Melinda Lee - Clear Channel, Los Angeles
This is one of my absolute favorite bistro-style dishes. Daniel Boulud, its
author, is one of the most acclaimed French chefs cooking in America today.
He now has his own restaurants in New York City (beginning with the renowned
Restaurant Daniel) and was, before starting his own restaurants, executive chef
at Le Cirque – that, after having worked in the kitchens of George Blanc
and Roger Verge, among others, in France. His recipes are often too time consuming
for the home chef of only reasonable ambition – but this one is simple,
and the marriage of flavors is sensational!
Substitute shrimp for the scallops, if desired (but don’t, if you love
scallops – they’re perfect here), make the onion confit ahead (even
the potatoes can be made a bit ahead) – and you have an elegant-but-casual
meal for entertaining or enjoying at home on a cool evening. I have taken to
presenting this in a sort of “stacked” form, by layering the onions
and potatoes in one of those metal rings – then topping with scallops,
removing the ring, and drizzling over the sauce. But a simpler presentation
tastes JUST the same! I hope you love this as much as I do….
SERVES 4
1 pound, baking potatoes – peeled, cut in 1-inch dice
2 teaspoons, salt
1/4 cup, unsalted butter – room temperature
1/2 cup, heavy cream – warmed
salt and fresh ground pepper
pinch, freshly grated nutmeg
2 cups, red onions – peeled and thinly sliced
3 tablespoons, aged balsamic vinegar
16 jumbo sea scallops – cleaned and patted dry
1/4 cup, flour (Wondra works very well)
1/4 cup, chicken stock or broth
4 sprigs, Italian parsley (leaves only) - coarsely chopped
Prepare the mashed potatoes: In a pot filled with 2 quarts of water,
place the diced potatoes and the 2 teaspoons of salt. Bring to a boil, and cook
about 20 minutes or until potatoes are very tender. Drain and mash the potatoes
(or push through a sieve or food mill) in the top of a double boiler –
over, but not in, hot water. Beat in 2 tablespoons of the butter and the warm
cream, stirring until smooth. Add salt, pepper and nutmeg. To hold the mashed
potatoes until serving time (no more than 2 hours): place the double boiler
over very low heat. Cover with plastic wrap to prevent drying.
Prepare the onion confit: In a skillet, melt 1 tablespoon of the butter
over medium low heat. Add the onions, salt and pepper and cook until onions
are very soft. Add 2 tablespoons of the balsamic vinegar and continue cooking
until the onions caramelize – about 10-15 minutes. When onions are browned,
remove pan from heat and set aside.
Prepare the scallops: Preheat a large, non-stick pan over medium heat.
Salt and pepper each scallop and dredge each in flour, shaking off any excess.
Add 1/2 tablespoon of the butter to the hot pan. When butter has melted, add
the scallops to the pan and sauté them for 2 minutes on each side. Sprinkle
over the remaining 1 tablespoon of balsamic vinegar, add the chicken stock,
toss well, and cook for 2 minutes more. Remove the scallops from the pan. Reduce
the sauce (by boiling it) by half, then stir in the remaining 1/2 tablespoon
of butter. Taste for seasoning, then sprinkle with half of the chopped parsley.
Compose and present the dish: Spread the onion confit on the bottom
of a warmed shallow dish or plate. Spoon the mashed potatoes over the onions,
and place the scallops on top. Spoon over the sauce. Sprinkle with the remaining
chopped parsley.
