We made the ugliest vegetable, celery root, last week in French Fridays with Dorie. This week we were suppose to make the ugliest fish: monkfish. Ever since I saw a picture of what this beast looks like I have been unable to eat it. I substituted scallops.
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| monkfish I made this dish midweek so I prepared the carrots in advance. I do not peel carrots, I find peeling them to be needlessly time consuming. The aesthetics are not worth the work to me. Instead of just bringing the carrot juice, rosemary, and butter to a boil and then adding the carrots. I sauteed the rosemary in the butter with salt and pepper for a while to infuse the butter with rosemary. Then I cooked the carrots in the butter until they started to brown a little with the hopes that they would absorb the butter and rosemary, so I could skip fishing out carrots from the broth before serving them in order to finish them in butter? This techinque worked very well. After the carrots started to soften, I added the carrot juice and brought it to a boil; cooking the carrots until tender.  I found the flavor of the finished carrots to be too sweet... too carroty. So I sautéed the bacon and added the bits to the carrots. The salty fattiness of the bacon off set the sweetness of the carrots; making them taste much better. I left the grease in the skillet. When I was ready to cook the scallops, which I dried very well, I added a little butter to the pan and heated it up. I have learned that scallops get a nice sear on them if you do not move them in the pan for about 4 minutes. The second side of the scallops I cook for about 2 to 3 minutes depending on how thick they are.  I prepared quinoa in a rice cooker with chicken broth and butter. When the scallops were done I scooped some quinoa into each plate, topping it with scallops and ladling the carrot bacon gravy over the fish. The quinoa tasted delicious soaked with the carrot sauce. My kids' only complaint was that carrots alone are too sweet. They would like some cauliflower mixed with them next time... can you believe it; my kids asked for more vegetables! |
Scallops with Double Carrots
by Diane Balch simplelivingeating.com adapted from Dorie Greenspan's, "Monkfish and Double Carrots" from Around my French Table serves: 4 Ingredients: For the carrots:2 tablespoons of unsalted butter 1 tablespoon of extra-virgin olive oil 1 tablespoon of rosemary minced 1 pound of carrots sliced into 1/2 inch coins 1 cup of carrot juice (jarred is fine) Bacon bits of 4 strips salt and pepper
For the scallops: The fat from cooking the bacon 1/2 of tablespoon of butter 16 ounces of scallops (thawed frozen is fine)
Directions: 1) In a medium size sauce pan heat the butter and oil for the carrots. Add the rosemary, salt and pepper. Let infuse for a minute.
2) Saute the carrots in the butter/oil until lightly brown.
3) Add carrot juice and bring to a boil. Simmer for 5 to 10 minutes depending on how soft you like your carrots.
4) While carrots are simmering, in a large non-stick frying pan on medium high heat cook the bacon. I chop it into pieces before I cook it.
5) Add bacon bits to carrots and let sit until scallops are cooked.
6) O n medium high, heat up the bacon fat and add 1/2 tablespoon of butter to it. When the pan is good and hot and the well dried scallops with a sprinkle of salt on them to the pan. Do not move them for 4 minutes. Flip and cook on second side for 2 to 4 minutes depending on thickness. If the scallops start to separate they are very done, get them off of the heat.
7) Serve scallops over potatoes, rice, or quinoa. Ladel carrots and broth over the scallops.
Click here for Dorie's Monkfish and Double Carrots recipe.
Note: As a member of French Friday's with Dorie I am not allowed to print the recipe. I invite you to take a look at this wonderful cookbook "Around My French Table" if you are interested in this or any other recipe I review.
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| Click here to see how the other Dorista's did. |
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source : www.simplelivingeating.com , www.trendsfitness.blogspot.com , www.missionspot.blogspot.com , www.youareyoungdarling.blogspot.com
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