Your favorite Hillbilly Supper Club Chef on I Love Kellie Pickler is back. This time, he’s cooking up a savory seafood dish for every occasion.
Excellent by itself, or with angel hair pasta and crusty french bread.
Hint From The Cook: Try to find “dry packed” scallops because they need to be dry when they are cooked. Many places soak them in a liquid solution to preserve their color. They are fine but will need to be patted dry with paper towels before preparing. They have a small muscle on the side of them called an adductor muscle or “foot”. This needs to be removed because it is chewy. If it’s still there you can’t miss it – just tear it off.
16 Fresh Wild Sea Scallops (adductor muscles removed),
1 tablespoon unsalted butter,
1 tablespoon vegetable oil,
1 lb of fresh okra,
1 pint of cherry tomatoes,
1 shallot sliced,
1/2 medium sweet onion,
2 cloves of garlic chopped,
1/2 cup dry white wine,
1/2 teaspoon of herbs de Provence,
1/4 cup extra virgin olive oil,
1/4 tsp fresh cracked pepper,
1/4 tsp Kosher salt,
1 pat of butter.
Preheat oven to 400 degrees.
Lightly apply Kosher salt to both sides of DRY scallops and set aside.
Cut okra and onion into 1 or 2 inch pieces and combine in a mixing bowl with tomatoes,
extra virgin olive oil, herbs de provence, 1/4 tsp fresh cracked pepper and 1/4 tsp Kosher salt.
Toss together to coat evenly with oil and herbs.
Pour onto a shallow, parchment paper covered baking pan and bake… set timer for 30 minutes.
With 15 minutes left on timer heat iron (or regular) skillet to medium high heat with 1 tablespoon unsalted butter and 1 tablespoon vegetable oil. Make sure to evenly coat bottom of skillet. With tongs, place scallops one at a time in skillet. DO NOT TOUCH them for two minutes. Otherwise you won’t get that golden brown crust. After that turn for two more minutes then remove to a plate to rest and loosely cover with a piece of tin foil just set on top of it. Do in batches of five or six at a time so as not to over crowd the pot, otherwise you will steam them instead of searing them. It’s important not to over cook them or they will be rubbery. They should still be a bit translucent in the center. Remember they will continue to cook a bit once you remove them.
In same skillet, add a pat of butter and saute garlic and shallot for 30 seconds.
Add white wine to deglaze the pan. Use spatula to scrape and stir in all the flavorful brown bits from the bottom of the pan. Reduce heat to low.
When the timer goes off, carefully remove okra and tomatoes and transfer to skillet with white wine sauce. Pour in scallops with any juices that have accumulated on plate.
Remove from heat and gently mix all ingredients together.
Pour into a serving bowl and serve hot.
© Ken Johnson Hillbilly Supper Club 2015