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Great Day Kitchen, 12/12/17 - Scallops & Creme Brulee

Chef Raymond Newman, from Crab Cakes Steaks and Seafood in Oakhurst, and Charles Street Dinner House in Mariposa, will join us to prepare some delicious food.

Chef Raymond Newman, from Crab Cakes Steaks and Seafood in Oakhurst, and Charles Street Dinner House in Mariposa, will join us to prepare some delicious food.

Crab Cakes Steaks & Seafood is located at 49271 Golden Oak Loop in Oakhurst.

Click here to visit Crab Cakes online or call (559) 641-7667.

Click here to follow on Facebook.

Charles Street Dinner House is located at Highway 140 and 7th St. in Mariposa.

Click here to visit Charles Street online or call (209) 966-2366.

Click here to follow on Facebook.


Scallops with Raspberry Beurre Blanc


Ingredients:

  • 8 oz of dry Packed Scallops
  • 2 Tablespoons Olive Oil
  • Salt and Pepper
  • 2 Tablespoons Unsalted Butter


Directions:

  1. Heat olive oil in a saute pan until it just begins to smoke.
  2. Dry off the scallops and lightly season with salt and pepper.
  3. Very carefully place scallops, flat side down into the pan.
  4. Cook uncovered until brown.
  5. Turn the scallops over, add butter and reduce heat.
  6. Cook for 1-2 minutes until medium rare.
  7. Remove from heat immediately and serve.


Raspberry Beurre Blanc


Ingredients:

  • 1/2 cup dry white wine
  • 1 Tablespoon finely chopped shallots
  • 1 Bay Leaf
  • Salt and Pepper
  • 1/4 cup raspberries
  • 1/2 a pound of butter
  • 2 tablespoons of fresh lemon juice


Directions:

  1. Combine white white, shallots and bay leaf in a small saute pan.
  2. Cook on medium heat until only 2 tablespoons of liquid remain.
  3. Add raspberries and crush with a whisk.
  4. Very slow add 2 tablespoons of butter at a time to the pan, whisking constantly.
  5. Add lemon juice and salt and pepper to taste.


Cinnamon and Brown Sugar Creme Brulee


Ingredients:

  • 2.5 Cups Cream
  • 6 Egg Yolks
  • 1 Cup Brown Sugar
  • 1 Tsp Brown Sugar
  • White Sugar to Cover




Directions:

  1. Bring cream to a simmer and remove from heat.
  2. Whisk egg yolks and sugar together.
  3. Slowly add cream to egg-sugar mixture while thoroughly mixing.
  4. Pour into oven-safe brulee dishes.
  5. Bake at 250F for about an hour in a water bath until creme brulees are set but not colored.
  6. Allow to cool uncovered until they room temperature.
  7. Refrigerate for 4-6 hours, preferably overnight.
  8. Coat the top of the creme brulee with white sugar and slowly caramelize.
  9. Allow caramel layer to cool.


Enjoy!


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