Monday, August 23, 2010

Cajun Dusted Scallop with Summer Zucchini Topped with Saffron Corn Sauce

  • Scallops
  • cajun spice mix
  • zucchini, cut in to 1/2" rounds

Dust scllops with spices
sear scallops, remove from pan
sear zucchini in same pan
top with corn sauce

Saffron Corn Sauce inspired by Emeril's New New Orleans Cooking

  • 1 teaspoon olive oil
  • 1 ear fresh corn, kernels and cob
  • 1 tablespoon minced shallots
  • 2 teaspoon minced garlic
  • 1 teaspoon salt
  • 3/4 teaspoon white pepper
  • 1/2 cup chicken stock
  • 1/4 teaspoon saffron threads
  • 1 cup heavy cream
  • 1 tablespoon unsalted butter
Heat the oil in a small saucepan over high heat. When the oil is hot, add the corn kernels, the corncob, shallots, garlic, salt, and pepper and saute for 2 to 3 minutes. Stir in the stock and saffron and cook for 2 minutes.

Stir in the cream and simmer until the sauce is thick enough to coat a spoon, for about 6 to 7 minutes. Discard the corncob and whisk in the butter. Remove from the heat and whisk until the butter is thoroughly incorporated, or prepare except for the butter and store, refrigerated, in an airtight container for up to 24 hours. Reheat the sauce over low heat, whisk in the butter, and proceed from there.

Yield: about 2 cups

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