Scallops Sauté
Coquilles St. Jacques
Serves 2
INGREDIENTS
8 large scallops rinsed and drained
2 shallots finely chopped
1 garlic clove crushed
1 tbsp butter
1 lemon divided in half
2-3 tbsp white wine (Chardonnay or Sauvignon Blanc)
sea salt on hand
1 sprig of fresh rosemary
1 bay leaf
few sprigs of finely chopped chive
1-2 tbsp crème fraîche
1 tsp Dijon mustard
1/4 bouquet of freshly chopped parsley to garnish
1 cup uncooked brown rice
2 1/2 cups water or vegetable stock
4 boiled potatoes
scallop shells from the poissonnière, fish monger or seafood merchant
PREPARATION
Begin by preparing the rice, rinsing the scallops and setting aside. •• In a small-medium size sauté pan, add the shallots, garlic and butter. •• Cook over a low heat for approximately 15 minutes. •• Once golden brown, remove from the pan and set aside. •• Déglacer the same sauté pan with the juice squeezed from half of a fresh lemon, a pinch of sea salt and 2-3 tbsp of white wine. •• Let it reduce until it slightly thickens. •• Add a sprig of rosemary, bay leaf, chive and the onion and garlic mixture back into the sauté pan. •• Let it thicken but not to a paste consistency, leaving some liquid to be absorbed by the rice. •• Add a tbsp or 2 of crème fraîche and a tsp of Dijon mustard. •• In a separate sauté pan, on high heat, cook the scallops until slightly browned, while squeezing another half fresh lemon over the scallops as they cook. •• Add a tbsp of butter and some sea salt while slowly moving the pan about. •• Using tongs and a spurtle, gently flip the scallops once only. •• Remove from the heat and add the scallops to the sauce pan. •• Stir gently to coat. •• Serve over a bed of brown rice with boiled potatoes as an accompaniment. •• Garnish with freshly chopped parsley. ••
•• Bon Appétit ••
Pair this dish with a light dry Sancerre from the Loire or a Chablis from the Burgundy region. The choice and quality of your wine selection for cooking should always be equivalent to the quality of what you would also enjoy with your meal.
Simple Salmon Sauté
Sauté de Saumon Simple
Serves 2
With a new decade and a new year in full swing, we often turn our attention back to health and general well being. And for some, this includes kicking off a resolution to exercise, diet or eating cleaner, overall. At the end of a long work day when time doesn’t feel like it permits, rustling up a simple salmon sauté at home is a healthful and delicious option to grabbing dinner on the go.
INGREDIENTS
2 fresh salmon filets with the skin intact
1 lemon
2-3 sprigs of fresh chive finely chopped
3 sprigs of fresh parsley finely chopped
herbed sea salt
PREPARATION
•• Rinse the salmon filets and pat dry. •• Over a medium-low flame, heat a non stick sauté pan. •• To create the natural oil, place the filets skin side down and sear for approximately 4-5 minutes, with a careful watch not to burn. •• Flip the filets onto the flesh side and seal for 1-2 minutes. •• Remove from the heat and place on a serving dish. •• Squeeze fresh lemon over the top of the filets and garnish with finely chopped chive, parsley and herbed sea salt, as desired. •• Serve with a fresh Batavia lettuce salad with vinaigrette and a chilled white wine. ••
Using a small fork, blend these ingredients for a tangy salad vinaigrette!
1 tsp Dijon mustard
1 tsp freshly squeezed lemon
1 tsp olive oil
1/4 tsp walnut oil
fresh cilantro finely chopped, as desired
•• Voila! ••