Scallops - WBRC FOX6 News - Birmingham, AL


Pan Seared Sea Scallop
Butternut Squash Puree
Ham Jam

Recipe by George Reis - Chef/Owner of Ocean/26

Ham Jam
1 cup Ham 1"x 1" pieces
1/3  cup yellow onions, chopped to ½"
2 ½ cups chicken broth
½  cup coffee
2 ½  Tbsp brown sugar
½  Tbsp honey

On stove top over medium heat, render ham until crisp. Remove ham from the pan leaving the grease. Add onions and cook until well caramelized, scraping up ham "bits" while cooking.
Add brown sugar, stirring quickly to coat; do not allow it to burn. Add ½ cup of the chicken broth and cook until thick and almost no liquid remaining.
Add ½ cup of the chicken broth, ½ of the coffee and reduce until thick. Add the remaining chicken broth, coffee and remove from heat. Season with salt and pepper to taste.
Transfer to blender or use mixing wand and blend until smooth.
Add honey and adjust seasonings. Hold aside.

Butternut Squash Puree
1 large butternut squash
2-3 Tbsp butter
1 orange
Honey & Salt and Pepper

Cut squash in ½ lengthwise and remove seeds and strings. Rub flesh with 1 Tbsp of butter, season with salt and pepper. Roast skin-side down in a 350 degree oven for 30 minutes or until fork tender.
Remove and scoop flesh out of skin while still hot. Place flesh in a food processor and add the zest of half of an orange and juice of half of an orange, 1 Tbsp of butter, 1 ½ tsp of honey. Pulse until smooth. Season with salt and pepper to taste.

1 large U-10 Sea Scallop per person
Kosher salt
Black pepper
1 ½ Tbsp oil

Heat a non-stick sauté pan over med-high heat. Season scallops on both sides with salt and pepper.
Add oil to the pan and place the scallops in pan on flat side. Allow to cook until flesh is golden brown and flip to the other flat side. Cook until golden again.

To plate the entrée
Spread ½ tsp of Ham Jam across the plate.
2 Tbsp of Butternut Squash Puree in the center of the plate.

GDA Cooking - October 7, 2013

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