Simple Seared Scallops w German Coleslaw

The fresher the scallop, the more I prefer the simple sear cooking. I picked up some very nice large sea scallops and, as Best Yet market was running a sale on red cabbage, I figured that I would keep things simple, and use up the bacon I had left over in the fridge. Now, I know, most people would reflexively wrap the scallops in the bacon and grill them up, but I would rather add the bacon to flavor the coleslaw and leave the freshness of the scallop alone.

Here’s what you’ll need:

For the scallops –

  • 1 to 1 1/4 pounds dry sea scallops, approximately 16
  • 2 teaspoons unsalted butter
  • 2 teaspoons olive oil
  • Kosher salt
  • Freshly ground black pepper

To prepare the scallop, remove the small side muscle, rinse with cold water, and pat dry thouroughly.

In a nice 12 inch non-stick sauté pan add the butter and oil. Turn the burner on high heat. Salt and pepper the scallops. Once the butter/oil begins to smoke, gently add the scallops. This ensures that the oil is indeed hot and the scallops will sear on the oil and not stick to the pan (if you’re not using a non-stick pan). Make sure they are not touching each other, or they will stick to each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center.

For the coleslaw –

  • 1 red cabbage
  • 2 tbsp butter
  • 3 rashers thick cut bacon, diced
  • 1 tsp brown sugar
  • 1 tbsp caraway seeds
  • ½ tsp salt
  • 1 medium onion, sliced
  • 2/3 cup beef stock
  • 1/3 cup duck walk red wine
  • ½ cup red wine vinegar
  • salt and black pepper

Remove outer leaves from cabbage. Cut into quarters, cut out white trunk. Slice cabbage into very thin shreds.

Set large heavy pan over medium-high heat. Melt butter and add the bacon and caraway seeds. Cook until the bacon starts to brown. Add sugar and onion, cook until softened and translucent. Add cabbage, stir to coat well with the fat then add the salt.

Next, add the beef stock and red wine. Cover and bring liquid to a boil, cook for 2-3 minutes, then remove from heat and add the vinegar, stir well, season to taste with salt and pepper.

Add the scallops and serve with a refreshing beverage…

As an option for you picnickers out there… You can let this refrigerate this slaw for a couple of hours and serve this cold, or room temperature.

Valentine’s Day 3 Days TO Go

Valentines, three days to go… yup just three more days awaiting. Are you going to be ready? I’m sure of it. Let’s try a glass of something smooth and silky, and a desert that’s smooth and silky too.

Here’s what you’ll need:

Drink:

  • 2 oz. Baileys Mint Chocolate Irish Cream
  • .5 oz. Smirnoff Vanilla Flavored Vodka

Shake with ice and strain into a martini glass, garnish with fresh mint

Desert:

  • 7 ounces bittersweet chocolate, chopped
  • 7 egg yolks, beaten
  • 2 tablespoons sugar
  • 1 pinch salt
  • 7 egg white
  • 1 1/4 cups heavy cream
  • 1 tablespoon kirschwasser ( a clear, German cherry brandy)

Place chocolate in a metal bowl over a pan of simmering water. Stir occasionally until mostly melted, then remove from heat, and stir until smooth. Set aside to cool slightly.

In a separate bowl, whip heavy cream to medium stiff peaks, but do not allow it to become grainy. Set aside.

In a separate bowl, whip egg whites with salt until soft peaks form. Sprinkle in the sugar, and continue whipping to medium stiff peaks. Fold in egg yolks and kirshwasser (optional, but I always like it).

Fold in the melted chocolate until completely incorporated, then fold in whipped cream until evenly blended. Spoon into dessert cups, and chill until firm, about 1 hour. You can serve this in a martini glass also.