September 3, 2019Target Healthy Eating
1/4 cup extra virgin olive oil (optional)
3 anchovy fillets ground to a paste, in mortar & pestle with 3 garlic cloves.
10 more fresh garlic cloves, thinly sliced
2 pounds fresh sea scallops, drained. Pat dry with paper towel
4 large shallots, chopped well
1 stick of unsalted butter, divided in half
1 or 2 pinches chili flakes (to your taste)
1/4 cup chickpea flour
1 1/2 cups clam juice
1 cup heavy cream
1 teaspoon curry powder
2 pinches black pepper (to your taste)
1 pound cremini or white button mushrooms, wiped clean, save stems for something else, Thinly slice the mushroom caps.
1/4 to 1/2 cup Cognac
1 1/2 cups Panko flakes (in one experiment, I mixed some lemon zest with the Panko flakes). I think this recipe is better without the zest.
1/4 cup fresh parsley, chopped very well
1/2 pound Gruyere, freshly grated
Handful of chives, chopped well for garnish
1. Preheat the oven to 350 to 400oF, depending on your oven.
2. Put 4 or 6 real scallop shells (slightly oiled) on a baking sheet or 2 baking sheets, depending on size of shells and baking sheet.
3. Do all your grinding, cutting, chopping, slicing, grating, now.
Now, researchers say they are ready to add a sixth taste ? named is, oleogustus. Announced in the journal Chemical Senses. Oleogustus is Latin for "a taste for fat." ©Joyce Hays, Target Health Inc.
4. In a skillet, melt 1/2 the stick of butter over medium heat. Next, add chickpea flour, stir or whisk while cooking for about 2 minutes. Next, add clam juice and continue to stir until you get a nice smooth texture.
5. Now, add the heavy cream, curry powder, chili flakes, black pepper. Raise the heat a bit and bring to a boil. Then lower flame, and allow to simmer for about 10 minutes. Give a stir every few minutes or so. Use a timer, and after 10 minutes, set aside.
6. In a larger skillet, melt the remaining half stick of butter over a medium flame. Add the sliced garlic, anchovy/garlic paste, chopped shallots and saut? for 3 minutes. Add the sliced mushroom caps to the shallots, and while stirring, cook for 10 minutes.
7. Finally, add the Cognac and cook for 1 to 2 minutes. Set aside.
8. In a medium mixing bowl, add the Panko, gruyere, chopped parsley, and (optional) extra virgin olive oil in a medium bowl. In this final recipe, I didn't use the extra virgin olive oil.) Combine well and set aside. Be sure to save some of the grated gruyere to sprinkle over the top of the scallops, before baking.
9. Now add the garlic, shallots and mushroom caps to the cream sauce and mix well.
10. Divide the mushroom cream mixture among the shells. Don't overload the shells. You don't want them to look messy for serving.
11. Add the scallops on top of the cream sauce. If using shells or individual gratin dishes, add 3 big scallops to each. If you only have a few scallops left, and there's room on a shell without overloading, then cut up the remaining scallops and divide them amongst the shells or gratin dishes.
12. Sprinkle the Panko mixture over the tops of the scallops. Bake for 20 minutes, until the scallops become a pale golden color, as you see in the photos. The mushroom sauce should look brown to medium brown. When I take the shells out of the oven, they smell so good and are bubbling. Serve them nice and hot. Not nearly as tasty when cold.
From Our Table to Yours
Have a Great Week Everyone!