Tuesday, March 22, 2011
Scallops and Prosciutto on Whipped Potatoes with a Fig-Apricot-Mustard Vinaigrette
This savory and rich dish is a great lunch or early dinner combination. It whips up pretty quick and tastes amazing. The key to the dish is the quality and freshness of the scallops. These are u-10 scallops, or under 10 per pound so they are quite large. I also used fingerling potatoes for the whipped potatoes which gives them more body and a richer flavor than other potatoes. This take 1 hour, costs $20 and feeds one.
Pan Seared Scallops
3 u-10 sea scallops
1 teaspoon butter
salt and pepper
Preheat the oven to 350 degrees. Score each scallops by cutting a 1/16 inch checker board pattern into one side of each scallops. Season with salt and pepper. Get a large frying pan very hot on medium high heat. Once really hot add the butter and then the scallops cut side down. Let them cook without moving them to 3 to 5 minutes or until a very golden brown. Turn them over and then place the whole pan in the oven for 7 minutes or until cooked to desired tenderness. Do not over cook them!
4 medium fingerling potatoes, sliced
1/8 of a red onion, sliced
4 cloves garlic, rough chopped
2 tablespoons olive oil
2 tablespoons butter
1/8 cup heavy cream
1/4 teaspoon fresh chopped thyme
Start sliced fingerling in a pot of cold water and salt on high heat. Bring to a boil and turn to medium high for 25 minutes or until potatoes are fork tender. Start a small saute pan on low and add olive oil, red onion and garlic and let cook 20 minutes or until very tender. Drain cooked potatoes and place in a strong food processor then add cooked onions, garlic and olive oil, butter heavy cream, thyme and salt and pepper to taste. Blend until smooth, about two minutes, adjust seasoning and add more cream if they are too stiff.
1 teaspoon, organic fig jelly
1 teaspoon, whole grain mustard
1/2 teaspoon, dijon mustard
1 teaspoon, apricot juice
1 teaspoon, white balsamic vinegar
Mix all ingredients well in a small bowl. Brush on scallops before placing them in the oven. Top scallops with this sauce when done.
To Plate this whole thing up I place three small mounds of potatoes, then topped that with the center portion of the prosciutto, topped it with a scallop and then some of the mustard sauce. My fresh marjoram is flowering so I added some fresh marjoram flowers to give the dish some added beauty. This is a great appetizer or entrée for a relativly small amount of work. Buon appetito!!