Monday, May 18, 2009

Jamie's scallops



The most appealing scallops recipe I could find came courtesy of Cook with Jamie. I've nicknamed this dish "Plate full 'o calories" because that's the first thing that came to mind when I looked at the finished product.

I was looking for something that would highlight the freshness scallops rather than disguise it, so I chose this recipe for its assortment complimentary flavors. It's also typical Jamie, as he tends to do the fish-bacon-lentils thing a lot.

Here's my adaptation:

PAN-FRIED SCALLOPS WITH LENTILS, PANCETTA AND LEMON CREME FRAICHE

Ingredients

1 1/2 cup du puy lentils
2 cloves garlic
1 tomato
1 potato, peeled (cut in 2 if thick)
1 bay leaf
1/4 cup chopped flat-leaf parsley leaves
2 tblsp herb vinegar or red wine vinegar
extra virgin olive oil
coarse salt and fresh ground pepper
5 tbsp creme fraiche or thick, natural plain yogurt
Juice of 1 lemon
1 bunch asparagus
12 slices bacon or pancetta
1 lb scallops

Instructions

Season the creme fraiche with lemon juice, pepper to taste and 1/2 teaspoon of the salt; set aside.

Cover the lentils with water by 1 inch in a medium saucepan; add the garlic, tomato, potato and bay leaf. Heat to a boil over medium-high heat; lower heat to a simmer. Cook until lentils are tender but still holding their shape, about 25 min. Drain, leaving a little of the water in the pan, stirring to combine; discard bay leaf. Transfer the potato, tomato and garlic to a medium bowl; mash with a fork. Return mixture to lentils. Stir in the parsley, vinegar and 2 tbsp of the olive oil, stirring to combine. Season with salt and pepper to taste; set aside.

Heat a large skillet over medium-high heat; add the bacon and drizzle with 1 tsp of the olive oil. Cook, turning once, until golden and crisp, about 2 min per side; transfer to a platter. Add the asparagus and scallops to skillet; lightly season with salt and pepper. Cook, turning occasionally, until the scallops are golden on both sides (about 2 min per side). Transfer to the platter.

Divide the lentils among four plates; top each plate with a few scallops. Scatter the pancetta over the scallops. Serve with a dollop of the creme fraiche.

















Notes: When I made this I topped the dish off with the fried sage leaves that Jamie's original recipe calls for, but I've intentionally left it out of my adaptation — one flavour too many.

Best,

kh

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