Cayenne Crush olive oil · Seafood · SELECT Delicate olive oil ·Mar 26, 2024

Sea Scallops Americaine

Name: Sea Scallops Americaine
Ingredients: 2 tablespoons Fustini’s Delicate SELECT olive oil; 1 tablespoon butter; 18 jumbo dry scallops; 2 tablespoons Cognac or Brandy; fresh tarragon; 2 tablespoons Fustini’s Delicate SELECT olive oil; 2 shallots, minced; 1 small onion, minced; 1 garlic clove, minced; 1 cup dry white wine; 1 cup seafood stock; 48 ounces canned whole peeled tomatoes (preferably San Marzano); drizzle Fustini’s Cayenne Crush olive oil; 1 teaspoon dried Tarragon; salt and pepper

Submitted by Corporate Chef Andy Stewart

Ingredients

2 tablespoons Fustini’s Delicate SELECT olive oil
1 tablespoon butter
18 jumbo dry scallops
2 tablespoons Cognac or Brandy
fresh tarragon

2 tablespoons Fustini’s Delicate SELECT olive oil
2 shallots, minced
1 small onion, minced
1 garlic clove, minced
1 cup dry white wine
1 cup seafood stock
48 ounces canned whole peeled tomatoes (preferably San Marzano)
drizzle Fustini’s Cayenne Crush olive oil
1 teaspoon dried Tarragon
salt and pepper

Directions

Heat olive oil and butter in a large skillet over moderate heat. Add scallops and sear on each side for a couple of minutes. Add cognac and ignite if you wish. Once the flames are gone, add a few ladles of the sauce and cook for a few more minutes. Serve over rice or pasta with a garnish of fresh tarragon.
Heat olive oil in a medium-size pot over moderate heat and add shallot, onions and garlic. Cook, stirring frequently to wilt. Add wine and bring to simmer. Cook wine until reduced by half. Add seafood stock, tomatoes, Cayenne olive oil, and tarragon and bring to simmer. Simmer for 15 minutes then season with salt and pepper and pour through a fine-mesh strainer, pressing on the solids to extract as much liquid as possible.

Sea Scallops Americaine