Featuring:
Vervacious Espresso Balsamic Drizzle &
Vervacious
Saffron Fleur de Sel
Large,
Fresh Diver Scallops ¶ Vervacious Espresso Balsamic Drizzle ¶
Vervacious Saffron
Fleur de Sel
Seared scallops are one of our favorite killer apps –
they look absolutely stunning, are luxurious and delicious and –
shhhh – they’re super-fast and super-easy to cook! Here’s how:
Start with absolutely fresh scallops with a clean,
sweet smell. Ask your fish monger if you can smell the scallops
before you buy. If they’re not fresh then cook something else!
The best, easiest way is to use two dry (no oil)
non-stick skillets. Heat the skillets to medium-high heat. Once
they’re hot, blot the scallops on a square of paper towel and place
them on end in one of the skillets. Don’t crowd the skillet – leave
a couple inches around each scallop- that’s one key to success.
After three to five minutes (depending on how big the
scallops are), carefully move the
scallops (use tongs) to the other skillet placing them on their
uncooked ends. If you have more scallops to cook, wipe the first
skillet clean with a damp ball of paper towel – a clean skillet is
the other key to beautiful seared scallops!
After another three to five minutes the scallops in
the second skillet are done. Transfer them to individual serving
plates atop a tiny pool of Vervacious Espresso Balsamic Drizzle.
Dust with Vervacious Saffron Fleur de Sel and serve! If you have
multiple batches to prepare, serve as they’re ready as they are at
their best right after being seared.
Dry-poached Sancho Sole
Featuring: Vervacious Sancho Sashimi Sauce
Fresh
fillets of sole (or turbot (yum!), flounder, catfish or any thin
white fish
fillet) ¶ Good Quality Olive Oil ¶ Fresh Ginger cut into matchsticks
¶ Butter
¶ Scallions, sliced into pieces cross-wise ¶ Fresh basil, julienned
¶ Vervacious
Sancho Sashimi Sauce
In a large non-stick skillet, heat two Tablespoons of
oil on medium heat. Add ginger & scallions and cook 1 minute,
then add basil and cook until just starting to brown then
remove from pan and set aside.
Add a pat or two of butter, melt, then arrange fillets
in one layer on bottom of pan. Cover pan, reduce heat to medium-low
and cook (without moving or flipping fillets) until fish is just
opaque – don’t overcook please!
Carefully slide fillets out of pan onto a serving
platter. Arrange
ginger/scallion/basil
on top and drizzle with Vervacious Sanch Sashimi Sauce. Serve
immediately with steamed rice and something green.
This technique of slow-poaching fish in a mixture of
olive oil, butter and its own juices works fabulously for all sorts
of fish. We use this technique all the time with cod, haddock,
tilapia, char, salmon...
