We're making Georges Bank scallops filled with house-made andouille sausage, sweet pea tendrils, and cauliflower chowder with Chef Karsten Hart of Castle Hill Inn .
To Prepare the Scallops:
4 each Fresh Diver Sea Scallops
1 Link Andouille Sausage
1 tbsp. Canola oil
Using a ½ inch ring mold cut out the center of each scallop. Reserve the centers for later. Cut andouille lengthwise making sure it is the same height as the scallop.
Using a slightly larger ring mold remove the centers of the andouille. Reserve the scraps for later use. Fill the scallops with the andouille centers.
Heat a sauté pan over medium heat. Add canola oil until it lightly smokes and add scallops.
Brown on both sides and cook in a 350 degree oven for 2 minutes or until slightly firm. Remove and reserve scallops for later use.
To prepare the Chowder:
½ lb. Butter, unsalted
½ lb. Bacon, ground using a blender
Reserved Andouille Sausage, ground using a blender
1 ½ cups Yellow Onion, minced
1 cup Celery, minced
1 cup Yukon Gold Potato, small diced
1 tsp. Thyme, chopped
2 tsp. Curry Powder,
1 ½ cups All Purpose Flour
2 Quarts Fresh Clam Juice
1 Quart Heavy Cream
Tabasco, Lemon Juice and Worcheshire Sauce
Reserved Scallop Centers
Salt and freshly ground Pepper
In a large soup pot add butter, bacon and Andouille sausage. Sweat for 4 minutes. Add onion, celery and potato. Sweat for an additional 2 minutes.
Add thyme, curry powder and flour to form a roux. Add clam juice and simmer for 30 minutes. The soup should thicken from the roux.
Add heavy cream, scallop centers and bring to a simmer. Adjust seasoning with Tabasco, lemon juice, Worcheshire sauce, salt and pepper.
To prepare the pea tendrils:
1 tsp. Butter, unsalted
1 each, Shallot, sliced
2 lb. Pea Tendrils, leaves only
½ lb. Water Chestnuts, peeled and sliced
In a sauté pan over low heat add butter. Add shallots and sweat for 2 minutes. Add pea tendrils, water chestnuts and sweat for an additional minute. Season with salt and freshly ground black pepper. Reserve for plating.
To present the dish:
Place stuffed in center of the plate and pour the chowder around. Garnish baby pea tendrils and shaved cauliflower. Enjoy!
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