Gusto
Gusto

Scallops with Rapini Sauce and Raspberry Sauce

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  • Serves:

    4 as an appetizer

Ingredients

  • 16 large scallops 10/20 count
  • vegetable oil

Raspberry Sauce

  • 1 tbsp (15 ml) butter
  • 2 tbsp (30 ml) minced shallots
  • 1 tbsp (15 ml) minced garlic
  • 1 tbsp (15 ml) fine chopped fresh ginger
  • ¼ cup (60 ml) raspberry vinegar
  • 1 tbsp (15 ml) Dijon mustard
  • 1 ½ cup (375 ml) frozen raspberries or 2 cups (500 ml) fresh raspberries
  • salt and freshly cracked pepper
  • 2 tbsp (30 ml) cold butter

Rapini Sauce

  • 1 tbsp (15 ml) butter
  • 2 tbsp (30 ml) minced shallots
  • 1 tbsp (15 ml) minced garlic
  • 2 tsp (10 ml) fine chopped ginger
  • 2 cups (500 ml) blanched rapini (see blanching index)
  • ¼ tsp (.12 cm) freshly grated nutmeg
  • 1 ½ cups (375 ml) 35% cream
  • ½ cup (125 ml) grated parmesan cheese
  • 2 tsp (10 ml) honey
  • salt and freshly ground pepper to taste

Directions

  1.  For the raspberry sauce place the butter in a medium sauce pan set over medium heat. Add the shallots, ginger and garlic and cook until translucent and fragrant. Add the Dijon mustard and raspberry vinegar.  Bring to a simmer and add the raspberries. Season with salt and pepper. Cook for 10 minutes or until all berries have broken down and released their juices.
  2. Remove from heat and strain into another pot. Place the pot over low heat and slowly whisk in the butter 1 tablespoon (15 ml) at a time, just until incorporated and silky smooth. Keep sauce warm.
  3. For the rapini sauce place the butter in a medium sauce pan set over medium heat. Add the shallots, ginger and garlic and cook until translucent and fragrant. Remove from heat.
  4. Roughly chop the rapini and place in a blender, add the cooked shallot, garlic, ginger. Pulse in the blender with on and off turns.
  5. Add the cream, nutmeg, parmesan and honey.
  6. Blend until smooth, pour into a sauce pan and gently warm over low heat.  Season the sauce with salt and pepper.
  7. Heat a large pan over medium high heat. Add the vegetable oil to pan.
  8. Pat the scallops dry to ensure a crispy sear.
  9. Season scallops with salt and pepper.
  10. When cooking scallops make sure you don’t over crowd your pan it should be 1 inch (2.5c m) between scallops. If necessary do in batches.
  11. Place scallops in the hot pan and allow to cook without moving until a nice golden crispy crust is achieved.  Flip scallops and cook until golden and crispy.
  12. Take both sauces and place artfully on 4 serving plates. Top with scallop.
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