26 Apr Tonight’s Special is…
1 pound (sea or bay) scallops, muscle removed, rinsed and patted dry
1/4 cup heavy cream
1 teaspoon kosher salt
1/4 teaspoon white pepper
1/2 teaspoon chopped chives
1/2 teaspoon chopped fresh parsley leaves
2 shallots, finely chopped
2 garlic cloves, finely chopped
1 tablespoon butter
1/4 cup white wine
Place the scallops, cream, egg, salt and pepper into a bowl and place in your freezer. Place the bowl and blade of your food processor in freezer as well. The friction of the food processor will create heat and if all your ingredients are close to freezing and you’re careful with the food processor, the final texture will be resplendent. Now place the shallots, garlic and butter in a small sauce pan and lightly cook over medium heat. You’ll want to avoid getting the butter bubbling hot, you don’t want the butter browning, just slowly simmering. When the shallots and garlic have turned translucent (You should be able to almost see through them if you held one of your shallot pieces up to the recessed light in your kitchen’s ceiling) add the white wine and let this simmer until the wine has reduced by half. Remove this from heat and chill this down as well. After about ten minues in the freezer, place the scallops, cream and egg in the bowl of the food processor along with the wine, shallots and garlic. Blend in short pulses until you achieve a smooth paste. This should only take about sixty seconds or so. Toss in the herbs then pulse again, just enough to incorporate the herbs but if you blend too much, you’ll make a green mousse and St. Patrick’s Day is long gone.
This is going to make enough for eight orders of trout with a bit leftover for fritters.