Recipe and Procedure for Blistered Shishito Romesco Sauce
Yield 2 1/2 cups
Ingredient
Qty.
Shishito Peppers, stemmed
12 ea
Flat leaf parsley, leaves only
1 cup
Marcona almonds
1/2 cup
Bread crumbs
2 T
Lemon zest
1/2 t
Lemon juice
1 T
Olive oil
1/2 cup
Sea salt and pepper
To taste
1. Blister the shishitos in a sauté pan over high heat, turning, until lightly charred, 2 minutes.
2. Transfer peppers to a food processor and let cool slightly. Add the parsley, almonds, bread crumbs, lemon zest and juice and pulse until coarsely minced. With the machine on, add the remaining 1/2 cup of oil. Season with salt and pepper.
Recipe and Procedure for Piquillo Chimichurri Sauce
Ingredient
Qty.
Vegetable oil
1/2 cup
Extra virgin olive oil
1/2 cup
White wine vinegar
2 T (1 oz)
Italian Flat Leaf Parsley, stemmed
1/2 cup
Cilantro, stemmed
1/2 cup
Piquillo peppers (jarred)
8 ea
Garlic cloves, peeled, coarsely chopped
4 ea
Shallot, peeled, stemmed
1 small
Lime juice, freshly squeezed
1 T
Crushed red pepper flakes
2 t
Kosher salt and freshly cracked pepper
to taste
Yield 2 1/4 cups
1. In a blender, place the oils with the vinegar, parsley, cilantro, garlic, shallot, lime juice and crushed red pepper. Puree coarsely until combined. Add piquillo peppers and pulse until coarse and combined. Season the chimichurri with salt and pepper and let stand for at least 20 minutes.
Recipe and Procedure for Pan Seared Sea Scallops
Ingredient
Qty.
Sea Scallops, U-10, muscle removed, patted dry
8 ea
Oregano, fresh, minced
2 sprigs
Italian flat leaf parsley, minced
1 T
Yield 4 appetizer servings of two scallops each OR 8 First Course (Tapas) Single Scallop
1. Heat a large well-seasoned sauté pan over medium high heat. When hot, season dried scallops lightly with a little sea salt. Add the scallops, in a single layer, not crowding them in the pan. Sear on one side for 2 minutes without moving and scallop is golden brown; turn and sear for 2 minutes more. Carry over cooking will occur, so remove scallops from heat immediately.
2. To serve as a first course: Place 1 scallop on each small serving plate and dollop with choice of sauce. Serve immediately.
Laura Briscoe
Executive Chef, Owner
Celebrated Cuisine, Inc.
Laura's Gourmet, LLC
480-460-2102 (o)
602-370-0731 (m)
Spirit of Enterprise 2013 Award Finalist
www.celebratedcuisine.com
www.laurasgourmet.com
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