Thursday November 20th, 2008
Coriander Dusted Scallops w/ Butternut Squash in a Green Apple Ouzo Sauce
By Tom Papoutsis of Trata Estiatorio
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Serves 4 For the Scallops - 12 u-10 Scallops (3 per person) topped with fresh ground coriander. Saute scallops with the coriander side down until a nice crust is formed without blackening. Reserve. Butternut Squash - Peel 1 squash and cut into ¼ inch half moons, blanch in salted water until very al dente. In a separate pan add approx 8 oz. of honey and 2 T. of butter and allow to simmer until you reach a golden brown color. Add the squash and toss in mixture until fully cooked and caramelized. Sauce - peel and slice 5 granny smith apples, in a pot sweat 2 shallots w/ a sachet [cheesecloth bundle] filled w/4 cardamom seeds , 3 cloves, 1star anise and 6 black pepper corns.until translucent then add the apples and a little vegetable, chicken stock, water or white wine, up ¼ the way and allow to simmer then add approx ¾ cup of ouzo and let cook for approx 5 min until apples are tender. Puree and strain through a china cap. and garnish with chopped mint. To Assemble – place butternut squash in the middle the of plate and garnish w/ capers and fresh thyme, place scallops around the squash sauce the plate and garnish sauce with the squash cooking liquid, which is a nice thick flavorful caramel reduction.
