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September 14 2010

Grilled Deep Sea Scallops

This month's recipe is a scallop dish and one that you can make at home with potatoes, fresh or frozen sweet peas, bacon or ham and mushrooms. I chose this recipe while just looking through my walk in coolers with extras and good product with nothing to do with. It was an instant hit to our guests and I hope you will like it just the same.
This month's recipe is a scallop dish and one that you can make at home with potatoes, fresh or frozen sweet peas, bacon or ham and mushrooms. I chose this recipe while just looking through my walk in coolers with extras and good product with nothing to do with. It was an instant hit to our guests and I hope you will like it just the same.

Grilled Deep Sea Scallops with Sweet Pea puree, wild mushroom ragout and Apple wood
 Bacon

SERVES 4

4 - 8 OUNCE portion's of dry deep sea scallop's salt and pepper to taste
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1 large sauté pan

For the pea puree:
1 table. slivered raw garlic
1 /4 cup canola oil
1 whole large potato diced
2 cup's chicken stock
1 pinch white pepper ground
1 cup heavy whipping cream
1 1/2 cup's frozen sweet peas
2 tables. Italian leaf parsley
sea salt to taste
Put oil and garlic in a small sauce pot with garlic. Sauté until golden brown. Add chicken stock, potatoes, pepper. Bring to a boil and cook until potatoes are tender.Pull off stove and cool slightly. In a 2 quart blender pour in mixture place lid on and turn on low being careful that hot mixture doesn't blow off lid. Add heavy cream and blend until smooth. Add peas and parsley and blend until creamy. Additional cream may be needed. Add salt and pepper if needed. Set aside warm.


For the mushroom ragout:
2 Tbl spoon. evoo
1/2 Tbl. chopped garlic
2 Tbl. minced shallots
1/2 lb. sliced shiitake mushrooms
1/2 lb. sliced oyster mushrooms
1/2 lb. sliced portobello mushrooms
1/2 cup demi glace or brown sauce
A pinch of chopped tarragon
A pinch of chopped parsley
In a sautee pan sweat the garlic and shallot's in the oil. Add all mushrooms and slow cook until most water has evaporated and mushrooms caramelize slightly. Add demi glace, herbs and salt and pepper. The mushroom mixture should be thick and able to hold a form using a spoon.
 
The scallop's should be lightly sautéed in the pan with the oil to just caramelize and to about medium rare. Season with salt and pepper.
On a round plate, pour the pea puree on the center and arrange scallops around. Spoon the ragout in the middle and garnish with crispy bacon, tarragon and parsley.