butter in the pan with the scallops, then
add the shallots, garlic, and parsley and sauté for 2 more minutes,
tossing the seasoning with the scallops. Serve hot with a squeeze of
lemon juice.

Wine suggestion :

AOC Chablis ’07-’08 – Burgundy; or

Domaine Drouhin “Arthur” Chardonnay ’08 – Willamette Valley Oregon

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