Scallops at tidbit's chef demo - May 22, 2009

Chef Demo - Metropolitan Market - May 22, 2009

tidbit bistro had another great chef demo at the Metropolitan Market on top of Queen Anne on Friday May 22nd. Kurt was cooking up one of his many great dishes, this time it was Vieiras con Pimientos y Chorizo (recipe follows).

Special thanks to Amy and Chandler for their help and for hosting us. They are such a pleasure to work with. We can't wait to have another demo with them!

VIEIRAS SALTEADAS CON PIMIENTOS Y CHORIZO
PAN-SEARED LARGE SEA SCALLOP
with chorizo, roasted pepper relish and citrus butter sauce.
Serves 4

Large fresh scallops 4
Palocio's mild chorizo, diced fine 2oz
Red bell pepper, roasted peeled, finely diced 1
Italian parsley, chopped 1 sprig
Extra virgin olive oil 2T
Juice of 1 lemon
Salt & pepper

Relish:
Combine bell pepper, chorizo, parsley, 1 T olive oil, lemon juice.

Scallops:
Salt and pepper scallops to taste.
Heat 1 T of the olive oil in a nonstick skillet over high heat until oil shimmers.
Place scallops in pan and cook until golden brown.
Do not turn scallops while they are browning.
Turn heat to low and turn scallops.
Cook until done, approx 1 minute.
To retain a crisp upper surface do not turn scallops again.
Serve over citrus butter sauce and top with chorizo relish.

Citrus Butter Sauce:
Shallot, diced fine 1T
White wine, dry 1c
Whole unsalted butter, cubed 2oz
Zest of 1 lemon, 1 lime, 1/2 orange
Combine shallot and wine in a nonreactive pot. Reduce over high heat to 1 T liquid.
Whisk in butter and zest over low heat until combined.