Courtesy
Sunday, July 23, 2017 | 2 a.m.
Supreme that orange!
This is one verb that’s literal, because to “supreme” a citrus fruit is to remove everything but it’s most perfect, juicy heart — peel, membranes, seeds, the works.
1. With a sharp knife, slice both ends off the orange, setting one flat side on the cutting board.
2. In sections, slice off the peel and underlying “pith” or fibrous, protective layer around the fruit’s innards, being careful to follow the spherical shape.
3. Lay the orange on its side. Choose a segment and cut along the membrane toward the center. Then do the other side so the piece releases. Place in a bowl and repeat.
4. A tip from Martha Stewart: Once all the pieces are in the bowl, hold the membranes above it and squeeze any remaining juice on top.
There are scallops, and then there are diver scallops, so named because these shelled beauties are harvested by hand. That’s a lot of work for mollusks that could be dredged with nets, but it’s much kinder to the environment.
If you go for less expensive scallops, just make sure they’re plump and smell fresh, like a nose full of ocean air. While chef Lee Davidson’s recipe calls for poached lobster in the pancetta relish, pancetta can carry the accent by itself. And to brighten the dish, a drizzle of herb butter with notes of blood orange.
For the pancetta relish
• 1 1/4 oz pancetta, finely cubed
• 1/2 cup roasted red bell pepper, minced
• 1 lemon
• 3/4 oz white balsamic vinegar
• 1 bunch green onions, bias cut (diagonal, or against the grain of the stem)
• 3 tbsp extra virgin olive oil
• 5 tsp kosher salt
• 1 tsp garlic, peeled
1. Cut pancetta into 1/16 inch cubes and render out the fat by cooking in a saucepan on low heat until pancetta becomes crispy, then reserve.
2. Zest lemon into small bowl and mix with remaining ingredients.
For the orange chervil butter
• 1 lb butter
• 3 lemons
• 2 blood oranges
• 12 oz pinot grigio
• 1 1/2 cup heavy whipping cream
• 2 tsp fresh thyme
• 1/2 oz chervil
• 2 tbsp shallots, peeled
• kosher salt, to taste
1. Cube butter into 1/2-inch pieces and soften at room temperature.
2. Reduce wine in a saucepot with lemon juice, zest and shallot by bringing to a boil over medium-high heat and letting it continue until it thickens.
3. Once reduced by 2/3, add heavy cream and reduce by half.
4. Slowly whisk in butter and add salt.
5. Chop chervil and then supreme (see instructions at right) and dice blood orange.
6. Stir in chervil and orange and hold warm.
For the chilled raw butternut squash salad
• 3 lb butternut squash
• 4 bunches watercress, trimmed
• 1 head radicchio
• 1/2 medium red onion
• 1 bunch parsley
• 1/3 oz fresh mint
• 2 1/2 oz Champagne vinaigrette
• kosher salt and cracked pepper, to taste
1. Peel squash and reserve seeded end for later use.
2. Cut peeled top cylinder of squash into four quarters lengthwise and shave super-thin using a mandoline.
3. Core and tear radicchio into dime-size pieces.
4. Chiffonade parsley leaves, julienne red onion and chop mint very fine.
5. Add watercress, then mix everything together, season with salt and pepper and chill.
Additional ingredients and directions for dish
• 12 U10 scallops (the U10 designation means that under 10 of them weigh a pound, so three apiece makes for a substantial meal)
• salt
• extra virgin olive oil
1. Season scallops on both sides with a pinch of salt.
2. Heat a saucepan to medium and add oil to coat the bottom.
3. Just as oil beings to smoke, add scallops and sear 2-3 minutes per side until golden brown.
4. Arrange 2 oz squash salad on center of chilled plate.
5. Top each plate with three scallops in a linear direction.
6. Spoon 1 oz relish over each plate.
7. Finish with a drizzle of orange chervil butter
Join the Discussion:
Check this out for a full explanation of our conversion to the LiveFyre commenting system and instructions on how to sign up for an account.
Full comments policy