Kale, Andouille, Scallop, White Bean, and Piment d'Esplette - in Parchment

By • December 30, 2009 12 Comments

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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
  1. 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
  2. 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
  3. 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
  4. 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
  5. 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.

More Great Recipes: Entrees|Vegetables|Fish & Seafood|Beans & Legumes|Scallops

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