Chef/Owner Jason Huguet - Steamboat Warehouse Restaurant

Chef/Owner Jason Huguet Of Steamboat Warehouse

Blackened Scallops w/Louisiana Crawfish Cream Sauce

• 12 large Sea Scallops
• Blackened seasoning (to taste)
• 1 stick real unsalted butter
• ½ C diced yellow onion
• 1T minced shallot
• 2 T freshly minced garlic
• Salt & freshly ground black pepper to taste
• ½ lb Louisiana crawfish tails
• ¼ C dry white wine
• 3 C heavy whipping cream
• 1 T fresh thyme
• 2 sprigs of fresh thyme
• 4 to 5 C cooked Angel hair pasta

For Sauce:
Melt the butter in a large sauté pan. When the butter is hot sauté the onion, shallot & minced garlic over medium high heat, for about 2-3 minutes. Add the crawfish & mushrooms. Continue to sauté until the vegetables are tender. Add salt & black pepper to taste. About a teaspoon of each. Deglaze with the white wine & let reduce by 1/3. Next, add the heavy cream & fresh thyme, allowing the heavy cream to reduce to desired thickness. Taste for seasoning & adjust if necessary.

To Finish:
Season the scallops liberally with the blackened seasoning. On a preheated cast iron skillet, based the scallops lightly with drawn butter & sear them till blackened color is achieved. Place the pasta on your favorite serving platter & top it with the crawfish cream sauce. Finish by placing the scallops around the pasta. Garnish with fresh thyme sprig.

Grilled Sea Scallops on Rosemary Skewers
w/Balsamic Herb Vinaigrette

• 8 large Sea Scallops
• 4 sprigs of Rosemary
• All purpose seasoning (to taste)

For Basting:

• 1 lb real unsalted butter (melted)
• ¼ C Worcestershire sauce
• ¼ C lemon juice
• 2 T freshly minced garlic

For Vinaigrette:

• 1 C Extra Virgin Olive Oil
• 2 T Balsamic Vinegar
• 1 sprig fresh Rosemary
• 3 sprigs fresh Thyme
• 1 T chopped fresh basil
• Salt & fresh ground black pepper to taste

Mix the ingredients for the basting liquid together & set aside. Pull the rosemary leaves off the four sprigs leaving the end intact for garnish. Season the scallops with the all purpose seasoning and skewer two per sprig. Baste with the liquid and place on a hot grill, cooking about 2 minutes on each side.

For the vinaigrette, mix all the ingredients together and let sit for about 30 minutes to allow flavors to come together.

Place the finish scallops on a bed of fresh garden greens and drizzle a few tablespoons of the vinaigrette on the scallops. Garnish with fresh chives.