Scallops With Chorizo, Roasted Veal Chops With Lemon Olive Salsa

8/8/2019 Scallops With Chorizo, Roasted Veal Chops With Lemon Olive Salsa

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SCALLOPS WITH CHORIZO

Sweet and meaty, scallops pair well with strongly flavoured spices as well as with meat. Scallopsand bacon are an old favourite, but I like the smoky hotness of chorizo, which balances the

scallops' sweetness nicely.

If you can find the large U10 dry scallops, two per person is plenty. Serve three per person ifyour scallops are smaller. I used smoked Spanish chorizo, but any spicy smoked sausage will

work.

Ingredients

1 tablespoon olive oil

1 chorizo sausage, skin removed, thinly sliced

8 to 12 dry scallops

Salt and freshly ground pepper

2 tablespoons lemon juice

Salad:

2 cups baby red oak leaf lettuce

cup torn fresh mint

1 tablespoon extra-virgin olive oil


Method

Heat oil in a large skillet over medium-high heat. Add chorizo and saut for 1 minute or until

crisped. Drain on paper towels, cool and cut into matchsticks.

Drain all but 1 tablespoon of fat from skillet and return skillet to heat.

Season scallops with salt and pepper. Add scallops to skillet and cook for 2 to 3 minutes per sideor until well seared and slightly opaque in middle.

Divide lettuce and mint among four plates and sprinkle with extra-virgin olive oil, salt andpepper.


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Pour lemon juice over scallops in skillet. Transfer immediately to serving plates and drizzle withany pan juices. Sprinkle with chorizo. Serves 4.

ROASTED VEAL CHOPS WITH LEMON OLIVE SALSA

Serve each chop with a small dab of salsa beside it and the rest of the salsa served separately.Use regular thyme with a pinch of lemon rind if lemon thyme is not available. Serve with amushroom risotto.

Ingredients

4 French-cut veal chops (about 12 ounces/375 grams each), 1 inches thick

1 tablespoon Dijon mustard

1 tablespoon chopped fresh lemon thyme

Salt and cracked black pepper

2 tablespoons olive oil

Lemon olive salsa:

1/3 cup chopped parsley

2 tablespoons capers

1 clove garlic, peeled

1 teaspoon grated lemon rind

3 anchovy fillets

2 tablespoons fresh breadcrumbs

1/2 cup olive oil

1 tablespoon lemon juice

cup chopped green olives


Method


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Rub chops with mustard and sprinkle with lemon thyme. Marinate for 1 hour. Season with saltand cracked pepper.

Preheat oven to 450 F. Heat oil in a large ovenproof skillet over medium-high heat. Sear chops

for 2 minutes per side.

Transfer skillet to oven and roast chops for 10 to 12 minutes or until chops are just pink inside.

Combine parsley, capers, garlic, lemon rind, anchovies and breadcrumbs in a food processor.

Process until finely chopped. Add oil and lemon juice and process until just combined. Removefrom food processor and stir in chopped olives, salt and pepper.

Serve veal chops with salsa. Serves 4.

BEIGNETS

A piping bag with a star tube fitting makes elegant-looking beignets; you can also make yourown piping bag by cutting a corner off a heavy-duty plastic bag or use a wet spoon to drop the

batter into the hot oil.

These beignets can be made earlier in the day and served at room temperature, but they are bestserved straight from the fryer. I usually do everything in advance except for the final quick

frying and reheating of the sauce just before serving.

Personal note: This is one of Bruce's favourite desserts. It's also one of the few dishes involvingchocolate that we really like after a meal.

Ingredients

cup water

cup butter

3 tablespoons granulated sugar

cup all-purpose flour

3 eggs

1 tablespoon grated lemon rind

Chocolate dipping sauce:

1 cup whipping cream

4 ounces (125 grams) bittersweet chocolate, chopped


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2 tablespoons orange or anise liqueur

Vegetable oil for deep-frying

Method

Combine water, butter and sugar in a pot and bring to a boil over medium-high heat. Remove

from heat and stir in flour all at once. Beat together with a wooden spoon to incorporate flour.

Return to heat and continue to beat for 1 to 2 minutes or until mixture pulls away from sides ofpot. Remove pot from heat again and, using a wooden spoon, beat in eggs one at a time until

mixture is smooth. Beat in lemon rind.

Bring cream to a simmer in a small pot. Remove from heat. Add chocolate and stir together untilchocolate melts. Stir in liqueur. Reheat before serving.

Add 2 inches oil to a wok or deep fryer. Heat to 350 F or until a cube of bread turns brown in 15seconds.

Transfer batter to a piping bag and pipe circles or ropes of dough into hot oil. Alternatively, drop

dough into oil with a tablespoon. Fry for about 1 minute or until golden. Remove with a slottedspoon or tongs.

Serve with warm chocolate sauce for dipping.

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Scallops With Chorizo, Roasted Veal Chops With Lemon Olive Salsa