Bruno Albouze Scallops Pernod Ratatouille
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Seared Scallops In Pernod Sauce

Yields6 ServingsPrep Time45 minsCook Time5 minsTotal Time50 minsDifficultyBeginnerRating

Ingredients

Ratatouille
 300 g Onions, chopped
 200 g Fennel, chopped*
 30 g Garlic, minced
 500 g Eggplant, diced
 400 g Bell peppers, diced
 250 g Zucchini, diced
 250 g Yellow squashes, diced
 500 g Roma tomatoes, diced Or sub for best canned tomatoes, or use both
 40 g Olive oil
 10 g Basil, chopped ≈10 leaves
 5 g Fresh thyme sprigs
Potatoes
 600 g Small Yukon potatoes, cooked(100g per serving)
 20 g Butter, or olive oil
 40 g Italian parsleyWashed & chopped
Pernod Sauce
 30 g Shallots, minced
 100 g White wine
 100 g Heavy cream
 5 g Bouquet (Fresh thyme, 1 bay leaf, 5 peppercorns)
 200 g Butter, cubed and cool
 2 g Turmeric (For the color)Salt & Pepper to taste.
 10 g Pernod, Ricard or Pastis
Searing Scallops
 500 g Scallops 3 per serving
 15 g Neutral oil
 15 g Butter
 40 g Pernod for flambé

Directions

About
1

Here is the perfect marriage between sea and vegges. A doable entree that you would find in rated bistros and restaurants. The Pernod sauce bring this dish to the next level. Skip sauce if you want to cut calories. Ratatouille is a French Provençal stewed vegetable dish, originating in Nice. A combination of summer vegetables such as tomato, zucchini, bell pepper, eggplant, as well as onions, garlic, basil and thyme. Depending on the purpose of the dish, vegetables are cut into chunks to small dice, and even brunoise for nice looking amuse bouche for instance. *Since fennel pairs well with seafood, it would be a great addition to this ratatouille.

Ratatouille
2

Wash off all veggies first. Cut off ends and stems. Remove seeds and white membranes for the bell peppers. Cut eggplant, zucchini, yellow squash, bell peppers, and tomatoes into medium dice 0.5''/13mm. Reserve in separate containers. Chop onions, and fennel; set aside together. Mince garlic, and aside. Heat up 2 large frying pans. Drizzle some olive oil in each pan and sauté onions with fennel in one pan on medium high heat. Do likewise in the other pan with the eggplants, season with salt and pepper. Sauté for about 5 minutes, then add garlic. Continue to cook until fragrant, stirring every so often. Combine sautéd eggplants with the onion-fennel mixture. Reused the frying pan, and sauté bell peppers, zucchini, and yellow squashes together for about 5 minutes. Season with salt and pepper. Add tomatoes, basil and thyme to the eggplant-onion mixture. Then gather the whole thing in one pan, and cook ratatouille on low heat for an hour or more. Ratatouille is always best confit. Readjust seasoning. Ratatouille can be kept refrigerated for up to 4 days or frozen for up to 3 months. Ratatouille can be served cool, warm, or hot.

Bruno Albouze Ratatouille

Pernod Sauce
3

Pernod sauce for scallops can be a beurre blanc (Sauce based on butter), or heavy cream based sauce. For the beurre blanc, reduce to dry wine along with shallots, and herb bouquet. Add heavy cream and reduce by two third. Add butter gradually, and whisk swiftly on low heat. The sauce must not boil to avoid separation. Add a pinch of turmeric for the color, and season with salt. Add a dash of Pernod, and sieve; keep warm. For the heavy cream sauce, follow the same protocol. Though, substitute butter for heavy cream (300g). Reduce mixture to sirupy consistency, and sieve. Finish the sauce by throwing in a couple chunks of butter. Mix and season with salt and Pernod.

Potatoes
4

Cook potatoes in salted water for about 25 minutes, or stream. Let cool for 10 minutes and peel off skin and remove eyes. When ready to serve, cut potatoes into wedges, and heat them up in a saucepan with butter and chopped parsley, or persillade (Persillade is a mixture of chopped parsley, minces garlic or shallots or both). Persillade can be made in advance and kept refrigerated for a few days or frozen.

Searing Scallops
5

Clean scallops by immersing them in ice water for about 10 minutes. Transfer onto paper towels – pat dry well. Remove the little nerve from each scallop unless they have already been taken out (Most fresh scallops sold in rated seafood stores are more likely ready to cook). Heat up frying pan – it should be hot. Lower heat to medium-high. Add a drizzle of neutral oil, and sprinkle some salt on the bottom pan. Arrange scallops not too close to each other. After about a 2 minutes, add butter. When scallops got a nice caramelization (Maillard reaction). Flip and continue to cook more about 3 minutes more. At this juncture, scallops can be flambéed with Pernod while still in pan. Or flambé alcohol separately and pour over plated scallops. Allow scallops to render excess moisture over paper towels for 30 sec before serving.

Comme Au Bistro
6

Bistro style presentation: Heat up ratatouille in a cast iron dish straight over the stove or oven. When ready to serve, add herbed potatoes wedges and scallops – flambé and pour the sauce. Bon appétit!

Bruno Albouze Seared Scallops In Dish

Stylish Presentation
7

Heat up plates. Begin to sear scallops. Meanwhile, dress up hot ratatouille using a 2.25''/5.5cm diameter cookie cutter. Add herbed potatoes – Keep the dish warm. Arrange cooked scallops between ratatouille rounds. Flambé scallops with some Pernod, and add sauce. Garnish with some blanched English peas if desired, and fresh herbs. Bon appétit!

Bruno Albouze Scallops Pernod Ratatouille

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