Tuesday, October 2, 2012

Recipe Of The Day: Spicy Scallop Gratin

Being that October is National Seafood Month, we figured this dish was a perfect way to start off the weekend especially seeing as how it is Friday night and everyone needs a solid home-cooked meal every so often (more often than not, will keep you healthier and save you a fair amount of money also.)
Our Spicy Scallop Gratin is something you bust out on a date or for some special friends who deserve to eat only the best prepared with love and quality ingredients. Enjoy this dish wish some nice white wine or some blended cocktails alongside some Jasmine rice or couscous.

Spicy Scallop Gratin
½ cup fresh breadcrumbs
3 TBS extra-virgin olive oil
1 TBS chopped fresh parsley
Kosher salt
Pinch of saffron threads
1 ½ to 2 lbs large scallops (muscles removed), rinsed and patted dry
1 small onion, diced fine
2 carrots, diced fine
1 large clove garlic, chopped
¼ tsp smoked paprika
1 tsp Sriracha Sauce
¼ cup dry white wine
2 TBS unsalted butter

Preheat the broiler. (If possible, position the broiler rack 3 inches from the heat.)
Mix the breadcrumbs, 1 TBS olive oil, the parsley and a pinch of salt in a small bowl.
Soak the saffron in a separate small bowl with 1 TBS water.
Heat 1 TBS olive oil in a large nonstick ovenproof skillet (preferably cast iron) over medium-high heat.
Add the scallops, season with salt and sear until golden, about 2 minutes.
Flip and cook 1 more minute; transfer to a plate (do not wipe out the skillet).
Heat the remaining 1 TBS olive oil in the skillet.
Add the onion and carrots, season with salt and cook until the onion is soft, about 4 minutes.
Add the garlic and paprika and stir until toasted, about 1 minute.
Add the wine, scrape up any browned bits and cook until the liquid is almost evaporated, about 1 minute.
Stir in 1 1/2 cups water, the saffron and soaking water, Sriracha Sauce and any juices from the plate of scallops.
Bring to a simmer and cook until about 1/4 inch of liquid remains, 8 to 10 minutes. Season with salt.
Remove the skillet from the heat and stir in the butter until melted.
Return the scallops to the skillet, transfer to the broiler and cook, rotating the skillet as needed, until the scallops are firm, 1 to 2 minutes.
Sprinkle the scallops with the breadcrumb mixture and continue to broil until browned, 1 to 2 more minutes, rotating as needed.

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