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Scallop Saltimbocca for my Old Man

October 23, 2008 at 9:44 pm | Posted in Dessert, Dinner | 6 Comments

This fantastic meal was made for my sweet Daddy’s 54th Birthday!!! I went searching through Tyler’s Ultimate and found this! Crazy father is ever so fond of seafood and Lord knows seafood tastes incredible wrapped with fatty delicious pig!

The dish was composed of sea scallops wrapped with Wegman’s prosciutto with caramelized Golden Delicious apples and fresh crisped up sage all served atop a velvet potato puree! I also re-made the butternut squash soup (Thanks Jude!) and mom made an amazing strawberry angel food cake!

Check it all out below!

Ingredients:

10 slices prosciutto
10 large sea scallops
2 count evoo
2 tbsp unsalted butter
10 fresh sage leaves
s&p
2 Golden Delicious apples, peeled, cored and cut into wedges
2 tbsp lemon juice

Directions:

1) Wrap a strip of prosciutto around the circumference of each scallop and squeeze gently so the prosciutto adheres to the scallops. Tie a length of kitchen string around each scallop to keep the prosciutto in place; trim the ends.
2) Heat the evoo and butter in a large skillet over medium-high heat. Add the sage leaves and fry until lightly (I am apparently incapable of lightly browning things…) browned and crisp (2 to 3 minutes). Gently life the leaves out of the pan and drain the fat onto paper towels.
3) Season the scallops with salt and pepper (but not too much salt because prosciutto is very salty already!) Add the scallops to the hot pan and cook undisturbed for 2 to 3 minutes on each side, until well browned. Remove the scallops from the pan and transfer to a platter.
4) Add the apples to the pan and give them a quick sauté until wilted and caramelized, 4 to 5 minutes. Season with a squeeze of lemon juice and salt and pepper.
5) To serve, place a mound of mashed potatoes (see below) and set three scallops on top. Snip off and discard the strings. Spoon the apples around and garnish with sage leaves.

Ingredients:

4 large Butter potatoes, peeled and quartered
s&p
1 cup heavy cream
4 tbsp butter
evoo

Directions:

1) Put the potatoes in a medium saucepan with cold water to cover. Add 1 tsp salt, bring to a boil, reduce the heat, and simmer for 20 minutes, until the potatoes are very tender.
2) While they cook, warm the cream with the butter in a small saucepan over medium heat until the butter melts.
3) Drain the potatoes and pass them through a ricer (yay for ricers!) into a large mixing bowl. Stir in the warm cream and butter until the liquid is absorbed and the mixture is smooth.
4) Season with s&p and stir in a drizzle of olive oil.

That soup is to die for. And seriously its incredibly simple! Grant Achatz knows where its at! Check out the recipe from Jude.

Lastly, to satisfy our sweet tooth and celebrate Dad’s birthday right – Mom made this angel food cake! She scooped out the middle and filled it with strawberry ice cream. She made a strawberry buttercream icing and added some strawberry jam and then we topped the whole thing with fresh strawberries in sugar! Did I ever tell you I lurrrveee strawberries?? 😀

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6 Comments »

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  1. You make the most beautiful food.

  2. That cake looks delicious.

  3. Mmmm bacon-wrapped scallops. Glad you liked the soup!

  4. […] (not shown on my plate…how can I forget the sauce??) The potato puree recipe can be seen here and that lovely piece of sourdough bread (thank you wegmans!) was smeared by an herb and garlic […]

  5. […] my kitchen! We fried a turkey (hoooray) and made lots of delicious things including, roasted garlic mashed potatoes, herbed oyster stuffing, green bean casserole, leftover waldorf salad, canned cranberry and […]

  6. […] we went to the main course! I had made the mashed potatoes a few nights before, since they reheat so beautifully. But that pan sauce, that glorious pan (do […]


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