Charleston Seafood Recipe List

Indigo Grille

20 Patriots Point Road, Charleston, SC 29464

Porcini Dusted Scallops

Serves 6

Ingredients for Brandy Crème Sauce

1 Carrot
1 Celery Stalk
1½ large Shallots
4 Garlic Cloves
6 whole Peppercorns
4 sprigs of Thyme
1 Bay Leaf
¼ bunch of Parsley
½ cup Calvados Apple Brandy
½ quart Heavy Cream
3 tbsp Brown Sugar
Salt to taste

Ingredients for Scallops

24 U-10 Day Boat Scallops
¼ cup of Porcini Powder
Sea Salt to taste
Ground Pepper to taste

Ingredients for the Sauté

2 tbsp Garlic, chopped
⅓ cup Butter
1½ cups Sweet Onion, shaved
1½ cups Mushrooms, sliced
1½ cups Fennel, shaved
1½ cups Red Apple, thinly sliced
⅓ cup Calvados Apple Brandy

Method for Brandy Crème Sauce

• In a heavy bottomed sauce pan combined carrots, celery, shallots, and garlic roughly chopped.
• Add peppercorns, brown sugar, thyme, bay leaf and parsley.
• Cook over medium heat until vegetables caramelize lightly.
• Deglaze and flambé with apple Brandy.
• Reduce to light syrup and add heavy cream.
• Allow to slowly reduce by ½.
• Strain through a fine mesh sieve and add salt to taste.

Method for Scallops

• Lightly dust scallops with porcini powder, sea salt, fresh ground pepper.
• Sear on each side until gold on medium heat.

Method for Saute

• Render garlic and butter.
• One ingredient at a time layer sweet onion, mushrooms, fennel and apple.
• Allow to caramelize lightly and deglaze with ⅓ cup of Brandy.
• Serve immediately.

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