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SCALLOPS WITH CRAB, SAFFRON AND TOMATOLe Fou Frog from Le Fou Frog

Scallops With Crab, Saffron And Tomato
Posted: 04/1/2011

INGREDIENTS:

Makes 4 servings:
2 tablespoons extra virgin olive oil

Mirapoix:
1 carrot, coarsely chopped
2 celery sticks
1 medium white onion, chopped
1 head of garlic, cut in halfPull the meat from
2 small blue crabs, pull off the meat for crab stock; it should yield about 1/2 a cup

1/2 cup brandy
2 teaspoons white wine
5 cups water
1 tablespoon tomato paste

pinch of saffron
3 medium sized Roma tomatoes, peeled and chopped
2 large lemons, juiced
1 tablespoon dry vermouth
Salt and pepper
1/2 cup cream

2 pounds of dry U10 scallops
salt and pepper
1 tablespoon olive oil
1 cup crab meat, cooked
 

Le Fou Frog

INSTRUCTIONS:

Crab broth:
In a saucepan put 2 tablespoons extra virgin olive oil. Add the mirapoix and blue crabs. Break up the crab. Let the mirapoix vegetables sweat and, when they start to glisten, deglaze the pan with brandy. Add white wine, water, and a tablespoon of tomato paste. Let simmer over low heat until reduced by half. Strain and set aside.

Sauce:
In saucepan, put 1 cup of crab broth. Then top with saffron, Roma tomatoes and the lemon juice. Cook at medium heat until combined. Take from the heat and pass through a chinois (a conical sieve with extremely fine mesh). Take the pureed broth, put into a saucepan and reduce to half over low heat. Add dry vermouth, salt and pepper and cream. Simmer over low heat until thickened, about 10 minutes.

Assembly:
While the sauce simmers, heat a sauté pan to medium, and season scallops with salt and pepper. Add 1 tablespoon olive oil and sauté scallops until brown on both sides; about one minute per side. Plate the scallops and drizzle sauce around them. If desired, add crab meat chunks to the sauce at the end of cooking. Serve scallops with rice or polenta, and vegetables. Bon Appetit!
 



Cook Time: