Saturday, February 20, 2010

Scallops with sherry cream sauce

I know, I know, scallops and bacon are almost a cliche, but there's a reason for that: They're a great team! This sauce is rich but you don't need much.

scallops, preferably ocean scallops -- the big kind! I used 3/4 pound for 2 servings; 4 big scallops
leek, half of the white part of one large leek or a whole small one, carefully washed and chopped fine
shallot, one clove, minced
four cremini mushrooms, sliced thin
four slices of bacon
3 T butter
1/4 cup (approx) sherry
1/2 cup heavy cream
salt, pepper
arugula (could substitute water cress or any green you like, especially if it has some "bite" to it, as in peppery), washed of course

Cook the bacon in a heavy skillet until it is about half done -- no longer raw, but not crispy at all. Don't throw away the grease!

Salt, pepper and paprika the scallops.

Wrap a slice of bacon around each of the scallops and put under the broiler, at least 6 inches from the flame. (You can secure the bacon with wooden toothpicks if you want, but it's not that big of a deal if you don't.) Check them every couple of minutes and turn, so that the bacon doesn't burn but browns nicely all over. How long it takes to cook the scallops depends on how big they are, but it's pretty fast; mine were done in 5-6 minutes.

Add the butter to the pan with bacon drippings. Saute the leek, shallot and mushrooms over medium heat and add the sherry. Have a lid handy in case it wants to flame up, or add while the pan is off the heat. Let cook a couple of minutes, then add the cream. This makes more sauce than you need, but it would be good leftover with good bread or toast, and it is hard to make a smaller amount of sauce than this!

Arrange the arugula on the plate, add the scallops, add the sauce, pour a glass of wine and enjoy.

If I only had the smaller bay scallops, I would cut the bacon into one- to two-inch pieces and fry it, adding the leeks, etc., then add the scallops and sear them, and make the butter-sherry-cream sauce in another pan.

Friday, February 5, 2010

Pork Tenderloin

Best roast pork tenderloin ever:
2.75 pounds pork tenderloin, in my case, this is two pieces

Marinade the pork for about 2 hours in this mixture

2T fresh ginger (peeled and minced)
5 cloves fresh garlic, minced
1 pint chicken stock
1/4 cup maple syrup
2 T kosher salt

After 2 or so hours, remove the pork and pat dry with paper towels. Discard marinade, even though it hurts
Put 2T oil in a cast iron pan and heat

Preheat oven to 350
Brown the pork on all sides, about 2 minutes a side, so 8 minutes on the stovetop.

Slide it into the oven and roast for 20 minutes. Well, after 16, you can turn the oven off and let it coast. Then remove from oven. Let rest, then slice.

This is shown served with tri-color farfalle (butterfly/bowtie) pasta in a simple sauce (butter, flour, cream, parmesan) with kale that has been lightly sauteed with a little pre-sauteed sausage.

Don't hate me.


About Me

My photo
This is me enjoying a limoncello in Rome on the last night of our trip to Italy. Funny thing is, I don't really like limoncello that much, but thought it would be great in a dessert. And wouldn't you know, The Barefoot Contessa just did a great fruit salad with limoncello. So now I can't. Oh, well.