Lunchbreak: Pan roasted diver scallops, braised apricots with Halia and pine nut aillade prepared by Chef Paul Kahan

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Executive Chef Paul Kahan

One Off Hospitality Group

Good Island Beer

Pan Roasted Diver Scallops, Braised Apricots with Halia & Pine Nut Aillade
Recipe courtesy of Chef Paul Kahan
Serves 4

1.5 lb U-15 diver scallops, dry packed and side muscle removed
1 cup braised, dried apricots in their liquid
1 bunch of broccolini, blanched and thinly sliced on the bias
1/4 cup pine nut aillade
1 medium shallot, peeled and thinly sliced
3 Tbs grapeseed or canola oil
2 Tbs extra virgin olive oil
1 Tbs softened unsalted butter
salt and pepper to taste

Heat one saute pan over medium-high heat.  Add the extra virgin olive oil and shallot, cook until the shallot is lightly caramelized. Once the shallot is caramelized, add the sliced broccolini to the pan and cook until heated through. Season with salt and pepper to taste. While the pan is still hot, add the braised apricots to the broccolini, heat through.  Remove the pan from heat and keep warm. Add the grapeseed or canola oil to the second saute pan, and heat over medium high heat until lightly smoking.  While the pan is heating, season the scallops with salt and pepper. Once lightly smoking, add the scallops to the pan and cook until the edges of the scallop begin to brown - about 2-3 minutes.  Add the softened butter to the pan, turn the heat to medium. Turn the scallops over, and with the spoon, baste the scallops with the melted butter. Remove the scallops from the pan to a paper towel to drain.

To plate:
In a large bowl, arrange the roasted scallops randomly around the bowl. Spoon the broccolini, apricot, shallot mixture on and around the scallops. Drizzle the pine nut aillade over the scallops. Spoon any of the remaining apricot juices over the entire plate.  Serve immediately.

Pine Nut Aillade
Yield 1 cup, this recipe can be made up to 1 day ahead

2 oz/wt toasted pine nuts, roughly chopped
1 small garlic clove, finely chopped
3/4 cup extra virgin olive oil
1 tsp brandy
3 Tbs flat leaf parsley, finely chopped
zest of 1 orange, finely chopped
salt to taste

Combine all ingredients in a large mixing bowl.  Whisk well to combine.  Adjust the seasoning with salt as necessary.  Reserve for later use.

Braised Apricots
Yield 1 cup, this recipe can be made up to 3 days ahead

1 cup of tightly packed dried apricots
3 green cardamom pods
1 tsp of Szechuan peppercorns
1/4 cup white verjus
3/4 cup chicken stock or broth
1/4 cup Goose Island Halia
1 small shallot thinly sliced
1 small garlic clove thinly sliced
1 Tbs grapeseed or canola oil
2 tsp softened butter
salt to taste

Add the grapeseed or canola oil to the small sauce pot, and heat for 3 minutes over medium heat. Add the shallots to the sauce pot and cook until lightly caramelized.  Add the garlic, peppercorn, cardamom, and softened butter.  Cook 2 minutes more. Deglaze the pan with the verjus, stock/broth, and Halia.  Add the dried apricots to the sauce pot. Bring the apricots to a boil, cover the sauce pot, reduce the heat to low and cook for 30 minutes stirring occasionally. After 30 minutes, remove the lid, increase the heat to medium and continue to cook until the liquid is reduced to the consistency of light syrup. Allow the apricots to cool in the liquid.

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