Because NYE isn’t always about an motherfucking outfit.
That’s 90% of it but how come nobody ever talks about the 10%?
How come nobody ever tries to make/find a sexy NYE meal?
I realized yesterday that I’ve been spending WAY too much time trying to find the perfect outfit.
Not ONE, motherfucking thing has panned out.
I’m talking present-tense.
I still have no idea what I’m going to wear.
It’s a size issue, it’s a fit issue, it’s a material-wrinkles-way-too-damn-much issue, it’s a I-wore-something-like-this-last-year issue.
Trying on all this shit, I could literally feel my body temperature rising…
I was fucking agitated.
So I finally just said, fuck it.
I’m tapping out.
Time to refocus.
Find another way to mark this milestone.
And this shit right here??
These perfectly cooked, poached sea scallops resting in this creamy caviar sauce is now my 90%.
I give exactly 10% of a fuck about what I wear for NYE now.
So let’s get into this.
Let’s get into this …magic.
NYE = The best of everything and that’s how I approached this plate.
That meant fat assed scallops.
Cuz see, perfectly cooked scallops melt in your mouth and that’s part of what makes this so decadent.
If you overcook the scallops on the other hand, you may as well be eating the kitchen floor.
Grab a large pillow, get comfortable on your kitchen floor and just have at it.
So pay fucking attention if you’d rather be seated at a table, like a gentleman.
And when you cook the scallops just right and you get that real, real good caviar…
It’s literally a party in your mouth.
Fireworks and orgy included.
An all-inclusive package if you will.
And yes I know, this isn’t healthy but can we just say fuck healthy for a min?
I’m in the middle of a dope deal here, trading healthy for decadence.
Seriously though, this is a hugely luxurious dish, with the sweet flesh of the scallops enhanced by a cream sauce thickened with caviar.
Rich and creamy, sweet and delicate.
The scallops are poached for just a min or 2 and the caviar is added to the sauce just before serving to preserve its integrity.
Point to note: even though this is a pretty easy dish to make, the tricky part is the caviar.
If the caviar is overcooked in the sauce, they will turn hard and just…why?
Why fuck up caviar?
This is an egg-thickened sauce so go gently.
Don’t fuck this up.
Or as the non-patient me would put it, “Don’t be an idiot.”
I also mentioned above that I poached the scallops in court-bouillon.
Court-Bouillon basically means “short” or “quick stock” and can be as simple as salted water and vinegar or as complex as adding onions, carrots, herbs, peppercorns, etc and a bouquet garni such as bay leaves, thyme and/or parsley stems.
I, of course, went the complex route, although I used cilantro in place of parsley because I didn’t have any parsley and I mean…it ain’t that serious.
Lastly – the red cabbage.
It’s not just for color, I don’t play that shit.
I selected it because I wanted the option to break up that silky smooth texture of the scallops and caviar with some crunch.
The apple cider vinegar does an excellent job of breaking up any bitterness of the cabbage while tenderizing it.
This helps is it taste less ‘raw’, allowing a lot more cohesion when combined with the scallops.
So there you have it.
It’s finally NYE…D-day.
We’re going to burlesque show at this badass theater in Medford, which after 2 intermissions, will end with a black tie cocktail party to ring in the new year.
And even though I want to look like a million g*ddamn bucks (my man’s going in tux for crying out loud), it’s much more important to eat good first.
Happy New Year to all of you, especially those on the other side of the planet where it’s already the New Year 🙂
How’s 2015 lookin?
Poached Scallops in Caviar Cream on Red Cabbage.
What I Used.
18 Large Sea Scallops. ½ cup Clam Juice. ½ cup Heavy Cream (I used coconut cream). 4 cups Court Bouillon (recipe below). 3 cups Shredded Red Cabbage. ¼ cup Apple Cider Vinegar. 6 or more reserved scallop/clam shells. 3 oz Caviar. 1 Lemon Slice/1 tbsp Lemon Juice. 1 tbsp Unsalted Butter. Olive Oil. Salt. Pepper.
Court Bouillon: 4 cups Water. ½ cup Red Wine Vinegar. 1 Thyme Sprig. 1 Bay Leaf. 3 tbsp minced Cilantro. 3 Garlic Cloves. 3 Small Carrots. ½ an Onion (diced). 1 tbsp Black Peppercorns. ½ cup Olive Oil. Salt.
What I Did.
First drool over the scallops, anticipating their future.
Ok sorry, sorry..
First rinse and pat dry the scallops.
Then season both sides with salt & pepper.
Set aside to rest while you make the court-bouillon.
Make the court-bouillon:
To a pot, add: 4 cups water, ½ cup red wine vinegar, 1 thyme sprig, 1 bay leaf, 1 tbsp minced cilantro, 3 garlic gloves, 3 small carrots, the diced onion, a few shakes of salt and 1 tbsp black peppercorns.
Bring all the ingredients to boil.
Lower the heat and let simmer for 10 mins.
Remove from heat.
Strain and set aside.
Make the cream sauce:
In a small pot, add in the clam juice and the cream.
Bring to a boil then reduce to a simmer.
Add in the 1 tbsp butter.
Whisk to incorporate.
Remove from heat.
Set aside somewhere warm.
Lastly, cook the scallops.
Reheat the court-bouillon until simmering.
Add in salt & peppered scallops.
Poach until the scallops are just-cooked.
About 1-2 mins.
Depending on the size of the scallops.
Strain from the bouillon and set aside.
Add 2 tbsp minced cilantro and half the caviar to the warm cream sauce.
Add in the peppercorns, squeezing in the lemon juice.
Serve by placing the clam shells over the bed of cabbage.
And spooning the sauce over and around the scallops, topping them with a dollop of the reserved caviar.
If you don’t have clam shells to serve the scallops in, you can also use small shallow bowls.