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
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Ingredients
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2
sheet 15" squared parchment paper
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3 tablespoons
good quality olive oil, divded
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6 ounces
andouille sausage, sliced into 1/4 inch pieces, and coarsely chopped
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2
large shallots, thinly sliced
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3
cloves garlic, minced
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1
medium bunch of Lacinato kale
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1 dash
dry sherry
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1 cup
Great White Northern Beans, cooked (Westbrea is a good, quick, canned option)
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6
jumbo sea scallops
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2 pinches
Piment d'Esplette
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salt
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freshly ground pepper
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1
blood orange, peeled, and sectioned from membrane
Directions
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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
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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
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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
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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
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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.
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