Lunchbreak: Devon Seafood Grill chef Rex Horrell makes Nantucket Bay scallops

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Chef Rex Horrell

Devon Seafood Grill
39 E. Chicago Avenue

Devon Seafood + Steak
17W400 22nd Street
Oakbrook Terrace

Nantucket Bay Scallops
Serves 2-3


2 cups whipped Yukon mashed potatoes
1/2 oz clarified butter
12 oz Nantucket Bay Scallops
1/2 tsp salt
1/2 tsp pepper
1 1/4 Cup Coquille St. Jacque Cream Sauce
1/2 cup mushroom blend
2 Tbs reggiano parmesan
1 tsp chives
1/2 cup heavy cream
3 Tbs butter
2 tsp sour cream
1/4 tsp raw bacon
3 Tbs shallots
1 tsp garlic
1/2 oz flour
1/2 oz Milk
olive oil
1 cup steamed spinach
1/2 cup cremini mushrooms
1/2 cup shitake mushrooms
1/2 cup oyster mushrooms

Whipped Yukon Mashed Potatoes
Cut Yukon Gold potatoes into 1-inch cubes, place in a large pot. Cover potatoes with cold water and add salt.  Bring to a boil, lower heat and simmer uncovered for 10-12 minutes, or until potatoes fall apart easily. In a separate saucepan, heat heavy cream and butter, but do not boil. Set aside. When tender, drain potatoes and place in a glass bowl.  Mash potatoes to a smooth consistency, then slowly whisk in hot heavy cream and butter. Add 2 tsp of sour cream, salt and pepper to taste.

Coquille St. Jacque Cream Sauce
Heat 1 oz olive oil in pan, add 1/4 tsp raw bacon and cook until crisp. Add 2 Tbs shallots and 1 tsp garlic and cook for 3 minutes or until translucent. Add 1/2 oz flour to form a roux.  Cook for 2 minutes.  Slowly add 1/2 oz milk, mixing well with a whisk. After all of the liquid has been added bring to a boil, then immediately reduce heat to a simmer and cook for 10 minutes to remove the starchy flavor.  Remove from heat and add salt, pepper, and nutmeg to taste and 1/16 Cup of grated parmesan cheese.  Add 1 cup steamed spinach, rough chopped and fold into sauce.

Mushroom Blend
Combine 1/2 cup cremini, shitake, oyster mushrooms. Sautee with olive oil and 1/2 Tbs shallots. Season to taste with salt, pepper and fresh thyme.

Nantucket Bay Scallops
Add 2 Cups of hot Yukon mashed potatoes into an oven safe bowl and form a ring around the edge of the bowl with the mashed potatoes.  In a pan, heat clarified butter until very hot.  Add Nantucket Bay Scallops, salt and pepper.  Cook scallops on one side until golden brown.  Add 1 1/4 Cup of St. Jacques cream and ½ cup mushroom blend to saute pan with the scallops and cook for 30 seconds to just begin to heat the cream.  Remove from heat and spoon the scallops, mushroom blend and cream sauce inside the ring of mashed potatoes.  Top the scallops with the parmesan cheese and place bowl in a 500 degree oven for 4-5 minutes, until potatoes and cream mixture are lightly browned.  Garnish over scallop and potatoes with chives.  *Be careful the bowl will be hot!

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