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For 4 servings

4 sheets of « Brick », each sheet cut into 4 parts
12 large scallops, washed and patted dry with a paper towel�
3 tablespoons butter
3 leeks, white parts diced and green parts discarded �
fleur de sel
freshly cracked pepper
1/8 cup crème fraîche
1 tablespoon melted butter

1.  Heat a heavy skillet over high heat, swirl in 1 tablespoon of butter, when melted sear the scallops in the pan for one minute on each side. Do not crowd the pan. The scallop should have a nice brown crust on both sides but still be raw in the middle, it will finish cooking in the oven. Set aside.
2.  In the same pan swirl in another 2 tablespoons of butter and sauté the leeks over medium heat until they are a little brown around the edges. Add the cream and cook until combined and slightly thickened. Put aside in a shallow bowl to slightly cool.
3.  Heat the oven to 375°.�
4.  Line a baking sheet with wax paper or a Silpat mat.
5.  Brush a quarter of brick with the melted butter, place 1 scallop in the middle and then a tablespoon of the leek mixture on top. Fold the edges of the brick around the scallop and leek mixture. Butter the folded side and place that side down on the baking sheet. Continue with the rest of the ingredients.
6.  Bake until golden, around 8 minutes (check after 5). 

Bon Appétit!

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Serves 6 to 8

3 pounds assorted fish or seafood cut into 2-inch chunks – shrimp, sand dabs, scallops
6 tablespoons olive oil
6 garlic cloves, chopped
1 fennel bulb, chopped
1 onion, chopped
1 bouquet garni – 2 sprigs fresh thyme, a small bunch of parsley and a bay leaf tied with a string
1-2 inch strip of orange zest
2 medium leeks, white parts only, finely chopped
8 ripe tomatoes, chopped
2 cups canned plum tomatoes
8 cups fish stock, or water mixed with clam juice or chicken broth
½ teaspoon saffron threads, soaked in 1 tablespoon water
1 cup white wine
1 cup parsley, chopped
salt and pepper
                      �
1. Heat the olive oil in heavy large pot over medium heat.
2. Add onion, garlic, fennel, leeks, orange zest and bouquet garni. Cook, stirring occasionally, for about 10 minutes. Add salt and pepper to taste.
3. Add the tomatoes, white wine, fish stock and saffron and simmer until slightly thickened, about 30 minutes.
4. Add seafood and simmer about 3 minutes.  Remove the orange zest and bouquet garni.  Taste, adjust seasoning, add chopped parsley and serve with a mixed green salad and French baguette.  

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From the demo: Spring Fine Dining
Courtesy of Chef Vincent Cachot

Serves 4

Main Ingredients:
12 each – U10 Diver Scallops
12 each – White Asparagus, peeled, blanched
1 recipe – Chorizo Ratatouille (See Below)
1 recipe – Roasted Hazelnut Vinaigrette (See Below)
 
Chorizo Ratatouille:
½ each – Red Onion, small dice
1 tsp – Garlic, chopped
½ each – Yellow Squash, small dice
½ each – Zucchini, small dice
¼ each – Carrot, small dice
6 each – Mushroom heads, dice
½ each – Eggplant, small dice
3 oz. – Spanish Dry Chorizo, small dice
4 each – Basil Leaves, chopped
To taste – Salt and Pepper

Preparation: Add 1 tablespoon of extra virgin olive oil to a hot sauté pan. Over medium heat, first add the onion and cook until translucent. Add garlic and chorizo and sauté for 2 minutes. Add yellow squash, zucchini and eggplant to the pan and cook for 3-5 minutes or until vegetables are tender. Adjust seasoning with salt and pepper. Remove pan from heat and stir in basil. Keep warm and reserve for plating.

Roasted Hazelnut Vinaigrette:
¼ cup – Champagne Vinegar
¾ cup – Extra Virgin Olive Oil
2 oz. – Hazelnuts, toasted, rough chopped
2 each – White Asparagus, peeled, blanched, small dice
1 each – Tomato, seeded, small dice
4 each – Basil Leaves, chiffonade
To taste – Salt and Pepper

Preparation: In a mixing bowl, add vinegar. Slowly whisk in olive oil until all is incorporated. Add remaining ingredients and adjust seasoning with salt and pepper.

To finish the dish:
In a large sauté pan over high heat, add a little olive oil. Season scallops with salt and pepper then add to hot sauté pan. Cook over high heat until scallops are caramelized and golden brown. Flip over and cook a remaining 1-2 minutes or until medium rare. Once the scallops are turned over, add the 12 spears of white asparagus to the pan to warm up. Remove scallops from pan and transfer to paper towels to drain excess moisture. Plate the dish.

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Serves 4

Ingredients:

6 Oz Green Lentils
1 Oz Carrots Brunoise
1 Oz Onion Chopped
1 Oz Bacon Brunoise
0.25 Oz Garlic Chopped
0.5 Floz Clarified Butter
1 Floz White Wine
10 Floz Chicken Stock
1 Sachet (Thyme and Bay leaf)
4 Scallops U10 Dry
0.5 Floz Virgin Olive Oil
1.5 floz + 2 floz Manufacturing Cream
¼ Vanilla Bean
Salt and pepper to taste

Preparation:

1. Soak lentils in cold water for 2 hours then strain.
2. Cut carrots, onions and bacon in brunoise.
3. Prepare sachet.
4. Sautee Bacon first with a clarified butter. Add carrots and onions when bacon starts to color.
5. Add lentils, deglaze with white wine and reduce by ½.
6. Add chicken stock and simmer for 20 minutes.
7. Add cream and simmer for another 10 minutes.
8. When soup is ready, keep half in a container and blend the other half.
9. Strain into a fine chinois then add in the other half.
10. Pan sear scallop in a non stick pan with olive oil for 2 minutes each.
11. Dress in the middle of the plate and pour the soup around.
12. Add Vanilla whip cream around the scallop and garnish with fresh chervil.

Ready to serve.

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• 1 lb scallops
• 1 tbsp butter
• 1 tbsp All Spice Cafe Caribbean Spice Sauce

Saute scallops in the butter and Caribbean Spice Sauce.

Pour scallops into dish and use additional sauce to drizzle over the scallops.

For more info on All Spice Cafe Sauces, click here!

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