At long last the cookbook is done, after many months of hard work and hard cooking, I’ve finally received my first official copy of the cookbook. So…BUY MY COOKBOOK…TODAY!
OK, that’s as far as my “marketing” tactics go.
In celebration of the release of my first cookbook, it’s time to do what I do best, COOK. So tonight, Scallops with Tomato Concasse Bourgeoisie. Here’s a freebie that you won’t find in my cookbook. It’s a quick and delicious recipe, that made John sad when he had none left in his bowl.
Put your aprons on, and get your saute pan out.
Sauteed Scallops with Tomato Bourgeoisie, and Fettucine – Serves 2
2 tablespoons olive oil
1/2 lb bay scallops
Kosher salt and freshly ground black pepper
2 small garlic cloves, minced
1/2 cup dry white wine
2 roma tomatoes, made into tomato concasse
1 cup low-sodium chicken stock
1 tablespoon unsalted butter, room temperature
4 leaves of basil, chiffonade
1/4 lb fettucine
To make the concasse, bring a small saucepan with 3 cups of water to a boil over high heat. Prepare an ice bath, set aside. Add the roma tomatoes, with the water boiling, and blanch until skin splits, about 1 minute. Remove tomatoes and place in ice bath, once cool enough to handle remove tomatoes from water, peel and discard skins, and remove seeds. Dice tomatoes and set aside concasse.
In a large saute pan, heat 1 tablespoon oil over high heat. Add scallops, and season with salt and pepper. Cook until lightly browned. Toss scallops, and cook for a minute more. Remove scallops from heat, and place pan back on heat. Add 1 tablespoon olive oil, and garlic. Cook until the garlic is fragrant and lightly browned, add wine and bring to a boil. Reduce heat to medium, so liquid is simmering. Add any liquid given off by scallops.
To prepare the fettucine, bring water, touch of olive oil and salt to a boil. Add fettucine, and cook al dente according to instructions, about 8 minutes. Meanwhile continue to make the sauce, and once the pasta is done, about the same time as the sauce is done, drain.
Stir and continue to simmer the mixture until thickened, add tomato concasse and any juice from tomatoes, cook until almost evaporated. Add the stock and bring to a boil, for about 5 minutes. Add butter, lemon juice and salt and pepper. Stir often until sauce is thickened, about 2 minutes.
Add scallops to the pan, swirl in pan to coat, add fettucine and basil, toss to coat. Taste and season with lemon juice, salt and pepper according to taste.
Divide pasta among 2 plates and top with scallops. Serve with preferred wine, I recommend Bloom – Pinot Gris.
The photos were taken with my new CoolpixP100, and I love it – I’m actually thinking I might be signed up for a photography class I may not need to take, since the camera does all the work!
Well ok, I still need to take the class, but doesn’t the camera do a fabulous job?!
Happy Cooking Friends!