Monday, November 24, 2014

Scallops Bienville

Oysters Bienville is a classic New Orleans dish that originated at the reknowned restaurant Arnaud's. I recently made a batch of the sauce for the Oysters Bienville recipe in Emeril Lagasse's cookbook Delmonico and had some leftover sauce since there was more than enough for the dozen oysters I had on hand, so decided to top the rest of it on sea scallops and make a gratin. It was delicious! How can you go wrong with a creamy sauce that's made from minced bacon, onion, scallions, parsley, garlic, mushrooms, white wine, chopped shrimp, a touch of cayenne and lemon juice, grated parmesan, and milk thickened with roux and egg yolks? Wow, that was a mouthful! In fact, I think this sauce would work extremely well with any number of seafoods, including sautéed prawns, lobster, fish, clams, etc., etc...must, must experiment!

1 recipe of Bienville sauce
2-3 lbs. sea scallops
3 tbsp. vegetable oil

Steamed white rice

1. Make the Bienville sauce recipe and let cool. If not using right away, cover with plastic wrap and refrigerate for up to 3 days.

2. Rinse the scallops and blot very well with paper towels to remove as much of the moisture as possible.

3. Preheat the oven to 450F.

4. If the sauce has been previously refrigerated, take out of the frig and let sit for 30 minutes or so or until back to room temperature.

5. Add the oil to a large saute pan and heat over medium heat. Add the scallops (in 2 batches if needed so as not to overcrowd the pan). Saute for 1 minute on each side, until lightly browned and partially cooked. Do not cook fully through since the scallops will continue cooking in the oven with the sauce.

6. Divide the scallops evenly in individual serving size gratin or baking dishes. Top each generously with the sauce.

7. Place the gratin dishes on a baking sheet and cook for about 20 minutes or until the top starts to brown and the sauce is bubbling.

8. Serve with white rice and lemon wedges on the side.

Rinse and blot scallops with paper towels until well dried.  

Saute the scallops over medium heat, about 1 minute per side, until lightly browned. Do not cook through.  

Evenly divide the scallops between 4 small gratin or casserole dishes (large enough for one individual serving). Top each with a generous amount of the sauce. Place the gratin dishes on a baking sheet and bake in a 400F oven for 20 minutes or until lightly browned and bubbly.  

Serve with steamed white rice and garnish with lemon on the side. 

No comments:

Post a Comment