Red Rooster's drunken scallops
Source of Recipe
Former Red Rooster chef Jeff Cooke of Providence, R.I.
List of Ingredients
20 to 30 (or 8 ounces) sea scallops (side muscle removed)
1 ounce sweet vermouth
1 pinch Tri-Mix (see recipe)
2 tablespoons Seafood Crumbs (see recipe)
2 tablespoons Garlic Butter (see recipe)
1 scallion, sliced thinly on biasRecipe
Preheat oven to 425 degrees.
Place scallops in an individual size baking dish.
Pour in vermouth.
Sprinkle pinch of Tri-Mix over scallops.
Place on top shelf of oven for about 5 minutes.
Scallops should be about half way done, just starting to turn the more solid white.
Spread Seafood Crumbs evenly over the top and replace in oven for 3 minutes.
Crumbs should be turning a nice golden brown.
Top with Garlic Butter and replace in oven for 1 minute.
The compound butter should just be starting to melt, leaving a nice creamy effect.
Top with scallions and serve.
TRI-MIX
Ingredients:
3 parts kosher salt
1 part table grind black pepper
1 part granulated garlic
Directions:
Add all ingredients and mix well.
SEAFOOD CRUMBS
Ingredients:
4 ounces Ritz Cracker crumbs, coarsely ground
Pinch chopped fresh parsley
Shake of paprika
Splash of sherry
Clarified butter
Directions:
Add dry ingredients together, then stir in sherry, then enough butter to desired moisture level.
GARLIC COMPOUND BUTTER
Ingredients:
1 stick butter, softened
2 cloves garlic, finely chopped
Juice of 1/2 lemon
Zest of 1/2 lemon
Pinch of freshly chopped parsley
Pinch of freshly chopped thyme
Directions:
Stir all ingredients into the softened butter.
|
|
member logon
