Recipes
1-lb Yukon gold potatoes
1-lb Idaho potatoes
4 Jalapeños (slice in 1/4 moons)
1/4 Cup Shallots (julienne)
1-1/4 Cup Chicken stock
1-1/4 Cup Heavy whipping cream
6 oz Monteray jack cheese
To Taste Salt & pepper mix
To Taste White pepper
Per serving
1/2 oz. Monterey Jack cheese
3 slices Jalapeño
1. Slice Yukon and Idaho potatoes to scalloped potato thickness.
2. Melt butter in rondo; sauté shallots and jalapeños until tender.
3. Add potatoes to the rondo.
4. Add chicken stock to the potatoes, let reduce until almost dry.
5. Add heavy cream, let thicken and add Monterey Jack cheese.
6. Add salt & pepper mixture and also white pepper to taste.
7. Portion out potatoes into au gratin dishes. These dishes may be held in the refrigerator.
8. When ready to serve, top au gratin dish with additional 1/2 ounce of Monterey Jack cheese and bake in the oven until hot in the middle.
9. Top with 3 slices of jalapeño.
Ocean Prime Seafood Seasoning as needed
Kosher Salt as needed
1 Tbsp. Olive Oil
1 Cup Champagne Buerre Blanc (recipe below)
1 Lemon, thinly sliced into 12 pieces with seeds removed
1. Before preparing scallops, start by making the Champagne Buerre Blanc. Keep warm until scallops are finished.
2. Wash scallops in cold water and pat dry.
3. Preheat your broiler. While broiler is preheating, season scallops on all sides with kosher salt and season the tops of the scallops with the Ocean Prime Seafood Seasoning.
4. Brush the bottom of a broil pan with Olive Oil. If pan isn’t large enough for all scallops, use two pans.
5. Place scallops in the pan leaving about ½ inch in between each scallop. Place under preheated broiler and cook with oven door open until the scallops are nicely browned on top.
6. Remove pan from oven. Repeat with second pan if using two. Turn the broiler off and turn oven on to 350 degrees. Let the oven preheat for about 5 minutes and then place the scallops in the oven to finish cooking.
7. Cook scallops to desired doneness- they should be firm to the touch when fully cooked. About 8 – 10 minutes.
8. Place three lemon slices on each of the four plates. Spoon about on quarter of the Champagne Buerre Blanc on each plate and divide the scallops between the plates. Garnish with chopped parsley.
Champagne Buerre Blanc: Yields about 3 Cups
½ Sliced Shallot
1 Clove Minced Garlic
1 Sprig Fresh Thyme
1 Sprig Washed Flat Leaf Parsley
¼ Cup Champagne
½ Cup White Wine (Sauvignon Blanc or Chardonnay Recommended)
½ Bay Leaf
1 Cup Clam Juice or Low-Sodium Chicken Broth
1 ½ Cups Warm Heavy Cream
4 Tbsp. Diced Unsalted Butter
Kosher Salt to taste
Ground White Pepper to taste
1. Heat a medium sized sauté pan over Medium-High heat.
2. Add shallots, garlic, thyme, parsley, champagne, white wine, bay leaf and clam juice
or chicken broth to pan. Bring to a boil.
3. After it has come to a boil, reduce heat and simmer until mixture has reduced by one half.
4. Add warmed heavy cream to pan and return mixture to a boil. Reduce heat and simmer until mix is reduced by one quarter or until it reaches a thing sauce like consistency.
5. Reduce heat and simmer until mixture is reduced by one quarter
5. Add diced butter to pan and turn off heat. Whisk mix until butter is melted and completely combined.
6. Taste sauce, and add salt and white pepper as needed.
7. Strain sauce and keep warm until needed. (Do not bring to a boil or reheat in the microwave).
