Champagne Poached Scallops With Red Pepper Pesto Recipes

Steps:

• Season scallops with salt and pepper, then dredge in flour.
• Melt butter in a skillet over medium heat and add scallops. Cook for 1 to 2 minutes per side. Add pesto and capers; mix well. Stir in heavy cream and bring to a boil. Remove from heat and serve.

Steps:

• For the puree: In a small saucepot, bring 4 cups water to a boil. Add the chopped carrots, and boil until soft. Strain the carrots and reserve 1 cup of the cooking liquid.
• Place the carrots in a blender with the honey, and puree. Adjust the consistency with the reserved cooking liquid. Season with salt and pepper, and cool completely.
• For the syrup: In a saute pan, cook the bacon until crispy. Remove the bacon from the pan and drain on paper towels. Then chop the bacon and add it to a small saucepot with the maple syrup, and bring to a simmer. Reduce the syrup to a volume of 1 cup.
• If the syrup is very runny, thicken with a slurry of the cornstarch mixed with 2 tablespoons water.
• For the crab salad: In a bowl, combine crab, apples, carrots, mayonnaise, lemon juice and onion, and mix gently. Season with salt and pepper.
• For plating: Sprinkle the scallops with salt and pepper. Heat a saute pan over high heat until smoking. Add the oil and then place the scallops in the pan. Sear until golden brown and the scallops release from the pan, about 3 minutes. Flip and cook for another minute. Add the butter to the pan and baste the scallops with the butter for about 1 more minute. Remove the pan from the heat and allow the scallops to rest.
• On each serving plate, drag a spoonful of carrot puree across the plate. Place 2 ounces of crab salad at the center of each plate. Trim the romaine leaves into a diamond and place on top of the crab salad. Place the seared scallop against the lettuce leaf and drizzle 1 ounce of the bacon syrup with some bacon pieces over the scallop. Garnish with the scallions and serve.

Steps:

• In small saucepan, over high heat, add 2 cups grapeseed oil and bring to 350 degrees F.
• Carefully drop the leeks into the oil and fry until golden brown. Remove them from oil to paper towels to dry and set aside until plating.
• In a separate saucepan over low heat, blend the honey, lavender, sugar and lemon juice. Cook for 5 to 10 minutes, being careful not scorch.
• In a large saute pan over high heat, add the remaining 2 tablespoons of grapeseed oil and heat to the verge of smoking. Pat the scallops dry with a paper towel, season with salt and pepper, and add them to the grapeseed oil, in batches if necessary. Cook until golden brown on both sides, 2 to 3 minutes per side. Arrange the leeks on a serving platter and top with the scallops. Drizzle with lavender honey and serve.

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, saute the scallops, sweet red pepper, garlic, pepper flakes and salt in oil until scallops become firm and opaque. Remove from the heat. Drain pasta. Serve scallop mixture with linguine. Sprinkle with Parmesan.

Steps:

• 1. Combine all the ingredients except the pears in a pot and bring to a simmer.
• 2. Carefully lower the pears into the liquid (adding up to 1 cup water to make sure the fruit is fully submerged).
• 3. Simmer until the pears are tender, 15 to 17 minutes for small pears, 25 to 30 minutes for large ones.
• 4. Cool the pears in the cooking liquid for 30 minutes before serving, or store them in the refrigerator (still in the liquid) for up to a week.

Steps:

• Place salmon in a shallow pan large enough to hold in a single layer.
• Add champagne, lemon juice, zest and enough water to just cover fillets.
• Remove fish and bring poaching liquid to a boil.
• Lay fish skin sides down back in pan and top with onion slices, capers, olives, tarragon, salt and pepper. Reduce heat until liquid is at a very low simmer and poach 4 to 6 minutes, depending on thickness of the fish.
• Fish is done when flesh is opaque and flakes easily with a fork.
• Remove fish from liquid, along with onions, capers, olives, and tarragon.
• Drain well and serve immediately.