Friday, December 18, 2009

Scallops with Pea Coulis, Warm Chorizo, and Kalamata Ragout

Dennis loves scallops and I love working with scallops. In this dish, I used the same Maple Seared Scallops, but I used a specialty bourbon maple syrup from Dirty Apron for the marinate, different sauce and dressing. The bourbon caramelizes deliciously on the scallops, leaving a nice brownish orange color. The Kalamata Ragout is also great with squid and lamb dish. It adds a small kick and firm texture to the dish. The Pea Coulis can also be used with white fish and chicken. It's creamy and slightly sweet, but not granny.

(The scallop recipe is described in the link above, so I will skip it in the ingredients and instruction.)

Ingredients for 2:
Kalamata Ragout:
  • 30g Kalamata olives (pitted and halved)
  • 60g Chorizo (diced)
  • 1 Shallot (diced)
  • ¼ Lemon (juiced)
  • Olive oil, salt, pepper, grape seed oil
Pea Couis:
  • 1 Shallot
  • 1 Glove of Garlic
  • ¾ cup Fresh or frozen peas (90g)
  • Vegetable Stocks
  • Heavy Cream (or Cashew Cream)
  • Salt, white pepper, grape seed oil
Instructions:
Kalamata Ragout:
1. Heat a small sauté pan on medium-high heat
2. Coat the pan with oil and sauté the diced shallot and chorizo for a minute.
3. Add olives, chives, lemon juice, and oilve oil to the pan atthe same time.
4. Keep it warm on the side while you cook the rest of the meal. :)

Pea Couis:
1. Use a small sauce pot, sauté the shallot and garlic in oil for about a minute.
2. Add the vegetable stock and bring to a boil. Add in the peas and cream and bring back to a boil.
3. Use a blender to puree the sauce and season with salt and pepper. Pas the coulis through a fine strainer.
Done!

This is a pretty easy dish. You want to serve it with a unoaked, higher alcohol, dry or off dry, high acid white wine, such as New Zealand's Sauvignon Blanc, but you can also get away pairing it with a Chablis or aged Alsace Riesling. I think I have tasting notes for all of those wines.

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