Surf And Turf Scallops With Beurre Blanc And Rosemary Garlic Crusted Lamb Chops With Braised Leeks Recipes

Steps:

• 1. Combine first 5 ingredients in a processor; blend until garlic is finely chopped. Coat chops with garlic mixture. Arrange chops in single layer on baking sheet. (Mixture can be made 8 hours ahead. Cover; chill.)
• 2. Preheat broiler. Watching closely, broil lamb 4 to 5 inches from heat source until cooked to desired doneness, about 3 minutes per side for medium-rare. Transfer 3 chops to each plate and serve.
• 3 Key Ingredients: STAR Extra Virgin Olive Oil, Rosemary, Lamb chops

Steps:

• For the braised leeks: Cut the leek in half down the middle and then crosswise into 4-inch pieces.
• Place a medium high-sided skillet over medium-high heat and add the butter to melt. Add the leeks to the pan, cut-side down, and brown for a couple minutes. Turn over, season with lemon zest, salt and pepper, and add the stock. Bring to a simmer and cook until the pan is dry and the leeks are tender, 20 minutes.
• For the lamb chops: Preheat the oven to 425 degrees F.
• Melt the butter in a small skillet over medium heat. Add the garlic and stir for a few seconds, then add the fine breadcrumbs, panko breadcrumbs and rosemary. Cook, stirring, until lightly toasted and fragrant, 2 minutes. Set aside.
• Heat the olive oil in a small skillet over medium-high heat. Score the fat on the rack of lamb. Add the lamb to the skillet and sear until golden brown, 1 to 2 minutes per side. Let cool slightly and then slather all over with the Dijon. Top with the breadcrumb mixture, patting it to adhere. Place the lamb, fat side up, on a baking rack set over a baking sheet and transfer to the oven. Roast until medium (130 degrees F), about 8 minutes. Let rest for 10 minutes.
• For the scallops with beurre blanc: Clean the scallops by removing and discarding the foot. Set aside.
• Place a small saucepot over medium heat and add the white wine, white wine vinegar, lemon juice and shallot. Bring to a simmer and cook until reduced to a few tablespoons, 10 to 12 minutes. Turn the heat to low and whisk in the butter, piece by piece, until fully incorporated. When you get to the last piece, remove the pot from the heat, season with salt and white pepper, and whisk in the cream and add tarragon. Set aside until ready to use. If you need to reheat, place over very low heat.
• Place a small skillet over medium-high heat; add some olive oil. Dry the cleaned scallops well with a paper towel, then season with salt. Sear the scallops until barely opaque throughout, 1 to 2 minutes per side. Remove from pan and let rest on a paper towel until ready to plate.
• Plate the leeks and top with the lamb chops. Serve with the scallops on the side, drizzled with buerre blanc.

Steps:

• In an 8-quart kettle bring 7 quarts of salted water to a boil for pasta. Remove tough muscle from side of each scallop if necessary.
• Make beurre blanc:
• In a small heavy saucepan simmer wine, vinegar, shallot, garlic, and rosemary until reduced to about 2 tablespoons. Add cream and simmer until liquid is reduced by about half. Add butter all at once and cook over moderately low heat, swirling pan constantly, just until creamy and butter is incorporated. (Sauce must not get hot enough to liquify. It should be the consistency of hollandaise.) Remove pan from heat and stir in lemon juice and salt and pepper to taste.
• Pat scallops dry and season with salt and pepper. In a 12-inch heavy skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking. Arrange half of scallops, without crowding, in skillet and cook, undisturbed, 1 to 2 minutes, or until undersides are golden brown. Turn scallops over and cook, undisturbed, 1 to 2 minutes, or until undersides are golden brown. Transfer scallops to a bowl and keep warm. Cook remaining scallops in remaining oil in the same manner.
• Cook pasta in boiling water until al dente (about 30 seconds for fresh, longer for dried) and drain in a colander. Transfer pasta to a heated bowl and pour sauce through a fine sieve onto pasta. Add any liquid accumulated in bowl of scallops and toss.
• Divide pasta among 6 heated plates. Arrange scallops on top of pasta and garnish with herbs.

Steps:

• For the perfect filet mignon: Preheat the oven to 375 degrees F. Heat a 10- to 12-inch cast-iron skillet over high heat for 2 to 3 minutes.
• Pat the steaks dry with paper towels. Combine the sugar, salt and pepper in a small bowl. Sprinkle the mixture over all sides of the steaks and drizzle with oil.
• Place the steaks in the hot skillet and sear until GBD (golden, brown and delicious), 1 to 2 minutes. Flip the steaks with tongs. Add the garlic cloves, thyme and rosemary to the skillet. Place the pan in the oven and roast until the steaks reach the desired doneness, 6 to 10 minutes for medium-rare; an instant-read thermometer inserted in the center of a steak should register 125 degrees F for medium-rare, 135 degrees F for medium and 145 degrees F for medium-well.
• Remove the skillet from the oven and add the butter. As the butter melts, baste it over the steaks and herbs. Cover the steaks loosely with foil and rest for 5 to 10 minutes.
• For the mushroom cream sauce: Heat a large skillet over high heat until hot, 1 to 2 minutes. Swirl in the butter until melted. Add the mushrooms and season with a healthy pinch of salt and pepper. Grate the garlic over the mushrooms with a rasp grater. Stir occasionally until the mushrooms release liquid, about 3 minutes. Stir in the wine and scrape the bottom of the skillet. Cook until the pan is almost bone dry, 2 to 3 minutes longer.
• Stir in the broth, cream and thyme. Lower the heat until the sauce simmers. Season with salt and pepper and simmer until the sauce is thick enough to coat the back of a wooden spoon, 5 to 10 minutes. Set aside.
• For the asparagus with lemon and garlic: Heat a large skillet over high heat until very hot, 1 to 2 minutes. Swirl in the oil. Add the asparagus and cook for 30 seconds. Grate the garlic and lemon zest over the asparagus with a rasp grater. Cook, stirring occasionally, until the edges of the asparagus start to brown but the spears are still crisp, about 3 minutes longer.
• Sprinkle the asparagus with a fat pinch of salt and pepper. Cut the lemon in half and squeeze the juice of half over the asparagus. Stir and season with more salt and pepper if desired.
• For the seared sea scallops: Heat a large cast-iron skillet over high heat until very hot, 2 to 3 minutes. Place the flour on a plate. Use paper towels to dry the scallops well. Season them with salt and pepper, then lightly coat them on all sides with flour.
• Add the oil to the skillet and swirl to coat the entire pan. Carefully place the scallops in the hot skillet. Let them sear without disturbing them until browned on the bottom, 1 to 2 minutes. Flip and cook until warm in the middle, about 1 minute longer. Transfer the scallops to a paper towel-lined plate until ready to serve.
• To serve, place a steak whole or sliced on each plate. Arrange the scallops and some of the asparagus on each plate. Smother the steak with the mushroom sauce and serve.

Steps:

• In large skillet, melt 1 tablespoon of the butter over medium-high heat. Cook scallops in butter about 5 minutes, turning once, until golden brown on outside and white and opaque inside. Remove scallops to serving plate; cover to keep warm.
• Add garlic, shallot, wine and vinegar to skillet, stirring to loosen brown particles. Cook until liquid is reduced to less than half. Reduce heat to low; add 4 tablespoons butter. Cook and stir until butter is melted. Add remaining 3 tablespoons butter; cook and stir until sauce is thickened and creamy.
• Press sauce through fine strainer; discard solids. Pour sauce over scallops. Serve immediately.