Some days, I rock.
Today is one of those days.
It is one of those days because I successfully fueled a raging sports fan with a Game-Day Dinner revolving around spring onions.
You heard me; spring onions.
Not exactly what comes to mind when your intention is to serve “bar food” for a basketball game. But trust me; it was good.
Mr. RGBistro had an industry meeting / event before the Big Game this afternoon, so it was up to me to crawl through afternoon traffic, do the market run and come up with a Game-Day Dinner.
After lunching on a fantastic Porcini Mac & Cheese at the Old Vine Café today, I was actually inspired to make an earthy cheesy pasta dinner. I even went through the cheese aisle at the local market and stocked up on white cheddar, gruyere, manchego, and two different varieties of aged gouda.
Luckily for Mr. RGBistro, I also rolled through the produce section, where locally grown spring onions were proudly on display.
I’m not sure what the onion situation is where you are, but where we’re at, we’re finally over last falls’ crop. What’s been left in our traditional (and farmers’) markets are past-their-prime weenies. So we’ve been avoiding them.
But today… oh today…
Today, there were spring onions for sale. Fresh, paper-thin, and not a bruise, bump or tear anywhere on their beautiful skin; onions. And I had my choice between red or white. !!! So naturally, I chose both.
My visit to produce was followed by a stroll through the seafood section. After briefly flirting with the cute man in suspenders and golashes, I picked up five fresh, never-been-frozen jumbo scallops.
At home, also I managed to find the first of this seasons’ tomatoes, ready for the taking.
The result: you’ll see below. This needs no explanation; the scallops were freaking awesome. The tomatoes were uber spectacular.
Sorry mac & cheese; you’re bumped until next time.
Does your favorite sports fan have any Game-Day requests?
Spring Onions over Sautéed Jumbo Scallops on a bed of Lime Juice, White Wine, Butter and Cream Reduction
~ Serves 2 ~
~ Ingredients ~
- 1 white spring onion
- ¼ cup all-purpose flour
- 1 tsp. kosher salt
- 3+ cups vegetable or canola oil
- 1 lime
- 1 tbsp. olive oil
- 1 tbsp. unsalted butter
- ¼ cup dry white wine
- 2 tbsp. heavy cream
- Grind of salt and white pepper
- 1 tbsp. olive oil
- 1 tbsp. unsalted butter
- 5 fresh jumbo scallops (yield 6 ½ oz.)
~ Preparation ~
Total Preparation Time: 45 minutes
Make deep-fried spring onions: Pour enough vegetable oil or olive oil into small pan to obtain depth of 4 inches. Add candy thermometer and heat to 375˚F. Meanwhile, combine all-purpose flour and kosher salt in a small bowl. Set out large plate with dry paper towel. Slice onion in half lengthwise; then slice one-half of the onion thin to create strip. (Save the other half of the onion for the cream sauce in step 3.) Toss onions in flour, then set aside.
Once frying pan reaches 375˚F, fry onions for approx. 2 minutes, or until golden brown. Set on plate with paper towels to dry.
Make cream sauce: Zest one lime, set zest aside. Then juice lime into small dish. With remaining half of the onion, finely dice. In a sauté pan, sauté diced onions in 1 tbsp. butter and olive oil over medium heat for about 5 minutes. Add in lime juice and let absorb, about 30 seconds. Then add in white wine and let absorb, about 30 seconds. Turn down heat to low. Add in lime zest and cream, swirl with whisk and let mixture reduce to creamy consistency; but do not let sauce boil. Generously salt and pepper to taste. To keep warm while making scallops, pour cream sauce into ramekin, then steep ramekin in a bowl of hot water.
Prepare scallops: Heat large skillet. Add in 1 tbsp. butter and 1 tbsp. olive oil and let it get really hot. (Turn off your smoke alarm.) Wet your fingers. If you flick a little water onto the oil, it should make an angry sizzle. Once the oil is hot, gently place the scallops onto the pan, leaving space in between each piece. Don’t touch it again until it’s nicely seared. Grind generously with salt and pepper. Then flip it over, place it back on a different part of the skillet (that wasn’t previously used) to sear the second side. Once the second side is seared, remove from heat.
Spoon half of the cream mixture into the bottom of the serving platter or dish. (Reserve the other half for another use, like morning-after omelets). Top with scallops, then top scallops with half of the fried onion mixture. (Reserve the other half for another use, like morning-after omelets). Serve immediately.
Nutrition content per serving: 324 calories, 8g carbs, 15.5g protein, 25.5g fat, 1g fiber
Cost per serving: $5.61
Source: Rustic Garden Bistro