Recipes
Seranno Crusted Quadra Island Scallops w/ Balsamic
Reduction, Herb Oil, Oven Dried Tomatoes and Shaved Fennel
Reduction, Herb Oil, Oven Dried Tomatoes and Shaved Fennel
Amount
6 EA
100 G
1/2 CUP
2 TBSP
1 1/2 CUPS
3/4 CUP
1/2 LB
2 TBSP
1 EA
TT
TT
6 EA
100 G
1/2 CUP
2 TBSP
1 1/2 CUPS
3/4 CUP
1/2 LB
2 TBSP
1 EA
TT
TT
Ingredients
Quadra Island Scallops
Seranno Ham
Balsamic Vinegar
Honey
Packed Fresh Herbs (Basil, Chive, Parsley)
Olive Oil
Cherry Tomatoes
Olive Oil
Fennel Bulb
Salt
Pepper
Quadra Island Scallops
Seranno Ham
Balsamic Vinegar
Honey
Packed Fresh Herbs (Basil, Chive, Parsley)
Olive Oil
Cherry Tomatoes
Olive Oil
Fennel Bulb
Salt
Pepper
Method
1. Preheat oven to 200 degrees fahrenheit.
2. Cut tomatoes in half and toss with olive oil, salt and pepper.
3. Place tomatoes on a baking sheet and slow roast for about 5 hours
or until the tomatoes have lost about 80% of their natural juice.
4. Allow to cool
5. In a sauce pan combine balsamic vinegar and honey, reduce by 3/4. Vinigar reduction should be able to coat the back of a spoon.
6. Set aside at room temperature
7. Combine fresh herbs and olive oil in a food processor or blender and puree until everything has been incorpoated. Strain through a find mesh strainer or cheesecloth if available.
8. Set herb oil aside.
9. On a mandolin, shave fennel as thin as possible
10. Set aside
11. Mince seranno ham as small as possible with a knife
12. Heat a non stick pan on medium heat
13. Lightly season scallops with salt and pepper. Crust scallops with seranno ham on one side only.
14. Add a couple tablespoons of olive oil to heated pan and place scallops in the pan seranno side down.
15. Allow the scallop to sear for about one minute to allow the crust to stick.
16. Turn scallop and finish cooking for 1 more minute.
17. Place scallops on selected serving place and garnish with oven dried tomatoes, herb oil, balsamic reduction and shaved fennel.
18. Bon Apetit
1. Preheat oven to 200 degrees fahrenheit.
2. Cut tomatoes in half and toss with olive oil, salt and pepper.
3. Place tomatoes on a baking sheet and slow roast for about 5 hours
or until the tomatoes have lost about 80% of their natural juice.
4. Allow to cool
5. In a sauce pan combine balsamic vinegar and honey, reduce by 3/4. Vinigar reduction should be able to coat the back of a spoon.
6. Set aside at room temperature
7. Combine fresh herbs and olive oil in a food processor or blender and puree until everything has been incorpoated. Strain through a find mesh strainer or cheesecloth if available.
8. Set herb oil aside.
9. On a mandolin, shave fennel as thin as possible
10. Set aside
11. Mince seranno ham as small as possible with a knife
12. Heat a non stick pan on medium heat
13. Lightly season scallops with salt and pepper. Crust scallops with seranno ham on one side only.
14. Add a couple tablespoons of olive oil to heated pan and place scallops in the pan seranno side down.
15. Allow the scallop to sear for about one minute to allow the crust to stick.
16. Turn scallop and finish cooking for 1 more minute.
17. Place scallops on selected serving place and garnish with oven dried tomatoes, herb oil, balsamic reduction and shaved fennel.
18. Bon Apetit
Dungeness Crab Bisque
Amount
1/2 EA
1/2 EA
2 EA
2 EA
1 LB
1 1/2 TBSP
1/2 TSP
1 CUP
1 TBSP
3L
1 EA
1/4 LB
1/4 LB
1/2 CUP
1/4 LB
4 TBSP
2 TBSP
TT
TT
1/2 EA
1/2 EA
2 EA
2 EA
1 LB
1 1/2 TBSP
1/2 TSP
1 CUP
1 TBSP
3L
1 EA
1/4 LB
1/4 LB
1/2 CUP
1/4 LB
4 TBSP
2 TBSP
TT
TT
Ingredients
Large Onion Diced
Large Carrot Diced
Celery Stalk Diced
Leeks Diced (white only)
Crab Shells
Tomato Paste
Smoked Paprika
White Wine
Minced Garlic
Fish Stock
Bay Leaf
Butter
Flour
Sherry
Dungeness Crab Meat
Creme Fraiche
Tarragon or Chive
Salt
Pepper
Large Onion Diced
Large Carrot Diced
Celery Stalk Diced
Leeks Diced (white only)
Crab Shells
Tomato Paste
Smoked Paprika
White Wine
Minced Garlic
Fish Stock
Bay Leaf
Butter
Flour
Sherry
Dungeness Crab Meat
Creme Fraiche
Tarragon or Chive
Salt
Pepper
Method
1. Sweat onion, carrot, celery, leek, garlic and crab shells
2. Add tomato paste and paprika and cook for a couple minutes
3. Add white wine, stock, and bay leaf
4. Simmer on low heat for 1 hour
5. Strain off solids
6. Cook butter and flour to form a roux
7. Whisk warm roux into warm broth
8. Bring to a boil on medium heat. Whisk to ensure there are no lumps
9. Season
10. Strain through fine strainer
11. Garnish with dungeness crab meat, creme fraiche and chive
12. Taste
1. Sweat onion, carrot, celery, leek, garlic and crab shells
2. Add tomato paste and paprika and cook for a couple minutes
3. Add white wine, stock, and bay leaf
4. Simmer on low heat for 1 hour
5. Strain off solids
6. Cook butter and flour to form a roux
7. Whisk warm roux into warm broth
8. Bring to a boil on medium heat. Whisk to ensure there are no lumps
9. Season
10. Strain through fine strainer
11. Garnish with dungeness crab meat, creme fraiche and chive
12. Taste
Marinaded Sardine Fillets
Recipe feeds 8 for an appetizer
Recipe feeds 8 for an appetizer
Amount
2 LB
250 ML
250 ML
1/2 TSP
3
1 TBS
1 TBS
4
1 CUP
2 LB
250 ML
250 ML
1/2 TSP
3
1 TBS
1 TBS
4
1 CUP
Ingredients
Sardines
(Cleaned, Scaled,
Heads& Bones Removed...
any good Fishmonger should
do this for you )
Alternative fish available are
fresh Herring, available in
November, and Oolichans,
available in spring.
Red Wine Vinegar
Extra Virgin Olive Oil
Crushed Red Chili Seeds
Cloves Garlic (chopped)
Fresh Tarragon (chopped)
Fresh Mint (chopped)
Ripe Roma Tomatoes (roughly chopped)
Flour for dredging
Sardines
(Cleaned, Scaled,
Heads& Bones Removed...
any good Fishmonger should
do this for you )
Alternative fish available are
fresh Herring, available in
November, and Oolichans,
available in spring.
Red Wine Vinegar
Extra Virgin Olive Oil
Crushed Red Chili Seeds
Cloves Garlic (chopped)
Fresh Tarragon (chopped)
Fresh Mint (chopped)
Ripe Roma Tomatoes (roughly chopped)
Flour for dredging
Method
1. In a small saucepot add the vinegar, chilies and garlic and bring to a simmer. Take off heat and add tarragon and mint. Let steep.
2. Place some flour in a pie tin or plate and Dredge the fish in it. Season the fish with Sea Salt and Pepper. Heat a 12 inch saute pan over medium heat. When hot add 100ml olive oil. Fry the fish in batches turning only once. Just until cooked through. Transfer to a plate lined with paper towels.
3. Add the remaining oil to the vinegar and warm gently.
4. Layer the fish in a non-reactive container (glass or ceramic) alternating with the fresh tomatoes.
5. Pour the warmed oil and vinegar over the fish so that it is covered.
6. If it is not covered with the liquid, warm a little more olive oil and vinegar and pour over.
7. Cover with Saran Wrap or a lid and refrigerate for at least 3 days.
8. Serve with Crusty bread and Arugula
1. In a small saucepot add the vinegar, chilies and garlic and bring to a simmer. Take off heat and add tarragon and mint. Let steep.
2. Place some flour in a pie tin or plate and Dredge the fish in it. Season the fish with Sea Salt and Pepper. Heat a 12 inch saute pan over medium heat. When hot add 100ml olive oil. Fry the fish in batches turning only once. Just until cooked through. Transfer to a plate lined with paper towels.
3. Add the remaining oil to the vinegar and warm gently.
4. Layer the fish in a non-reactive container (glass or ceramic) alternating with the fresh tomatoes.
5. Pour the warmed oil and vinegar over the fish so that it is covered.
6. If it is not covered with the liquid, warm a little more olive oil and vinegar and pour over.
7. Cover with Saran Wrap or a lid and refrigerate for at least 3 days.
8. Serve with Crusty bread and Arugula
