Hollywood Casino's Final Cut Steakhouse is holding a wine dinner, Thursday, September 27.
Chef Clendon Springer shared this recipe.
For wine dinner reservations and details call (812) 539-8220.
Pan Seared Scallops w/ Country Ham and Shallots
Country Ham and Shallots
4 ozs country ham fine diced
¼ cup Madeira
12 shallots julienned (or two red onions)
1/2 cup water
1/2 cup milk
2 ozs unsalted butter at room temperature
1 salt and pepper to taste
Seared Scallops
8 Large scallops
Canola Oil
2 cloves garlic unpeeled, crushed
1 sprig of rosemary
1 Tbsp. Butter
Salt and pepper to taste
Tomato Oil
1 cup cherry tomatoes
2 cloves garlic peeled
½ tsp. paprika (optional)
1/2 cup Olive Oil
Preparation
Country Ham Soubise
Place ham, Madeira and shallots in a small saucepan. Cook over low heat till almost dry. Add water, milk and butter; simmer till reduced to the consistency of a thick sauce. Season with salt and pepper to taste. Note: This can be made up to three days ahead and rewarmed when needed.
Tomato Oil
Toss tomatoes, garlic and paprika with 1 tablespoon of olive oil. Roast in a 300 degree oven for 45 minutes. Cool slightly and puree in a blender with remaining olive oil for 3 minutes. Strain if desired and put aside for later use. Note: For a perfectly clear oil strain through a coffee filter.
Seared Scallops
If scallops are large cut in half lengthwise and season with salt and pepper. Heat a sauté pan over moderate heat till just smoking. Add a thin layer of oil to pan and add garlic and rosemary. This will impart their flavors to the oil. Cook scallops till dark brown, then flip, add butter and cook on other side till brown also. If scallops are thick, they can be finished in a 350 degree oven for 2 more minutes.
Serve over warm shallot and ham mixture and garnish with tomato oil.
