Bivalves. Pork blood. It's treyferiffic!
Apr. 21st, 2015 10:27 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Seared Scallops with Boudin Noir.
12 large sea scallops, 1/2" thick
3 Tbsp olive oil
1 Tbsp lemon juice
2 Tbsp vegetable oil
10 ounces boudin noir (aka blood sausage), cut into 12 1/2" thick slices (Bien sur - I used house-made.)
2 large handfuls arugula leaves (Arugula. Arugula. Aruuuuuuugula.)
salt and pepper
baguette, thinly sliced
Remove any hard connective tissue from the scallops. Pat dry but do not season them, as the salt would draw out moisture. Whisk the olive oil, lemon juice, salt, and pepper together and set aside.
Heat the vegetable oil in a large, heavy-bottomed skillet over high heat. Add the scallops and cook 1-2 minutes until caramelized on the bottom, then turn over and cook 1-2 minutes longer. (And turn off the smoke alarm while you're at it. Not that I'm speaking from experience here. Nope.) Don't overcook or they will become dry and lose their sweetness. Remove from the pan and keep on a warm plate. Add the boudin noir to the skillet and cook 1-2 minutes per side until slightly crusted. Season the scallops with salt and pepper.
Whisk the olive oil dressing again and toss with the arugula. Serve the arugula topped with the scallops and boudin noir, and with sliced baguette.
What worked: This is a classic pairing for a reason. It's really good. I especially liked the lemon juice vinaigrette with the scallops and arugula.
What didn't: This almost took longer to type than it did to prepare. The boudin fell apart somewhat, which I expected.
Will I make it again? By the time this goes up, I already will have - I made a half recipe for the two of us, and we have half the package of frozen scallops and half the package of boudin left. And I liked it.
12 large sea scallops, 1/2" thick
3 Tbsp olive oil
1 Tbsp lemon juice
2 Tbsp vegetable oil
10 ounces boudin noir (aka blood sausage), cut into 12 1/2" thick slices (Bien sur - I used house-made.)
2 large handfuls arugula leaves (Arugula. Arugula. Aruuuuuuugula.)
salt and pepper
baguette, thinly sliced
Remove any hard connective tissue from the scallops. Pat dry but do not season them, as the salt would draw out moisture. Whisk the olive oil, lemon juice, salt, and pepper together and set aside.
Heat the vegetable oil in a large, heavy-bottomed skillet over high heat. Add the scallops and cook 1-2 minutes until caramelized on the bottom, then turn over and cook 1-2 minutes longer. (And turn off the smoke alarm while you're at it. Not that I'm speaking from experience here. Nope.) Don't overcook or they will become dry and lose their sweetness. Remove from the pan and keep on a warm plate. Add the boudin noir to the skillet and cook 1-2 minutes per side until slightly crusted. Season the scallops with salt and pepper.
Whisk the olive oil dressing again and toss with the arugula. Serve the arugula topped with the scallops and boudin noir, and with sliced baguette.
What worked: This is a classic pairing for a reason. It's really good. I especially liked the lemon juice vinaigrette with the scallops and arugula.
What didn't: This almost took longer to type than it did to prepare. The boudin fell apart somewhat, which I expected.
Will I make it again? By the time this goes up, I already will have - I made a half recipe for the two of us, and we have half the package of frozen scallops and half the package of boudin left. And I liked it.
