Seared Sea Scallops with citrus Bread Crumbs, and Parsley-ginger Drizzle

serves two people  

Ingredients

1 lb u/10 scallops

¼ cup fresh bread crumbs

1 tsp lemon zest, chopped fine

1 tsp lime zest, chopped fine

½ cup Italian parsley, divided

¼ cup olive oil

1 tsp minced fresh ginger

1 tsp sliced garlic

1 ½ cups Edamame

1 cup shiitake mushrooms

2 oz dry rice noodles

Procedure

Preheat the oven at 350 degrees. Combine the bread crumbs and lemon, lime zest, season with salt and pepper set aside.  Preheat a sautée pan at medium heat add two table spoons olive oil; coat the scallops with the bread crumbs and cook them on the hot oil for one to two minutes on each side or until golden brown; finish in the oven for another three to four minutes. Bring a pot of water to a boil, add the rice noodles and cook for two minutes, drain the water and set aside. In a separate sautée pan, add two table spoons olive oil, sautée the mushrooms with a teaspoon of sliced garlic for one minute; add the Edamame and cook for two more minutes; fold in the noodles and toss well, reserve. In a blender, add the parsley and the rest of the garlic along with the ginger and oil; purée until smooth; season with salt and pepper to taste. Remove the scallops from the oven, place the noodles on a bowl with the scallops on top, drizzle the parsley-ginger sauce on the scallops and serve.

Enjoy!

Chef Paul Mattison, Executive Chef and Proprietor of Mattison's
®Chef Paul Mattison, 2010

Sautéed Prawns with Summer Sausage and Tomatoes

Serves two people

Ingredients

1 lb large prawns, cleaned and deveined

3 tbs olive oil

½ cup summer sausage, sliced into ¼ inch thick

2 cloves garlic, sliced

1 cup heirloom tomatoes, yellow and red

4 basil leaves, julienne

½ cup red onions, thinly sliced 

1 cup baby spinach

2 oz sherry wine

¼ cup chicken or fish stock

1 tsp fresh lemon Juice

Procedure

Preheat a large sauté pan at medium-high heat, add the prawns carefully, sauté for two minutes, add the onions, garlic, sausage, and cook for one minute; add the tomatoes, sherry and stock, cook for one more minute; then add the spinach, basil and lemon juice; season with salt and pepper to taste. Serve immediately. 

Enjoy!

Chef Paul Mattison, Executive Chef and Proprietor of Mattison's
®Chef Paul Mattison, 2010

Rack of Lamb with Olive Crust and Red Pepper Sauce

Serves two people      

Ingredients

two 8 oz lamb racks, trimmed

½ cup calamata olives, pitted and puréed

¼ cup Panko bread crumbs

3 tbs olive oil

Sauce

½ cup roasted red peppers, cleaned and seeded

1 clove garlic, sliced

1 small shallot, sliced

¼ cup canola oil

salt and pepper to taste

Chard

3 tbs olive oil

3 cups Swiss chard, washed and cut into one inch pieces

2 cloves garlic, thinly sliced 

salt and pepper to taste

Procedure

Preheat the oven to 350 degrees.  In a medium size pan, add two table spoons olive oil at high heat, season the lamb with salt and pepper, then sear for one minute on each side, remove from the heat and let cool slightly. Once the lamb is cool enough to handle, coat the rack with the olive purée, then sprinkle the Panko on top; place it in the oven for six to seven minutes for medium rare, remove from the oven and let rest for three to four minutes. In a small sauté pan, add one table spoon of olive oil, add the garlic and shallot, sauté for thirty seconds, add the peppers and chicken stock, let simmer for five minutes, season with salt and pepper to taste and set aside to cool. In a large sauté pan with some olive oil at medium-high heat, add the two cloves garlic let get some color, then add the chard, and sauté for three minutes, remove from the heat and set aside.  Once the pepper sauce has cooled, place it in the blender and purée until smooth. With a sharp knife, slice the lamb into double chops, and serve with the pepper sauce on the bottom of plate, and the chard next to it.  

Enjoy!

Chef Paul Mattison, Executive Chef and Proprietor of Mattison's
®Chef Paul Mattison, 2010

Arancini (Little oranges - a specialty of Sicily)

Ingredients

1 large pinch of saffron threads

1 cup white wine

7 tbs butter

1 cup Spanish onion, finely chopped

1 large garlic clove, crushed

3 cups chicken stock

2 fresh thyme chopped

1 cup Arborio rice

½ cup grated parmesan cheese

2/3 cup mozzarella cheese cut into cubes

¾ cup dry bread crumbs

Oil for deep frying

Sauce

3 tbs. olive oil

3 cups fresh Roma tomatoes ( peeled)

2 cloves garlic crushed

¼ cup onions chopped

½ tsp dry oregano

4 basil leaves

2 tsp parmesan cheese

Procedure

Leave the saffron to soak in the wine while you make the risotto. Melt the butter in a large sauce pan. Add the onions and garlic and cook over medium heat for three to four minutes until soften but not brown. Heat the stock to a simmer in another saucepan. Add the rice to the onions and garlic and cook for one minute; add the win-saffron and stirr until all the wine is absorbed; add the chicken stock stirring constantly so the rice cooks evenly; continue this process until the stock is gone, and the rice is creamy; remove from the heat and add the Parmesan cheese, spread on a sheet pan and cover with plastic and place it in the refrigerator for several hours or over night. 

To make the Arancini

Roll a small amount of risotto into a walnut-size ball; press a hole in the middle with your thumb, place a small piece of cheese inside and press the risotto around to enclose in a ball; repeat with the rest of the risotto. Roll each ball in the bread crumbs, pressing slightly to coat well.  Heat enough oil in a deep pan to fully cover the Arancini. Heat to 350 degrees. Deep fry the Arancini for three to four minutes, in small batches without crowding the pan; drain on paper towels and set aside. In a medium size sauce pot, add olive oil at medium heat; add the onions and garlic, cook for two minutes; add the oregano and tomatoes and cook for twenty five minutes; add the basil and Parmesan cheese, using a hand blender puree the sauce, season with salt and pepper to taste. To serve, add a pool of fresh tomato sauce in a bowl and place the Arancini on the sauce and sprinkle fresh Parmesan for garnish. 

Enjoy! 

Chef Paul Mattison, Executive Chef and Proprietor of Mattison's
®Chef Paul Mattison, 2010

Chicken Chasseur (hunter: it refers to the fact that this was originally a recipe for cooking game)

Ingredients

1 two-three lb chicken

1 tbs canola oil

4 tbs butter

2 shallots, finely chopped

¼ lb button mushrooms sliced

2 tsp all-purpose flour

½ cup white wine

3 tbs brandy

2 tsp tomato paste

¾ cup chicken stock

2 tsp fresh tarragon, chopped

1 tsp fresh parsley, chopped

Procedure

Cut the chicken into eight pieces by removing both legs and cutting between the joints of the drum stick and the thigh.  Cut down either side of the back bone. Turn the chicken over and cut through the cartilage down the center of the breast bone. Cut each breast in half, leaving the wing attached to the top half. Heat the oil at high heat in a sauce pan and add two tablespoons of butter. When the foaming subsides, add the chicken and sauté in batches on both sides until brown. Remove to a plate and keep warm. Pour the excess fat out out of the pan. Melt the remaining butter in the pan, add the shallots and cool gently until soft. Add the mushrooms and cook for three minutes; add the flour and cook stirring constantly for one minute. Stir in the wine, brandy, tomato paste, and chicken stock. Bring to a boil, stirring constantly, then reduce the heat; add the tarragon, season with salt and fresh cracked black pepper to taste; return the chicken to the pan, cover and simmer for thirty minutes, or until chicken is cooked through. Sprinkle with parsley and serve.  

Enjoy!

Chef Paul Mattison, Executive Chef and Proprietor of Mattison's
®Chef Paul Mattison, 2010

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