Scallops Provencal with The Unorthodox Epicure

To me blogging is very personal, I give a little bit of myself with every post, some posts more than others.   Some days I share a story from my life, some days just a recipe.   But even on those quieter days, I’m still bringing you into my kitchen and sharing my cooking methods and secrets with you……after all that’s what friends do, don’t they ?  They share.

And today in celebration of Guest Post Friday  it’s my great pleasure to share my blog with my friend Adam The Unorthodox Epicure .   I first ran into Adam at our old stomping grounds Foodbuzz (RIP), and then we connected again on Google+.   Adam is truly a gifted Culinarian, unorthodoxed or not, and  I can promise you you’ll always find something to satisfy your tastes buds when you visit his blog!  It’s just one delicious dish after another, guaranteed to get your mouth watering and your stomach rumbling!   But that’s not all, you’ll  also get a taste of  Adam’s Unorthodoxed view on life, and that alone will keep you coming back for more.

So sit back, relax and enjoy as I give you……

 The Unorthodox Epicure

My own (embarrassing) culinary journey

I’ll never forget one of my first restaurant experiences after moving to New Jersey in the mid-90s. It was a swanky place on the Barnegat Bay with more fresh seafood — one of my favorite indulgences — on the menu than I could shake a stick at.

After much internal debate, I ended up going against my own grain and ordered a chicken dish. Perhaps my decision was based on the excellent menu description (I’m a sucker for things like that). But it was more likely because it was called Chicken Broccoli Raab.

Who was this Raab guy? And what made his chicken and broccoli dish so special that a fine restaurant would reserve prime space for it on their menu?

And then I learned.

“Ma’am?” I called to our server, after taking an unexpectedly bitter bite of the flimsy broccoli look-alike.

“Yes? May I help you?”

“I hope so,” I responded. “This broccoli is bad. I think it might have spoiled. It’s beginning to ferment.”

“Really? I’m so sorry,” she said. “We’ve been serving it all night and no one else has brought that to my attention.”

“I hate to send it back, but it’s the most bitter broccoli I’ve ever had,” I politely interjected. “I’m surprised no one has noticed.”

“Oh,” she said. “Well, Sir, it is Broccoli Raab.”

“I know,” I responded. “And it’s bitter.”

I realized two things that evening, with the first thud to my brain happening after I arrived back home and looked up Broccoli Raab — or Broccoli Rabe, as it’s occasionally spelled. (For those of you who don’t know, Broccoli Raab is only a marketing name. This bitter green looks sort of like broccoli, but is a member of the Turnip family. Broccoli, meanwhile, resides in the Cabbage family. Go figure.)

My second realization is that I should have gone with my gut … and ordered the much milder Scallops Provencal.

ScallopsProvencal

4.0 from 1 reviews

 
Prep time
Cook time
Total time
 
Ingredients
  • 1 lb – sea scallops (medium-sized, rinsed and patted dry)
  • ½ cup – all-purpose flour
  • 2 tbsp – extra virgin olive oil
  • 2 tbsp – butter
  • 2 – shallots, chopped
  • 2 – garlic cloves, minced
  • ⅓ cup – dry white wine (or Vermouth)
  • ¼ cup – flat-leaf parsley, chopped
  • 1 TB – freshly squeezed lemon juice
  • kosher salt and freshly ground black pepper
Instructions
  1. Heat olive oil in a large skillet or sauté pan over medium-high heat. Meanwhile, season scallops with salt and pepper, then dredge in flour. Use a sieve to shake off excess.
  2. Add dredged scallops to pan in a single layer. Cook for 2-3 minutes on one side, allowing the scallops to brown, then turn them and cook for another minute.
  3. Add butter to pan, then add shallots and garlic. Cook for another minute.
  4. Add parsley, white wine and lemon juice. Cook for another minute, or so. — Sauce should be somewhat thickened at this point, but if not, remove scallops with a slotted spoon (to avoid overcooking) and continue simmering sauce until reduced slightly, another 2-3 minutes.
  5. Adjust seasoning.
  6. Add scallops back to sauce. Toss to coat. Serve immediately.

 

What a delicious Guest Post!   Just imagine, a restaurant style dinner on your table in less than 30 minutes and at half the price.   Now before you forget  please take a few minutes and  head on over to The Unorthodox Epicure , and say hi to Adam.  Make sure to give yourself enough time to look around at all of his wonderful creations while your there, you’ll be glad you did and so will your family.

Thanks for stopping by today, and have a wonderful weekend!

Comments

  1. Thanks Adam for sharing this mouth-watering scallops dish…mmmm I am drooling just looking at how fresh they are and with your cooking expertise, I am sure they taste yummilious too ! Thanks for sharing with us the recipe in Chef Dennis’s kitchen :)

    Thanks Chef for the introduction of Adam to us. Have a great weekend to you both.

  2. Great to meet The Unorthodox Epicurean! I can tell I am going to enjoy your writing style and wit! :)

  3. How lovely!!!

  4. Smiling about the restaurant story and considering scallops for supper this weekend. Thanks for an entertaining guest post, Adam!

  5. This is an awesome guest post. I love the intro from you Chef, but I also love the bitter broccoli raab story from Adam. These scallops look and sound amazing as well. Def. a drool worthy dish :)

  6. I really enjoyed this post. The scallops look delicious!

  7. This looks really nice. I love scallop, and also prawns. Guess I can try this recipe with prawns too. Also I am thinking to add a little bit of fresh milk, it always have great flavor with seafood. :)

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  1. [...] originally shared the following recipe with readers of A Culinary Journey with Chef Dennis, one of my favorite go-to blogs for excellent recipes and culinary know-how. Yes, it includes [...]

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