Scallops from The Liberty Hound

BUFFALO, NY (CW23) - Seared Scallops

Ingredients:

10 scallops
4 Tbl white wine
1 tsp lemon juice
1 tsp heavy cream
3 Tbl butter
1 tsp fresh parsley, chopped fine

Directions:

Season scallops with salt. In a very hot skillet, sear the scallops 1 - 1 1/2 min.
Flip.
Deglaze the pan with the wine.
Remove scallops and set aside.
Add lemon juice to the pan.
Stir.
Add cream, and cook on medium until liquid is reduced by half.
Whisk in the butter and parsley.
Serve with the seared scallops.

Corn Maque Choux

Ingredients:

1 tsp garlic, finely chopped
4 cups corn, cut off the cob
1/2 cup red bell pepper, small diced
1/2 cup yellow bell pepper, small diced
1/2 cup poblano pepper, small diced
1 small jalapeno, small diced
1 cup white onion, small diced
1 cup celery, small diced
2 cups slab bacon, cut into small cubes
1 pt heavy cream
1 tsp blackening spice

Directions:

In a large skillet, render the bacon, cooking until it is crispy.
Remove from pan, set aside.
On medium heat, saute all of the peppers, corn, garlic, onion, and celery.
Cook until soft.
Add heavy cream and blackening spice.
Toss in the cooked bacon.
Stir well.
Reduce heat to low, cook until the liquid is reduced and the mixture is thickened.
Season with salt.
Serve hot.

Liberty Hound
1 Naval Park Cove
Buffalo, NY
(716) 845-9173