Valentine's Day

Published by admin on Wed, 02/20/2019 - 12:09pm
By: 
Keith Bryant
 So, you know I didn’t get away with the shrimp dinner the other night. I had to go all out for the weekend meal. A friend shared a recipe this week on Facebook, so I thought I would give it a try.  
 I headed to Ridley’s on Sunday and found some nice ribeyes and also the scallops I needed for the recipe as well.
 A few weeks ago, we tried out the “Hello Fresh meals” and they were good. I thought it may give Sharon a boost in her creativity and add some recipes to her repertoire.  
 I felt like there was plenty of protein in each meal and enough starches for the meal, but it needed more vegetables. Based on the price it comes out to about $6 per person in cost, which is not bad, and it comes with almost everything you need to make the dish.  
 Some household staples such as butter and olive oil are needed in most recipes but overall not a bad deal. 
 When we received them, I looked at all the recipes we had in our box and then went online to look at the other recipes.  
 I realized that they are all just the basic of cooking with a French cuisine influence in the sauce making.   
 If you are a novice cook and want to learn some of the basics for cooking a meal, this would be ideal.  The cooking principles are sound, and it gives you a real-world recipe which is easy to follow. 
 The recipe this week has some of the same principles in it. Sear the meat, deglaze the pan with some sort of acidic liquid. Then reduce down the liquid with all the flavors from the seared meat. Finish with little pats of butter at the end of the sauce making. 
Steak and Scallops with 
Champagne Sauce
Ingredients
(4-ounce) beef tenderloin steaks
¼ teaspoon salt
1/8 teaspoon cracked black pepper
6 large sea scallops
¼ teaspoon crushed pink peppercorns
1 tablespoon olive oil, divided
1/3 cup champagne or dry white wine
1½ teaspoons fresh lemon juice
1 tablespoon minced shallots
3 tablespoons butter, cut into pieces
Directions
 Step 1: Sprinkle steaks on both sides with 1/8 teaspoon each salt and black pepper. Sprinkle scallops on both sides with 1/8 teaspoon each salt and pink peppercorn.
 Step 2: Heat 1½ teaspoons oil in a large cast iron or heavy-bottom nonstick skillet over medium-high heat. Add steaks, and cook 3 minutes on each side (for medium-rare) or until desired degree of doneness. Transfer to a platter; cover and keep warm.
 Step 3: Add remaining 1½ teaspoons oil to skillet; add scallops, and cook 2 minutes on each side or until done. Transfer to platter; cover and keep warm.
 Step 4: Add champagne, lemon juice, and shallots to pan; bring to a boil. Cook 3 minutes or until reduced to 2 tablespoons. Remove from heat. Add butter, 1 piece at a time, whisking constantly until butter is thoroughly incorporated. Season sauce to taste with salt and black pepper. Top steak and scallops with sauce.
 
 

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Weiser, ID 83672
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