The Trattoria Project and Spectaculars: Sunday Night Happy







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Monday, November 3, 2008

Sunday Night Happy

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Seared Sea Scallops with Quail Eggs and Caper-Oregano Vinaigrette
on a bed of Corn and Brussel Succotash drizzled with Black Truffle Oil

If you're not on a tight budget, I'd say get bigger scallops! Because I will admit shamelessly now that I bought 3 medium sized ones and sliced them into half and they were not nearly as enjoyable as I thought they might be. To hell with the economic downturn! Not because uncle dee lost his stocks but because the food prices strangely went up again. So if anyone knows of a place for me to get inexpensive, wide-ranging and fresh produce in this tiny little island of ours, contact me with the details because I will be eternally f******* grateful and might even send you a tub of demi-glace that I'm about to make again.

Now that I have roughly avoided my cheapskate personality from being perceived, let us move on to the dish itself.

In all honesty, this is not an original creation. The root recipe came from the really expensive Gordon Ramsay Three Star cookbook. I had wanted to try this for the longest time, but the largest of excuses and procrastinations has always got the better of me. Till one f****** fine day, when I chanced upon a read at Zen Chef's blog, I had a boner.
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I mean look at those scallops - so nice, so round, caramelized with that sexy little quail egg oh my god this is insane. Some call it food porn, I call it a boner.

A frantic, mind-drilling week awaits. Tonight I rest and not think of tomorrow. For tomorrow will be tomorrow itself. On the unusually calm night that is now, I converted the fantasy that gave me the boner into reality. And GOD it was good.

Adapted from a Gordon Ramsay recipe
serves 4

Scallops
4 Large Fresh Sea Scallops, halved
1 tbsp Curry Powder
8 Quail Eggs
zest of 1 Lemon
knob of Butter
Sea Salt
Black Pepper
EVOO

Succotash
1 large knob of fresh Corn, kernels sliced off the cob
1 tbsp chopped Prosciutto di Parma or Pancetta
300g Brussel Sprouts, roots removed, julienned
1/2 cup Dry Vermouth or Sherry
1 knob of Butter
2 tsp of Cream
2 cloves of Garlic, chopped
tonnes of Black Pepper
Sea Salt
EVOO

Caper-Oregano Vinaigrette
2 tbsp Capers, rinsed and dried
1 handful fresh Oregano, chopped
2 tsp Dijon Mustard
1 med Shallot, chopped
1 tbsp Champagne or White Wine Vinegar
1 tbsp Lemon Juice
Sea Salt
Black Pepper
1/2 cup of EVOO

Garnish:

Black Truffle Oil

Scallops
-Subtly dust scallops with curry powder, salt and pepper.
-Lightly coat with zest.
-Get a pan searing hot, add butter.
-Sear scallops 30 secs a side, add a touch of EVOO to stop it from burning then further sear it for 15 secs.
-Remove immediately and let it rest on a wire rack.
Using a paring knife, tap on the tip of the quail's egg to crack. (unless u have tiny and sharp fingernails) Cook eggs on the same pan for 20secs, remove and set aside.

Succotash
-Get a pan searing hot, add butter, garlic and prosciutto.
-When garlic starts to turn golden brown, add in corn and brussels. Toss. Saute for 2 mins.
-Add vermouth. Reduce. Season lightly with salt but lots of black pepper. Add a touch of EVOO if it looks like its starting to burn.
-Saute until brussels are tender, turn off heat.
-Stir in cream and set aside.

Vinaigrette
-Blitz everything in a blender for 1 min.
-To serve, spoon succotash on a plate, top with scallops then egg, then a dot of vinaigrette and drizzle with black truffle oil.

16 comments:

Zen Chef said...

hahaha.. well sorry for the boner, dude! Not intentional!

Yes, this is the Gordon Ramsay recipe although he did cut the scallops in half too in the 3 stars cookbook. Does the economic downturn hit him too? haha. He also does a truffle mayo he drizzles over the top.

I must say i think i prefer your version than Ramsay's. Bigger, brighter flavors. Nicely done!

Uncle Dee said...

gordon slices it half too? thats totally unbelievable!

my version is the version gordon would make too if he watches godfather everyday. but in all honesty *i still think his was better..*

thank god you decided to try it. otherwise i might have taken a few more years to attempt this.

Kimmie said...

There you are!! I love this blog!

Chocolate Shavings said...

Well if that's not a flavor-packed dish I don't know what is! It sounds delicious.

Stacey Snacks said...

I am a big fan of Zenchef but not so much Gordon R.
Your dish looks gorgeous, and I am laughing about the boner!
Job well done! I love those quail eggs.
Stacey Snacks

Dr Zibbs said...

This looks great! I found your blog through Kimmie's blog.

天然パーマンTENNEN PARMAN [from Japan] said...

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Hillary said...

That dish looks very beautiful. The combination of ingredients is probably amazing, but unfortunately sound extremely expensive in this economy.

Uncle Dee said...

well its okay for me because im the type of sucker who'd cut down on other expenses to buy nice produce hehe

Alison said...

Oh.... YUM! Scallops are my absolute fav seafood!

Mat Isaac said...

great recipe! i gave your site a thumbs up on SU so i can visit it again when im ready to try your recipe's out

cute girl said...

Ohh..it make me hungry..
Let me taste first..Thanks for sharing..
cheers,
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Kimmie said...

Get crackin, Dee!!

Anders W. Ellingsen said...

It looks very good.

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Uncle Dee said...

what the f...

Mingming said...

wa... nice food..
thanks for sharing..














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