Featured Recipe: Courtesy of Richard Carr, C.E.C., Executive Chef at Berret’s Seafood Restaurant, Williamsburg, Virginia and Riverwalk Restaurant, Yorktown, Virginia. Chef Carr is author of “There is Still Romance in Food” cookbook.
Rosemary Skewered Sea Scallops and Grilled Surry Sausage
served over a Fresh Spinach Salad with Warm Honey-French Dressing, Roasted Yukon Gold Potatoes and Sweet Onions
Yield: 4 servings
INGREDIENTS:
- 4 small sized Yukon gold potatoes
- Cooking oil
- Salt & pepper
- 1 medium-sized red onion, cut in half then into quarter-inch half moons
- 4 fresh rosemary sticks, each about six inches long
- 24 sea scallops, washed lightly and tag removed
- 2 tablespoons olive oil
- 1 teaspoon Montreal seasoning
- 1 pound fresh spinach leaves, stems removed, rinsed and dried
- 4 (3-ounce) smoked Surry Sausage links
- 2 vine-ripened tomatoes, cut into 8 wedges each
- 1 cup Warm Honey French Dressing
- 1 loaf warm, crusty French bread
TOOLS:
Measuring spoons and cup, cutting board, chef’s knife, grill, baking
pan, tongs and ladle.
PROCEDURE:
Cut each Yukon gold potato into 8 wedges, coat lightly with oil and season with salt and pepper. Lightly oil red onions and place with potatoes in a preheated 375-degree oven. Cook until potatoes are fork tender. This should be about 20 minutes. Remove from the oven and set aside at room temperature until time of service.
The rosemary sticks need to be stripped of the actual herb by holding one end and, like a Christmas tree, pull back on the herb against the natural grain. The herb leaves will come right off. Save the herb for another recipe. Skewer 6 scallops onto each rosemary stick. Lightly roll in the olive oil and sprinkle all around with the Montreal seasoning.
Place the scallops and sausage links on a hot grill until the sausage is
completely cooked and the scallops are white. (Difficult to estimate time for cooking. It depends on the heat of the grill.)
In the center of the plate, place a generous amount of spinach leaves. Arrange four wedges of tomato, seasoned with salt and pepper, and the roasted potatoes and sweet onions. Next, take the cooked sausage and rosemary skewered scallops and place on top of the spinach salad. Drizzle with about two ounces of the
Warm Honey-French Dressing (recipe below) and serve. Some crusty French bread would be a nice accompaniment for a great lunch.
Warm Honey French Dressing
Yield: 4 servings
INGREDIENTS:
- 3/4 cup chili sauce
- 1/2 cup honey
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 tablespoon cracked black pepper
- 1 tablespoon salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 cup salad oil
- 1 tablespoon finely diced chives
TOOLS:
Measuring spoons and cup, cutting board, chef’s knife, mixing bowl, wire whisk, rubber spatula and double boiler set-up.
PROCEDURE:
In a two-quart mixing bowl, place the chili sauce, honey, vinegar, sugar and spices and whisk thoroughly until thoroughly combined. Slowly drizzle the oil into the chili sauce mixture, stirring the entire time to let the oil totally incorporate into the dressing. When the dressing is mixed thoroughly, fold in the fresh chives. To heat, place in a double boiler and heat until just warm before serving over salad.
