February 19, 2010
Tian of Scallops with Lemon Butter Sauce
Chef Robert Barral
Cafe Provence
Brandon, Vt.
Recipe for 4 people
Ingredients:
- Scallops 1 lb.
- Spinach 1 bg
- Tomatoes 1 cup tomatoes fillets
- Mushrooms 1 cup
- olive oil ½ cup
- Red onion 1
- kalamata olives ½ cup
Lemon Butter Sauce
- Lemon Juice ½ cup
- White wine 1 tsp
- Butter (Diced) 5 oz
- Salt & Pepper to taste
- Heavy cream ½ cup
* Make the Tian: saute in a hot pan the mushrooms,add salt and pepper and chopped garlic. Remove from the pan and place in the ring in the center of the plate. Place roasted tomatoes on top of the mushrooms, wilt spinach and place them on top of the tomatoes.
* Finish the dish: Slice the scallops and place them in a pot with water, white wine and lemon juice. Bring to the boil. Remove the scallops from the liquid after a few seconds and finish the sauce with a touch of cream and butter then add this butter sauce to the tomato, garlic and black olive (nicoise) sauce. Serve hot around the scallops.
