BY: Carol Green

July 30, 2020

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Rosemary Scallops with Popcorn Beurre Blanc

The fresh salty air, crashing waves and sand under my feet… ahhh the coast!

I got to have a dose of ‘Vitamin Sea’ this past week, visiting the quaint seaside town of Carolina Beach with my dear friend Stephanie.

The part I like even more than being on the beach, is scouting around the local markets, and boy, did she know just the places! We visited the local farmers market and a seafood market which seems to be a bit of an inside secret, with the freshest shrimp and scallops.

Carol and Stephanie at the Seafood Market in Carolina Beach

With inspiration from large sprigs of rosemary I brought from my garden, and a popcorn infused vodka Stephanie made, I created his gorgeous dish, Rosemary Skewered Scallops with Popcorn Beurre Blanc over Cauliflower Mash with Roasted Asparagus.

It’s a very special dish, and really quite do-able! A Beurre Blanc sauce is a classic master sauce, and only sounds difficult. Come on, give it a shot… you will love it!

Enjoy!

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Rosemary Skewered Scallops with Popcorn Beurre Blanc over Cauliflower Mash with Roasted Asparagus

  • Author: Carol Green
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Ingredients

Rosemary Skewered Scallops with Popcorn Beurre Blanc over Cauliflower Mash with Roasted Asparagus

Serves 4

12 large Sea Scallops, around 1 to 1 1/2 Lbs.

4 large sprigs Rosemary

1 teaspoon Savory Spice Store Hidden Cove Lemon Seasoning

1/2 teaspoon Sea Salt

Ghee, for cooking

Cauliflower Mash

1 head Cauliflower

2 tablespoons Butter

Sea Salt, to taste

Roasted Asparagus

1 bunch Asparagus, ends trimmed

1 teaspoon Savory Spice Store Hidden Cove Lemon Seasoning

1 Tablespoon Ghee

Popcorn Beurre Blanc

1 small Shallot, finely minced

1/2 cup White Wine

2 Tablespoons Popcorn Infused Vodka

2 sticks cold Butter, cut into small cubes

1 teaspoon fresh Lemon Juice

Sea Salt, to taste

Instructions

Prepare the scallops;

  • strip the rosemary leaves from the sprigs, leaving the top 3 inches intact.
  • Finely mince 1 tablespoon of the rosemary
  • Thread the scallops on the skewer, three per person
  • Sprinkle with the seasonings and chopped rosemary, set aside.

Cauliflower Mash;

  • Cut the cauliflower into large chunks, discarding the leaves and the hard outer core.
  • Place in a steamer, and steam until soft, around 10 minutes.
  • Using a blender or food processor, blend along with the butter until smooth, ad a little more butter if needed.
  • Season to taste, keep warm.

 

Roasted Asparagus;

  • Preheat the oven to 450F
  • Place the asparagus in a roasting pan, brush with the ghee and sprinkle with seasoning
  • Roast until tender, turning once or twice, about 10 minutes.

Beurre Blanc;

  • In a small saucepan, sauté the shallots in one cube of butter until softened, but not browned.
  • Add the wine and popcorn vodka, allow to reduce down to a syrupy consistency.
  • Begin adding the butter, whisking constantly, one cube at a time, keeping the heat medium low.
  • The sauce should be emulsified immediately and hold up as you whisk in the butter.
  • Finish with the lemon juice and season to taste, keep warm
  • Optional, strain out the shallots if you want a very smooth sauce

 

Cook the Scallops;

  • Heat a large flat skillet over high heat, add a knob of ghee and immediately add the scallop skewers.
  • Cook, turning once or twice, until caramelized yet still soft and creamy inside, around 8 minutes total.
  • Plate the mash, layer the asparagus and scallop skewer, drizzle with the beurre blanc.
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