Alfreds Diver Scallops With Vegetable Ragout And Osetra Caviar Recipes

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VEGETABLE RAGOUT



VEGETABLE RAGOUT image

Yield 6

Number Of Ingredients 7

anything veg that is about to go bad in the fridge:
carrots
onions
peppers
mushrooms
tomato sauce and tomato paste
calamata olives

Steps:

  • add veg to hot oil, toughest veg first; adding softer/faster cooking towards end; add garlic and basil and oregenao and cayenne; serve over pasta or bread; top w grated parm

ALFRED'S SCALLOP-BUTTER SAUCE



Alfred's Scallop-Butter Sauce image

Alfred Portale, chef and part-owner of the Gotham Bar and Grill in New York City, created this sauce to accompany his Diver Scallops with Vegetable Ragout and Osetra Caviar.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Yield Makes 1/2 cup

Number Of Ingredients 6

Muscle flaps from 12 diver-harvested sea scallops, or 1 large sea scallop, coarsely chopped
1/4 cup water
1/4 cup dry white wine
1/2 cup heavy cream
8 tablespoons (1 stick) unsalted butter, cut into pieces
Coarse salt and freshly ground white pepper

Steps:

  • Combine scallop scraps, water, and white wine in a small nonreactive saucepan. Set the pan over medium-high heat, and bring to a boil. Cook until the liquid has reduced by half, about 7 minutes.
  • Add cream; boil until liquid has reduced by half, about 10 minutes. Remove pan from heat, and whisk in the butter, piece by piece. Season with salt and pepper. Serve warm.

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