Episode 154: Shellfish

Scallop Croquets
Crab & Shrimp Souffle with Red Bell Peppers & Tarragon
Oysters Rockefeller

SCALLOP CROQUETTS
Preparation is easy

For Béchamel Sauce
1 tbs finely chopped onion - (15ml)
3 tbs unsalted butter - (45ml)
¼ cup all purpose flour - (50ml)
2 cups whole milk - (500ml)
¼ tsp salt - (1.25ml)
1/8 tsp white pepper

For Croquettes
6 slices firm white sandwich bread, crust removed
2-¼ stick's (1 cup plus 2 tbs) unsalted butter - (280ml)
¼ pound mushroom, trimmed, then halved if large - (110grams)
2 (½ inch thick) sliced onions
1 tbs fresh lemon juice - (15ml)
½ tsp salt - (2.5ml)
¾ tsp black pepper - (3.75ml)
½ Pound Sea scallops, tough muscle removed from side of each id necessary, then rinsed & halved - (230grams)
Dry White wine
1 oz Gruyere, cut into ¼ inch dice (¼ cup) - (50ml)
3 fresh parsley sprigs
1/3 cup of full cream ( 75ml)
½ cup all-purpose flour - (125ml)
1 large egg, lightly beaten
Chopped chives and lemons for garnish

Preparation time 5 ½ hours start to finish

Preheat oven to 350 F

Place tear pieces of bread into a food processor and reduce them to fine breadcrumbs. Spread ¾ cup of the breadcrumbs in a shallow baking pan. Reserve remaining crumbs for coating. Bake the breadcrumbs until dry but not golden about 5 minutes. Stir occasionally. (can be made in advance)

Scallop Quenelles
In a 1-quart saucepan heat 2 tbs of butter over moderately high heat, then combine mushrooms, onions, lemon juice, ¼ tsp of the salt and ½ tsp pepper, cover and stir occasionally.

When mushrooms give off liquid and the onions are soft add the sea scallops and enough white wine to just cover them, over a moderate heat, bring the mixture a to a boil.

Once mixture comes to a boil, remove from heat. Using a slotted spoon, transfer the scallops, mushrooms and onion mixture to a food processor. Place the liquid back on the heat to reduce.

Add your cheese and parsley sprigs to processor and pulse until all of the ingredients are minced. Pour the mixture into a large bowl.

When the poaching liquid has reduced to approximately 2 tbs add 1/3 of a cup of cream to the reduction and gently combine. Add the sauce to your scallop mixture. Gently fold in dried breadcrumbs. Cover and chill for at least 4 hours up to 8 hours.

Put flour, beaten egg and remaining fresh breadcrumbs into separate bowls. Stir remaining salt & pepper into the breadcrumbs.

Using a tablespoon roll level scallops mixture into ovals. Coat oval first with flour, knocking off any extra excess, and then dip into the egg, make sure to let the excess drip off. Then roll the croquette into the breadcrumbs to coat. Transfer it to a wax paper-lined baking pan. Continue until you have used all of your scallop mixture.

With remaining 2 sticks of butter, cut into 1-inch pieces and melt in a heavy saucepan over a low heat. Remove from heat and let stand for 3 minutes. Skim froth of the top and slowly pour butter into a 10-inch heavy skillet, must sure to leave milky solids in bottom of saucepan. Discard milky solids, then remains of the butter is now clarified butter.

Heat the clarified butter over low heat until hot but not smoking, then cook croquettes, turning them until the are golden brown all over, about 3 minutes. When they are done, transfer them with a slotted spoon to paper towel to drain and serve warm. Garnish with chopped chives and a splash of lemon juice.

Béchamel Sauce
In a 2-quart heavy saucepan cook onions in butter over a moderate low heat, until soft. While stirring add flour and cook for 3 minutes. Whisking, pour milk into the mixture and bring to a boil. Add salt & pepper to taste, reduce heat and simmer for 10 minutes. Stirring occasionally. Pour béchamel through a fine sieve into a bowl and cover surface with a round of wax paper. (Béchamel sauce can made in advance and stored chilled for up to three days.)

Yield: About 40 hors d'oeuvres
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CRAB & SHRIMP SOUFFLE WITH RED BELL PEPPERS & TARRAGON
Preparation is easy

Granted Parmesan cheese
½ cup crabmeat - (125ml)
½ cup small cooked shrimp - (125ml)
1 medium red bell pepper
2 tbs fresh whole tarragon leaves - (30ml)
¼ cup (1/2 stick) butter - (50ml)
5 tbs all purpose flour - (75ml)
1 large shallot, minced
1/8 tsp (scant) cayenne pepper
1/8 tsp white pepper
1 ¼ cup whole milk
1 ¼ cup dry white wine - (300ml)
6 large egg yolks
1 tsp salt - (5ml)
8 large egg whites
¾ tsp salt

Preparation time is 40 Minutes, cooking time 40 Minutes

To roast a Red Bell pepper, place the pepper on a grill, gas burner or directly on a rack under the broiler approximately 1 inch away from the heat. The pepper will take about 14 minutes to brown, turn the pepper every 5 to 6 minutes. When the pepper is charred all around, remove from oven and place it into a plastic bag. Close the bag and let the steam soften the pepper; it should take about 10 minutes. Remove the pepper from the bag, holding the pepper by the stem; peal the skin from the pepper. Once all the skin is removed, pull the stem away from the pepper and with it will come most of the seeds. Remove the seeds left inside with a teaspoon.

Oven should be heat to 400 F - Position rack in the centre of the oven.

Butter 1 ten-cup soufflé dish or six 1-¼ soufflé dishes, sprinkle with Parmesan cheese to coat. (If using 1-¼ soufflé dishes, place all six on a rimmed baking sheet.)

Mix together crab, shrimp, roasted peppers and tarragon in food processor; make sure seafood mixture is chopped finely.

In a large heavy saucepan melt butter over a medium heat. Add flour, shallot, white pepper and cayenne pepper, cook with out browning until mixture begins to bubble, make sure to whisk constantly.

While whisking, gradually pour in the milk. Then slowly add the wine. Cook until smooth, thick and begins to boil, about 2 minutes, then remove from heat.

Mix egg yolks and salt in a bowl, whisking quickly and all at once add mixture to the sauce, stir in seafood mixture.

Beat egg whites in a large bowl until stiff but not dry. Fold ¼ of the egg whites into a the lukewarm shellfish red pepper mix to lighten. Then gently fold in ¾ cup of Parmesan. Lastly add the remaining egg whites. Gently transfer soufflé mixture to your buttered cheese coated soufflé dish(es).

Carefully place soufflé in the oven. Bake until soufflé is puffed and golden. For large soufflé bake for about 40 minutes for smaller soufflé dishes about 25 minutes.

Serve Immediately

Serves 4 to 6
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OYSTERS ROCKEFELLER
Preparation is easy

Preparation time is 1 hour and 10 Minutes including chilling time
Cooking time 18 Minutes

1 small head of Boston lettuce, well washed, trimmed and spun dry, and chopped fine (about 5 cups) - (1250ml)
½ pound fresh spinach, coarse stems discarded and then leaves washed well, spun dry, and then chopped fine (about 3 ½ cups) - (875ml)
1 cup minced scallions - (250ml)
1-¾ cups fine dry breadcrumbs - (425ml)
½ cup minced celery - (125ml)
3 garlic cloves, minced
2 sticks butter - 1 cup unsalted butter - (250ml)
2 tbs Pernod or other anise flavoured liqueur - (30ml)
1 tbs anchovy paste - (15ml)
Cayenne to taste
12 slices of lean bacon
36 large oysters, shucked reserving the bottom (deeper) shell, scrubbed and dried, and 1/3 cup of the oyster liquor - (75ml) coarse salt for filling the platters

Course Salt for baking
Lemon wedges for garnish

Preheat oven 450 F

Combine the lettuce, spinach, scallions, and ½ cup of the breadcrumbs, parsley, celery and the garlic in a bowl. Over a moderate heat, melt butter in a skillet, once the butter has melted add the vegetable mixture, stirring for approximately 2 minutes, or until the greens are wilted.

Add the Pernod, anchovy paste, cayenne and salt & pepper to taste to vegetable mixture, cover and chill mixture for one hour or until cold.

In another skillet cook bacon until crispy, place on paper towel to drain and crumble when drained. Moisten the oysters with some of the reserved liquor and arrange one oyster in each of reserved shell. Spread half of the vegetable mixture onto the oysters and sprinkle the bacon over it. On top of the bacon add more vegetable mixture. Top each oyster off with breadcrumbs.

Using a jellyroll pan filled with coarse salt arrange the oysters and bake them in the oven for 18 minutes, or until the breadcrumbs are browned well. Garnish the platter with parsley and lemon wedges.

Makes 36 oysters
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Recipe courtesy of Chef Caroline McCann-Bizjak