“B. Smith Cooks Southern Style”
4 tablespoons unsalted butter, divided 1 cup white onion, finely 1 cup red onion, finely diced 1/2 cup finely diced green bell pepper 1/2 cup finely diced celery 2 cloves garlic, minced 1 pound medium scallops 1 cup white wine 1 teaspoon dried thyme leaves 1 bay leaf 2 cups fish stock 1 tablespoon lemon juice 1 tablespoon Worcestershire sauce 1 cup heavy cream 2 tablespoons Dijon mustard 1/2 teaspoon Old Bay Seasoning 1 pound medium shrimp, shelled and deveined 1 pound crawfish tails, peeled Salt, to taste Ground black pepper, to taste Cooked Collard Greens,for serving Deep-Fried Julienne Vegetables, for garnish (Recipe Follows) Fresh chopped parsley, for garnishDirections: In a medium Dutch oven, heat 3 tablespoons of butter over medium high heat. Add the onion, bell pepper, celery and garlic and saute for 5 minutes, until vegetables are soft and the onion is transparent. Add the wine, thyme and bay leaf. Reduce heat to a simmer and cook for 2 minutes. Add the stock, lemon juice and Worcestershire sauce and return to a boil. Stir in the heavy cream, mustard and the Old Bay Seasoning. Reduce the heat to medium low. Add the shrimp and crawfish tails. Cook for 5 minutes or until the shrimp are pink. Season with salt and pepper to taste. Remove the bay leaf from the sauce and discard. For the Scallops: Pat the scallops dry with paper towels. Season generously all over with salt and pepper. In a separate skillet heat the 1 tablespoon of butter over medium-high heat. Place the scallops in the skillet in a single layer, spaced about an inch apart. The first scallop should sizzle on contact. If it doesn’t, wait a few seconds to let the pan heat before adding the rest. Do not crowd the pan; work in batches if necessary. Cook the scallops undisturbed for 2 minutes. If the scallop doesn’t release easily from the pan, let it cook for another few seconds until it does. Flip the scallops over. Cook the scallops on the second side undisturbed for 2 to 3 minutes more. Both sides of the scallop should be seared golden-brown and the sides should look opaque all the way through. The scallops should feel firm to the touch, but still slightly soft, like well-set Jell-O; do not overcook or the scallops become tough and chewy. To serve, place a helping of collard greens to the center of a plate. Nap the seafood mustard sauce over the collard greens. Garnish with the deep-fried julienne vegetables. To finish the dish, add the seared scallops and sprinkle with parsley. Enjoy this classic signature dish from B. Smith. For the Deep-Fried Julienne Vegetables: Ingredients:
1 cup 1/4-inch julienne zucchini 1 cup 1/4-inch julienne yellow squash 1 cup 1/4-inch julienne carrot 1 cup 1/5-inch julienne sweet potato 1 small julienne shallot 1 cup whole milk 1 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon black pepper Vegetable oil, for fryingDirections: Add the vegetables an milk to a 1 gallon resealable plastic bag. Place the bag in a bowl and refrigerate for 1 hour. Preheat the oven to 200 o F. In a deep Dutch oven or caste iron skillet, add enough oil to reach a depth of 1 inch. Heat the oil over medium high heat to 350 o F. In a shallow dish, combine flour, salt and pepper. Using a colander, drain the vegetables and toss them into the seasoned flour. Transfer the vegetables to a large sieve and shake off the excess flour. Working batch, deep fry large handfuls of the vegetables in the hot oil for 2 to 3 minutes, or until golden brown. Using a wire spyder or skimmer, or slotted spoon, remove the vegetable from the oil and drain on paper towels. Keep warm in the oven until ready to serve.
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