Dining In: Local Restaurant Recipes

Dining In: Local Restaurant Recipes

Dining out is enjoyable, but wouldn't you like to make restaurant quality meals at home? Better yet, why not make the exact dishes you have enjoyed at your favorite local restaurants. Moffly Media looked to the area chefs and restaurateurs for recipes to their most popular dishes and they were happy to oblige. We have collected them all in our virtual recipe box and organized them by contributor and category. Bon appetit!

 

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Maine Diver Scallops



Contributed by: Market
Cusine: Seafood
# of Servings: 4
Ingredients:
  • 12 Diver sea scallops, muscle removed
  • Salt and freshly ground black pepper to taste
  • 3 tablespoons extra virgin olive oil
  • 1 head cauliflower, roughly chopped, reserving 1/3 of the florets
  • 1 sprig thyme
  • 1 pound baby spinach
  • 2 tablespoons half and half, warmed
  • 1 tablespoon butter

Black Truffle Vinaigrette

  • 1 shallot, diced
  • 1/4 cup champagne vinegar
  • 1/2 teaspoon Dijon mustard
  • salt and pepper to taste
  • 1/2 cup extra virgin olive oil
  • 1/2 cup grapeseed oil
  • 2 black truffles, chopped
Preparation:
  1. Dry the scallops thoroughly with a paper towel, then season on both sides with salt and pepper. Set aside.
  2. Heat 2 tablespoons of oil in a large skillet over medium heat.
  3. Add the reserved cauliflower florets and cook until scallops begin to soften, about 5 minutes.
  4. Season with salt and pepper, add the thyme and continue to cook, stirring frequently until cauliflower is golden brown and soft. Set aside.
  5. Bring a large pot of salted water to a boil.
  6. Add the remaining stems and florets of cauliflower to the pot and boil until just cooked through, a few minutes at most.
  7. Plunge into ice water to arrest the cooking.
  8. Drain the cauliflower as soon as it has cooled.
    Repeat these steps to blanch the spinach.
  9. Place the cooled cauliflower and the half and half in a blender and purée until smooth and thick.
  10. Add water to thin out if needed.
  11. Strain the purée through a fine sieve.
  12. Squeeze out excess water from spinach, then chop and add to the cauliflower purée.
    Heat the remaining tablespoon of oil in a large well-seasoned skillet over medium-high heat until the oil sizzles but doesn’t smoke.
  13. Add the scallops and sauté until they begin to brown, about 2 minutes, then turn them and add 1 tablespoon of butter.
  14. Cook the scallops, basting them with the butter, until they are opaque and beginning to firm, about 1 minute more.
  15. Add the cauliflower florets and heat for a few seconds until warmed through.
  16. Warm the cauliflower-spinach mixture in a small pot over medium-low heat.
  17. Divide among four plates.
  18. Arrange three scallops on the cauliflower-spinach on each plate.
  19. Stack cauliflower florets on one side of scallops.
  20. Spoon truffle vinaigrette around the scallops.

 

Black Truffle Vinaigrette

  1. Combine shallot, Champagne vinegar and Dijon mustard in a small bowl.
  2. Season with salt and black pepper.
  3. Whisking constantly, add extra virgin olive oil and grapeseed oil.
  4. Stir in truffles.