Eating Out ... In Restaurant Recipes
 O's Steak and Seafood's Seared Scallops Recipe
"Your Source for Restaurant Recipes Online"

 

O's Steak and Seafood's Seared Scallops with Roasted Red and Yellow Pepper Coulis

5 large sea scallops per serving

1 to 2 tablespoons olive oil

Frisee or other sturdy, curly greens

Balsamic vinegar

1 ounce white wine

For the sauce (makes enough for 8 to 10):

1 to 2 tablespoons olive oil

4 cloves garlic, minced

1 pound yellow or red peppers, roasted, peeled and seeded

2 ounces white wine

2 ounces tequila

2 ounces honey

1 quart chicken stock

1 cup heavy cream

Salt and pepper to taste

Crushed red pepper to taste

Pinch cilantro leaves

Mashed potatoes (optional)

Season scallops with salt and pepper and sear in an extremely hot sauté pan with a little olive oil, cooking mostly on the first side of the scallop until nice and caramelized.

When turning the scallops over in the pan, add some frisee, white wine and a dash of quality aged balsamic, salt, pepper, crushed red pepper and pinch of sugar. Wilt greens briefly (just a second). When scallops are cooked, set aside.

In a heavy-bottomed saucepan (large enough to hold the quart of chicken stock), cook the garlic and peppers in oil, covered, until slightly softened.

Deglaze the pan with the wine and tequila and cook until the pan is almost dry.

Add the honey and stock and cook until reduced by a quarter; add the cream and cook until sauce thickens (do not boil).

Adjust seasonings with salt, pepper and crushed red pepper.

Remove from heat. Add cilantro and puree until smooth. Strain through a fine mesh strainer.

For presentation, place the two separate pepper sauces side by side in the middle of a plate.

Center a small dollop of mashed potatoes on top of pepper sauces with wilted greens, arrange scallops around plate and drizzle with a little good olive oil.

Serve immediately.

Note: The proportions above will make enough sauce for 8 to 10 servings. To roast peppers, char over a grill or under a broiler on all sides. Place in plastic bag to sweat. When cool enough to handle, seed and peel off outer skins.

David Harker, the chef de cuisine of O's Steak and Seafood at The Westin - 10600 Westminster Blvd., Westminster

    
Razzle Dazzle Recipes




Don't forget to visit our other site at
That's My Home