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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
- 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
- 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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