Kale, Andouille, Scallop, White Bean, and Piment d'Esplette - in Parchment
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Author Notes: "Be neat about it!" someone whispers in my ear, each year, about this same time (usually followed by "everything has its place," and some other terrific suggestions). I try - really - and to my credit, everything is always sparkling clean underneath its bedlam surface. Creating, and cooking, an entire meal neatly tucked in parchment, seemed like a good start to meeting this suggested resolution. Caldo verde has been on my mind, and I love the fruity/spicy flavor of the Piment d'Esplette that my Basque-traveling friend recently gave to me; and seafood always seems to me to inspire a hope for prosperity in life - with friends, family, and happiness - and so, the scallops. - Jennifer Ann
Serves 2
- 2 sheet 15" squared parchment paper
- 3 tablespoons good quality olive oil, divded
- 6 ounces andouille sausage, sliced into 1/4 inch pieces, and coarsely chopped
- 2 large shallots, thinly sliced
- 3 cloves garlic, minced
- 1 medium bunch of Lacinato kale
- 1 dash dry sherry
- 1 cup Great White Northern Beans, cooked (Westbrea is a good, quick, canned option)
- 6 jumbo sea scallops
- 2 pinches Piment d'Esplette
- salt
- freshly ground pepper
- 1 blood orange, peeled, and sectioned from membrane
- heat 1 tablespoon olive olive oil in a nonstick skillet; add sausage and cook over medium high heat, until sausages is lightly browned; remove from heat and transfer sausage to a medium sized bowl to cool
- add 1.5 tablespoon of oil to the same nonstick skillet, over medium high heat; add shallots and stir until lightly browned and soft; add garlic, and cook for 1-2 minutes, until fragrant
- add kale, and toss over heat until beginning to soften, add big dash of dry sherry, and cook until kale reduces by only just 1/3 - 1/2 original size (4-minutes); quickly remove from heat and add to the bowl with andouille sausage; stir to combine
- on 15" parchment square, add half of kale mixture to center; scoop 1/2 white beans on top, add three scallops; drizzle with a good dose of olive oil, then sprinkle with piment d'Esplette, salt and pepper; gather edges up and tie in a bundle with cooking twine
- bake at 400 for 12 minutes; let sit for 5 minutes; place bundle on plates, untie, and open; serve with a side of blood orange sections.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Scallops
- This recipe was entered in the contest for Your Best New Year's Resolution Dish
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9 months ago juliunruly
The recipe doesn't state what to do with the second half of the kale mixture and white beans, after "on 15" parchment square, add half of kale mixture to center; scoop 1/2 white beans"
over 3 years ago Babette's Feast
Wow, someone actually uses Piment d'Esplette in the States - how exciting! It adds an amazing taste. Great recipe, thank you for sharing it.
over 3 years ago Jennifer Ann
Thanks for the nice comments. My friend, LLoquet, lives in Paris and gave me the Piment d'Esplette as a birthday gift. I really love it. It is also terrific on oven roasted sweet potatoes.
over 3 years ago pierino
pierino is a trusted source on General Cooking and Tough Love.
Again, this is one of my own favorite "piments". But I also like to use Aleppo pepper which has a little more "pop" to it. Sometimes I use them interchangeably.
over 3 years ago Jennifer Ann
Thanks for the tip! I picked up some Aleppo this weekend for an al pastor taco recipe (I was surprise to see that Aleppo is from Syria - I was expecting Mexico). I will definitely try it soon.
over 3 years ago pierino
pierino is a trusted source on General Cooking and Tough Love.
I love Piment d'Esplette which comes from the French side of the Basque border, if in fact there is a border. But the ingredients here are all really good and really Iberian except maybe for the andouille.
over 3 years ago Jennifer Ann
If only I could have found linguica sausage! Milwaukee actually has a surprisingly substantial array of ethnic markets but no Portuguese - yet!
over 3 years ago lastnightsdinner
We've got plenty here in Rhode Island, Jennifer Ann. Maybe we can arrange a trade? :)
over 3 years ago Jennifer Ann
It's a deal! I may be back working in Boston soon - do you think I can tote a few links of kielbasa and bratwurst in my carry-on?