The Literate Chef

Pan-Seared U-10 Scallops with Andouille Sausage, Spinach & Risotto

In Pork, Recipes, Scallops, Seafood on January 21, 2015 at 2:48 PM

Sautéed U-10 Scallops with Andouille Sausage

Pan-Seared U-10 Scallops with Andouille Sausage

(Cooking time – 45 minutes, serves 5 or 6)

Friends came to visit a few days ago and informed us that one of them is allergic to garlic. This presented The Literate Chef with a challenge, as garlic is a staple in our house. Rising to the occasion, and knowing that seafood and pork marry well, we decided to prepare a one-dish meal of Pan-Seared U-10 Sea Scallops, fried Andouille Sausage, spinach and a simple risotto. For extra flavor, we used smoked paprika, and white wine. The result far exceeded our expectations, everyone enjoyed the meal, and an allergic reaction was avoided.

Ingredients:

20 large (U-10) Scallops, about 2.5 lbs.
4 links of Andouille Sausage (about 1 lb.), sliced 1/4 inch thick
6 tbsp. Unsalted Butter
1 lb. Baby Spinach
1 cup Arborio Rice
1/2 large Yellow Onion, chopped
Smoked Paprika
1 qt. Seafood Stock
Dry White Wine, about 2 cups

Procedure:

Pre-heat oven to 175 degrees.

For the Risotto:

1. In a 2 qt. pot, bring the Seafood Stock to a boil.
2. In a 3 qt. pot, melt ½ the butter, add the chopped onion and cook until translucent.
3. Add the rice and stir well.
4. Add 1 cup of hot Seafood Stock to the rice and cook until the liquid is fully absorbed. Add some wine (1/4 cup or so) and when that is absorbed, repeat the process, alternately adding stock and wine (be sure to retain ½ cup of the stock for the gravy) until the risotto is done, about 30 minutes. Keep warm on the stove.

For the Rest of the Dish:

5. Add ½ cup of wine to the ½ cup of retained stock and keep warm on the stove.
6. In the meantime steam the spinach. When done remove to oven to keep warm.
7. In a non-stick sauté pan, brown the sliced Andouille sausage on both sides. When done remove to the oven.
8. Pat dry the scallops with paper toweling and liberally sprinkle one side with the smoked paprika.
9. Heat the remaining butter in the sauté pan, add the scallops, paprika side down, and sprinkle their tops with additional paprika. Pan-sear the scallops 5 minutes (if using smaller scallops, adjust time accordingly) turn the scallops and continue cooking for another 4 minutes.
10. While the scallops are cooking, assemble the other ingredients, preferably in bowls.
11. Divide the risotto evenly in each bowl, follow with the spinach, placing it atop the risotto, and then add the sausage slices around the sides of the bowls.
12. Pour the cup of stock/wine over the scallops and bring to boil for 30 seconds or so.
13. Remove the scallops from the pan and place them atop the spinach.
14. Spoon the sauce equally over each serving.

Roast Tenderloin of Beef (Filet Mignon) with Port Wine Reduction Sauce

In Beef, Meat, Recipes on December 28, 2014 at 5:02 PM

Filet Mignon with Port Wine Reduction Sauce

Filet Mignon with Port Wine Reduction Sauce

Ingredients:

1 Tenderloin of Beef Roast (Filet Mignon), 3.5 to 4 lbs. (preferably trimmed and tied)
¼ cup Extra Virgin Olive Oil
Kosher salt and freshly ground black pepper
1 and ½ cups of Port Wine Reduction Sauce
1 digital instant-read meat thermometer

Preparation:

1. One hour before cooking, remove the roast from the refrigerator, pat dry with paper towels; rub the roast with the olive oil, Kosher salt and black pepper and bring to room temperature for the hour.
2. Pre-heat oven to 400 degrees.
3. Heat a roasting pan on the cook top on medium high for 1 minute, than add the roast.
4. Sear the meat on all sides for approximately 10 to 12 minutes. Remove the meat from the pan, place a rack in the pan and lay the meat on the rack.
5. Lower the oven temperature to 275 degrees and place the roasting pan on the top shelf of the oven. The lower roasting temperature should help to ensure even cooking throughout the roast.
6. Roast the tenderloin for approximately 40 to 50 minutes, checking the internal temperature after 30 minutes with a digital instant-read meat thermometer. Keep checking every 5 minutes or so, until the internal temperature of the meat reaches 120 degrees. The total roasting time will vary depending upon the thickness of the roast, as well as for how long it has been seared.
7. Once the internal temperature reaches 120 degrees, remove the roast from the oven and keep warm by loosely covering it with aluminum foil. The roast will continue to cook internally as the juices settle. For RARE let sit for about 5 to 8 minutes until the internal temperature reaches 125 degrees. After sitting for 15 minutes, the internal temperature will probably rise to 130 to 135 degrees – perfect for MEDIUM RARE.
8. While the roast is sitting, re-heat the Port Wine Reduction Sauce on a low flame. Slice the roast into one-inch thick pieces, cut and remove the strings and pour the sauce over the sliced beef, or alternatively, serve the meat on a platter and serve the sauce in a gravy boat on the side. Serve immediately.

Port Wine Reduction Sauce

In Recipes, Sauces on December 28, 2014 at 4:50 PM

Fonseca-Ruby-Port

Fonseca-Ruby-Port

 

(makes enough sauce for a 3 – 4 lb. Tenderloin Roast)

Ingredients:

3 tbsps. unsalted butter
2 tbsps. chopped shallots
Several springs of fresh thyme
1 whole bay leaf
1 750 ml. bottle of Ruby Port
3 tbsp. Veal Demi-Glace
Ground black pepper to taste

Preparation:

1. Melt 2 tablespoons of the butter in a 1 quart pot, on medium-low heat.
2. Add the shallots and slowly cook until translucent, about 5 minutes.
3. Add the thyme and bay leaf, stir well.
4. Add the port, bring to a boil, reduce heat and simmer for 20 to 30 minutes until reduced by ½.
5. With a fine sieve, strain out all of the solids, wash the pot and return the strained Port to the pot (there should be about 12 or 13 oz.) and re-heat on low.
6. Add the Demi-Glace and whisk until well blended.
7. Add the pepper and set aside until ready to serve. The sauce should be thick enough to coat the back of a spoon; if not, mix a tablespoon of cornstarch with 1/4 cup of cold water until in turns into a paste. Slowly whisk paste to the hot sauce until it is thickened to your satisfaction.
8. Just before serving, re-heat the sauce and add the remaining tablespoon of butter, stir well to finish the sauce.

NOTE: Sauce can be made several days in advance (steps 1-7) and refrigerated. Heat well before serving and finish with step 8.

See: Roast Tenderloin of Beef (Filet Mignon) with Port Wine Reduction Sauce

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