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Pomegranate Sauce: 1 cup pomegranate juice 1/4 cup balsamic vinegar 1 tablespoon soy sauce 1 shallot, minced 1 clove garlic, minced 1 teaspoon pink peppercorns 1 tablespoon olive oil pinch salt and black pepper Pan Seared Scallops: 1 pound fresh sea scallops salt fine black pepper 2-3 tablespoons olive oil Add sauce ingredients . . . → Read More: Seared Scallops with Pomegrante Sauce 4 tablespoons canola oil, divided 1 medium shallot, chopped 2 clove garlic, minced 2 tablespoons freshly grated ginger 1 medium jalapeno, minced 2 1/2 cups dry Sake or dry white wine, divided 6 stalks Lemongrass, cut in pieces, stems pounded with a meat tenderizer or mallet 1 pound fresh jumbo sea scallops salt and . . . → Read More: Seared Scallops with Lemongrass Sake Sauce 1 pound sea scallops 3 Ears of corn (white or yellow) 1 Red onion 1 bunch Thai basil leaves 2 limes 1/2 cup dry white wine 2 tablespoons olive oil, plus splash 4 tablespoons butter 1 pinch cayenne pepper Salt Pepper Husk the corn, boil for five minutes, and cool. Remove kernels and . . . → Read More: Seared Scallops with Corn Relish For the Scallops and Pea Puree: 2 cups shelled English peas salt 1 large garlic clove 1 tablespoon freshly grated ginger 4 tablespoons extra-virgin olive oil 2 tablespoons freshly squeezed lemon juice freshly ground black pepper pinch cayenne (optional) 16 large sea scallops, about 1 1/2 pounds For the Cilantro Gremolata: 1 cup . . . → Read More: Seared Scallops with Pea Puree and Cilantro Gremolata 1/3 cup vegetable oil 2 fresh Thai red chiles, thinly sliced 2 bunches green onions, white & green parts, thinly sliced, separated 2 1/2 pounds large sea scallops 2 14-ounce cans best quality coconut milk, such as Mae Ploy 2 tablespoons Thai red curry paste 1 1/2 tablespoon palm sugar or light brown sugar, . . . → Read More: Thai Red Curry Scallops 1 pound wild dry sea scallops 4 tablespoons unsalted butter 1 tablespoon unbleached all-purpose flour 1 cup whole milk Kosher or sea salt 1 bunch spring onions, about 1/2 lb. 2 tablespoons fresh tarragon leaves grapeseed or other neutral oil 2 tablespoons cr?me fraiche fresh chives for garnish Place the scallops on a . . . → Read More: Seared Scallops with Tarragon Creme Fraiche Pain Perdu: 2 slices stale French (or other–see above) bread 1/4 cup whole milk (or half-and-half or cream) 1 egg yolk 1 teaspoon vanilla extract 1 tiny pinch of salt 1 teaspoon honey 1 tablespoon butter Banana-Pecan Sauce: 1 tablespoon butter 1/2 banana, sliced into rounds 1 tablespoon brown sugar 2-3 tablespoons water . . . → Read More: Pain Perdu with Bananas and Pecans 1 Loaf challah (should be a few days old) 4 Eggs 3 Apples, peeled, cored, and sliced 1/2 Lemon 2 c. Sugar 2 T. Ground cinnamon 2 c. Heavy whipping cream 2 Sticks of butter, room temperature 1 c. Brown sugar 2 T. Amaretto liqueur Powdered sugar to garnish Preheat the oven to . . . → Read More: Caramel Apple Bread Pudding one loaf day-old brioche, crusts removed and cut into one inch chunks. one stick unsalted butter, room temperature 2/3 cups white sugar 6 large eggs, room temperature one and 1/2 cups whole milk, slightly warmed two teaspoons vanilla one teaspoons cinnamon 1/2 teaspoon grated nutmeg 12 ounces white chocolate, cut into 1/4 inch chunks . . . → Read More: White Chocolate Bread Pudding 2/3 cups Raisins 2 tablespoons Spiced Rum 2 cups whole milk 4 large eggs 1 cup sugar 3 tablespoons unsalted butter, melted and slightly cooled 1/2 teaspoon ground cinnamon 1/8 teaspoon salt 1/2 teaspoon vanilla 4 cups packed Challah or Brioche pieces, cut into 3/4-inch cubes (you’ll need one loaf but you won’t use . . . → Read More: Apple Rum Raisin Bread Pudding |
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