richard-in-cincy
Well-known member
The question follows this recipe that I’d like to make.
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Appetizer
BLACKENED SCALLOPS WITH RASPBERRY-JALAPEÑO COULIS
Catherine’s Restaurant, Unionville
Serves 2
FOR COULIS
2 whole jalapeños, finely chopped
4 T. oil
1 cup fresh raspberries
¼ cup white wine
FOR SCALLOPS
½ lb. sea scallops (3-5 scallops)
1 cup blackened seasoning (equal parts chili powder,
garlic, cumin, paprika, onion powder, salt and pepper)
COULIS: Sauté jalapeños in oil over medium heat until soft. Add fresh raspberries to pan with white wine. Reduce until mixture is soft (about 4 minutes). Let cool for half hour and blend mixture in food processor until smooth. Refrigerate coulis until it gels.
SCALLOPS: Coat scallops with blackening seasoning and pan-sear on high heat for 1 minute on each side. Drizzle raspberry-jalapeño coulis over scallops and serve.
Pennsylvania’s Official
WINE SPIRITS QUARTERLY
Winter 2006
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Okay, I know there’s a mistake in the amount of blackened seasoning – one cup is way too much. I made it using ½ tsp. portions to cover a thick pork chop with some leftover using Indian chili powder. It’s pretty good and I’ve also used it in some scrambled eggs with a slice of provolone cheese. I know the Indian chili powder is probably too hot for this appetizer and so I’ll use “domestic” chili powder.
Dumb Question? “Refrigerate coulis until it gels.” Do I then warm it up or is it meant to be served chilled?
- - - - - - - - - - - - - - - - - - - - - - - - -
Appetizer
BLACKENED SCALLOPS WITH RASPBERRY-JALAPEÑO COULIS
Catherine’s Restaurant, Unionville
Serves 2
FOR COULIS
2 whole jalapeños, finely chopped
4 T. oil
1 cup fresh raspberries
¼ cup white wine
FOR SCALLOPS
½ lb. sea scallops (3-5 scallops)
1 cup blackened seasoning (equal parts chili powder,
garlic, cumin, paprika, onion powder, salt and pepper)
COULIS: Sauté jalapeños in oil over medium heat until soft. Add fresh raspberries to pan with white wine. Reduce until mixture is soft (about 4 minutes). Let cool for half hour and blend mixture in food processor until smooth. Refrigerate coulis until it gels.
SCALLOPS: Coat scallops with blackening seasoning and pan-sear on high heat for 1 minute on each side. Drizzle raspberry-jalapeño coulis over scallops and serve.
Pennsylvania’s Official
WINE SPIRITS QUARTERLY
Winter 2006
- - - - - - - - - - - - - - - - - - - - - - - - -
Okay, I know there’s a mistake in the amount of blackened seasoning – one cup is way too much. I made it using ½ tsp. portions to cover a thick pork chop with some leftover using Indian chili powder. It’s pretty good and I’ve also used it in some scrambled eggs with a slice of provolone cheese. I know the Indian chili powder is probably too hot for this appetizer and so I’ll use “domestic” chili powder.
Dumb Question? “Refrigerate coulis until it gels.” Do I then warm it up or is it meant to be served chilled?