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