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| Garlic Seared Scallops |
| 4 Servings |
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| Ingredients for Scallops |
8 each U-10 Scallops
2 T Olive Oil
4 each Whole garlic clove, sliced thinly
1/2 T Cumin
1/2 Habanero
1/2 T Chili Powder
1/2 t Cayenne
1/2 T Paprika
1 T Olive Oil (for cooking)
1 T Butter (unsalted)
To Taste Salt & Pepper |
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| Method for Scallops |
| Take the individual scallops and peel of the small muscle on the side; discard the muscle.
Put all the first nine ingredients in a bowl, add the scallops last.
Marinate for at least one hour.
Take a 9-inch sauté pan and heat until very hot.
Season scallops with salt and pepper.
Add the tablespoon of cooking olive oil and add four scallops to the sauté pan.
Sear hard on one side for about two minutes.
Turn over and cook them on the other side for two more minutes.
Finish with the butter.
Only cook four scallops at a time.
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| Method for Succotash: |
- Heat a saucepan very hot and add the olive oil and sauté the shallots and garlic until translucent.
- Add the lobster meat and sear the lobster until about two thirds cooked.
- Add the other cut vegetables and sauté them for a few minutes to sear in the flavors.
- Salt and pepper.
- Deglace the sauté pan with the plum wine .
- Add the herbs.
- Reduce for a couple of minutes until the wine is almost dry in the bottom of the pan.
- At this point you would add the lobster stock and cook until the stock reduces in half.
- Finish by slowly adding the butter for a very creamy consistency.
- Salt and pepper again to taste.
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| Ingredients for Succotash |
1 Tail Maine Lobster
1 each Red Onion
4 Cobbs Corn (fresh corn cut off the Cobb)
10 -15 each Green Beans (cut into small dice)
10 -15 each Sugar Snap Peas (cut into small dice)
2 T Olive Oil
1 T Garlic
1 T Shallot
ToTaste Salt and Pepper
1 T Fresh Thyme
1 T Basil
2 oz Plum Wine
4 T Butter (keep at room temperature to soften)
2 oz Lobster Stock (optional but adds great flavor) |
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