Scallops Bonne Femme and Spinach with Crispy Prosciutto
Ingredients
- 5 tablespoons extra-virgin olive oil, divided
- 1 large shallot, finely chopped
- 12 button mushrooms, thinly sliced
- 8 tablespoons butter, divided
- 1 tablespoon all-purpose flour
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 1 cup cream
- Freshly grated nutmeg, to taste
- Salt and freshly ground black pepper
- 1 or 2 dashes hot sauce
- 8 slices prosciutto
- 1 clove garlic, grated
- 2 fresh thyme sprigs, leaves chopped
- 3 to 4 fresh basil leaves, chopped
- 1 baguette, split and halved
- 20 large sea scallops, trimmed of any connective tissue and patted dry
- 1 cup plain bread crumbs
- Handful parsley leaves, chopped
- 1 clove garlic, cracked from skin
- 1 pound triple washed spinach, stems removed
Directions
Place oven rack at center of oven and preheat broiler.
Heat 2 tablespoons extra-virgin olive oil in a small pot over medium heat and add the shallots and mushrooms, cook 5 minutes. Add 2 tablespoons butter and flour to softened shallots and mushrooms and cook 1 minute then whisk in wine, reduce 30 seconds, add stock and bring to a bubble. Stir in cream and heat through. Season sauce with nutmeg, salt and pepper and a couple dashes hot sauce, then reduce heat to low.
While the sauce is working, cover cookie sheet with foil and place prosciutto on the sheet and crisp up 2 minutes on each side under the broiler. It will continue to crisp as it cools.
In a small bowl, combine the remaining 6 tablespoons butter, garlic, thyme and basil. Spread over baguette and place under broiler until toasty. Switch oven to 400 degrees F.
Heat a skillet or cast iron pan over high heat. Season the scallops with salt and pepper and dress with 1 tablespoon extra-virgin olive oil. Sear the scallops to caramelize 1 to 1 1/2 minutes on each side then cover them with sauce, bread crumbs and parsley and finish in oven about 6 to 7 minutes until brown and bubbly.
While scallops cook, heat remaining 2 tablespoons extra-virgin olive oil over medium heat with crushed garlic, cook 1 minute and remove. Add spinach and wilt into skillet. Season greens with salt and pepper.
Serve scallops with wilted spinach alongside and top with broken pieces of crispy prosciutto and toasted bread.
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Title: Linguini Spring Vegetables & Herb Sauce - Scully on Spring
Categories: Restaurant, Vegetable, Herb, Pasta
Yield: 6 Servings
1 lb Linguini
4 qt Water to cook pasta
1 tb Salt and 1 tablespoon oil
- for water
10 Cremini mushrooms; clean and
- sliced thin
8 Asparagus; blanched and
- refreshed
4 Baby artichokes; hearts
- only, sliced thin, reserve
- in lemon water to
- avoid discoloration
1 Red bell pepper; seeded and
- sliced into thin strips
6 Cipollini onions; sliced
- thin
4 oz Sundried tomatoes;
- rehydrated
24 Fava beans; blanched and
- refreshed
2 Cloves of garlic; fine dice
1/2 c Extra virgin olive oil
2 tb Vegetable oil; to saute
- vegetables
4 oz Reggiano Parmigiana cheese;
- grated
<---GREEN HERB PUREE--->
1/4 c Parsley leaf; plus 1/4 cup
- -cilantro leaf, stems
- removed
1 sm Bunch of chives
2 Sprigs of rosemary and 2
- sprigs of thyme; stems
- removed
2 Scallions; roughly chopped
2 tb Olive oil
*(for additional spice, crushed red pepper can be added to the vegetables
while they are cooking.)
Bring 4 quarts of water to a boil with oil and salt.
Prepare all vegetables. Bring small pot of water to a boil to blanch
asparagus, Fava beans and artichokes, reserve water to rehydrate sun dried
tomatoes. Blanch each for 2 minutes and refresh in an ice bath reserve.
Slice Cremini mushrooms, peppers, Cipollini onions, Sundried tomatoes and
asparagus 1/4″ thick. Chop garlic fine and grate cheese.
Next heat a large saute pan with 2 tablespoons vegetable oil over medium
flame. Add the garlic, onions, peppers and mushrooms, cook 2-3 min. till
they begin to brown, then add the Sundried tomato and all other vegetables,
continue to cook 5 minutes stirring often. Season with salt and pepper, add
herb puree and the extra virgin olive oil, toss all 2 minutes, adjust the
season, and sprinkle grated cheese into pasta while continuing to toss.
Serve pasta in large bowls, additional cheese can be grated on top, garnish
with a sprig of parsley.
Place all in a blender and pulse until herbs are smooth. Reserve in air
tight container all ready to use.
******************************************************************************************
Original Title: LINGUINI WITH SPRING VEGETABLES AND GREEN HERB SAUCE
(Courtesy of Scully on Spring, New York, NY and TVFN)
MealMaster formatting by: Bill Webster, converted by MM_Buster v2.0j.
Yield: 6 Servings
1 lb Linguini
4 qt Water to cook pasta
1 tb Salt and 1 tablespoon oil
- for water
10 Cremini mushrooms; clean and
- sliced thin
8 Asparagus; blanched and
- refreshed
4 Baby artichokes; hearts
- only, sliced thin, reserve
- in lemon water to
- avoid discoloration
1 Red bell pepper; seeded and
- sliced into thin strips
6 Cipollini onions; sliced
- thin
4 oz Sundried tomatoes;
- rehydrated
24 Fava beans; blanched and
- refreshed
2 Cloves of garlic; fine dice
1/2 c Extra virgin olive oil
2 tb Vegetable oil; to saute
- vegetables
4 oz Reggiano Parmigiana cheese;
- grated
<---GREEN HERB PUREE--->
1/4 c Parsley leaf; plus 1/4 cup
- -cilantro leaf, stems
- removed
1 sm Bunch of chives
2 Sprigs of rosemary and 2
- sprigs of thyme; stems
- removed
2 Scallions; roughly chopped
2 tb Olive oil
*(for additional spice, crushed red pepper can be added to the vegetables
while they are cooking.)
Bring 4 quarts of water to a boil with oil and salt.
Prepare all vegetables. Bring small pot of water to a boil to blanch
asparagus, Fava beans and artichokes, reserve water to rehydrate sun dried
tomatoes. Blanch each for 2 minutes and refresh in an ice bath reserve.
Slice Cremini mushrooms, peppers, Cipollini onions, Sundried tomatoes and
asparagus 1/4″ thick. Chop garlic fine and grate cheese.
Next heat a large saute pan with 2 tablespoons vegetable oil over medium
flame. Add the garlic, onions, peppers and mushrooms, cook 2-3 min. till
they begin to brown, then add the Sundried tomato and all other vegetables,
continue to cook 5 minutes stirring often. Season with salt and pepper, add
herb puree and the extra virgin olive oil, toss all 2 minutes, adjust the
season, and sprinkle grated cheese into pasta while continuing to toss.
Serve pasta in large bowls, additional cheese can be grated on top, garnish
with a sprig of parsley.
Place all in a blender and pulse until herbs are smooth. Reserve in air
tight container all ready to use.
Original Title: LINGUINI WITH SPRING VEGETABLES AND GREEN HERB SAUCE
(Courtesy of Scully on Spring, New York, NY and TVFN)
MealMaster formatting by: Bill Webster, converted by MM_Buster v2.0j.
***********************************************************************************
