Another dinner at Michael’s on the Beach... literally our
favorite "restaurant" while staying at The Charter Club on Marco
Island… I had wanted to make my Wondra
Codfish, but the cod at Publix looked meh…. Fresh scallops to the rescue
and a new dish was created. I love it when a plan that doesn’t come together
comes together anyway! YUM!!!
I made it again last night back at home and used Wondra
flour like in the original version... Wondra Codfish... and the resulting meal
was another winner. Enjoy!
Ingredients:
- 1 lb sea scallops
- Half & Half (or milk or heavy cream)
- Wondra Flour
- 2-3 tbsp olive oil
- 1 tbsp butter
- Salt & Pepper
- 1-2 scallions -cut ~1/4" pieces
- ~1/2 cup mushrooms - cut up
- 2 radishes - julienned
- ~1/4 cup black olives - quartered or halved depending on size you have
Preparation:
Okay so one thing to know here is that Chef used "whatever was in the refrigerator"..... Quantities of each ingredient are pretty much your choice. Chef Pepin is very accommodating in his recipes and actually urges us to make his work our own. You can get a rough idea from the pic below. Get all ingredients ready before you start the fish. The actual cooking is rather quick.
Pat the scallops dry with paper towel and season both sides with S&P. Dip the filets in half & half and then Wondra flour.
Heat olive oil in a skillet or Dutch oven that has a cover. Cook in fryer on both sides until golden brown... couple minutes each side on medium high. Set the scallops on a warm serving dish or plate both servings. Cover the scallops with pieces of aluminum foil or a lid to keep them warm.
Add butter and a little more olive oil to the pan on medium. Add the scallion and mushroom and sautee for maybe a minute. Then add the olives and radish and toss for about another minute. Don't overcook... crunch is your friend here. :-)
Top the filets with the garnish and serve with a green vegetable of your choice. Enjoy!
Blessed be… and happy cooking!