CookTeaser

A CookTale

Dinner actually started at 2:00 in the afternoon at Adam’s Fairacre Farm, browsing, I spotted 4 oz jars of Western Pacific Salmon Roe Caviar. And the evening dinner became a plan. Cath was on her way to Gadaleto’s in New Paltz & I caught up to her on her cell. She brought home 8 large divers with the scent of the sea still coming through. The sauce came out of the Aug/Sept issue of Saveur, whose cover is devoted to pestos. A wonderful issue of a wonderful food magazine. And the preparations began. As an aside, I asked the fishmonger, the difference between Diver & Dry Scallops?. The answer, Divers are hand picked by scuba divers. Dry Scallops haven’t been plumped up with water.

RECIPE Basil Mayonnaise Sauce

INGREDIENTS

1-1/2 Cups of EVOO
3 Garlic Cloves
1 TB of Dijon Mustard
1 TB of Lemon juice
1 Egg Yolk
1 tsp of Kosher Salt
1 Cup of tightly packed Basil
1/4 Cup of toasted Pine Nuts
Salmon Roe Caviar

METHOD

1. Add all the ingredients except the EVOO to a food processor.
2. Slowly add the EVOO until a thick Mayonnaise has formed.
3. Transfer to a blender & blend, adding more EVOO until it reaches the consistancy of a sauce rather than Mayonnaise.
4. Transfer to a bowl.

RECIPE Diver Scallops

8 Diver Scallops
Kosher Salt & fresh White Pepper
2 TB of Clarifed Butter
Salmon Roe Caviar (optional but desired)

METHOD

1. Heat a saute pan & add the Clarifed Butter.
2. Add the Scallops & saute for 3 or 4 minutes. When the surface is seared, the Scallops are ready.
3. Spoon a puddle of the Basil Mayonnaise Sauce on the plate, place on 4 Scallops & top with the optional Salmon Roe Caviar.