BLACK CURRANT GASTRIQUE INGREDIENTS 1 Tbsp butter 1 small red onion, finely diced 1 cup of blackcurrant 2 Tbsp sugar 3 Tbsp dry red wine 2 Tbsp red wine vinegar
METHOD Melt the butter in a small pot over medium heat and add the red onion. Cook until tender but not dark, just translucent. Add the blackcurrant, sugar, and red wine, then increase heat and once the mixture begins to boil, reduce heat to low and let simmer for approximately one hour. Remove from heat. Strain the mixture through a fine sieve or cheesecloth and place back in a small pot. If mixture does not coat the back of a spoon, continue to reduce the mixture until it does.
Finish by adding the red wine vinegar and let mixture cool before use.
ROASTED VEGETABLES INGREDIENTS Baby new potatoes (good for roasting) Zucchini, cherry tomatoes, yellow beans, baby onions olive oil, salt and pepper
METHOD Preheat oven to 425° F (220° C). Coat potatoes lightly with olive oil, salt, and pepper then roast in oven until golden brown and tender, approximately 25 minutes. For the yellow beans, simply bring a small pot of water to boil and cook the beans until just tender, remove and toss in butter and salt and pepper. Large-dice the zucchini, remove stems on beans, peel baby onions, and wash the carrots and cherry tomatoes. In a large bowl, add the prepared vegetables listed above and coat in olive oil, salt, and pepper. Spread out on a baking sheet with parchment and roast in the oven until vegetables are tender and lightly caramelized. Remove potatoes and vegetables and set aside for plating. ASSEMBLY Remove scallops from fridge and with a clean, food-safe towel, pat the scallops dry. Preheat a non-stick frying pan on high heat with a vegetable or canola oil. Once pan is very hot, lightly season the scallops and place them in the pan one by one, be careful not to overload the pan as this will cause the temperature to drop and the scallops will not sear properly. (There should be a loud sizzling noise as you place the scallops in the pan.) Allow the scallops to cook but for just 45 seconds to one minute approximately, the scallops should be dark brown but soft to the touch. Turn the scallops and remove the pan from the heat, allow to cook for another 45 seconds then remove the scallops from the pan and let rest. To assemble the plate, take a soft brush and dip it into the blackcurrant gastrique then spread it across the bottom of the plate where you want the scallops to be placed. Once the scallops are placed, add the potatoes and vegetables in any order you prefer to the plate and serve.
WINTER 2019 www.pei-living.ca
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