Better Taste by Chef Mark Phillips

A Taste of Key West…

Pan Seared Scallops with a Garlic Lime Butter Wine Sauce

Here is a Taste of Key West Florida, the southernmost point in the continental United States. Key West is known for its vibrant downtown area with colorful shops, lively entertainment, and crowded seafood restaurant restaurants. The Florida Keys is known as the deep-sea fishing capital of the world which is one reason why you’ll find this dish on the menus of Key West restaurants. We’re making pan seared scallops, plated with black lentils and asparagus tips. The scallops will be blackened and seared in a very hot cast iron skillet, then topped with a sauce made from garlic, cilantro, butter, lime juice, & white wine. This dish is a succulent treat from the sea. Our Mise En Place for This Dish is:

The Scallops

8 Fresh Jumbo Scallops

The Blackened Seasoning

¼ Teaspoon Each of Cayenne Pepper, Paprika, Onion Powder, Garlic Powder, Ground Oregano, and Ground Thyme 2 Tablespoons of Colavita Extra Virgin Olive Oil 2 Pieces of President Brand Unsalted Butter Salt & Pepper

The Lentils

1 Cup of Black Lentils 2 Tablespoons of Olive Oil 2 Pieces of Butter ½ Cup of Diced Carrots ½ Cup of Diced Yellow Onion 2 Cloves of Chopped Garlic ¼ Teaspoon Each of Coriander, Cumin, Tumeric, & Black Pepper 2 Cups of Chicken Stock

The Vegetable

1 Bunch of Asparagus Cut at the Tips 2 Tablespoons of Extra Virgin Olive Oil 1 Ounce of Natalie’s Lime Juice Salt & Pepper to Taste

The Sauce

1 Tablespoon of Extra Virgin Olive Oil 2 Pieces of President Brand Unsalted Butter 2 Cloves of Chopped Garlic (or one cube of garlic puree) 2 Sprigs of Chopped Cilantro 2 oz of Natalie’s Lime Juice 4 oz of White Wine 1 oz Vermont Maple Syrup 2 oz Heavy Cream

The lentils take the longest to cook, so cook them first. Add a tablespoon of extra virgin olive oil and a piece of butter to a small pot and turn the heat to medium. Add in the onions and carrots and cook for four minutes. Add the garlic and cook for another minute. Add the seasoning, and then the lentils, and stir them to coat the butter and olive oil over all the lentils. Then add in the chicken stock, stir, reduce to a simmer, cover the pot and cook the lentils for 30 minutes.

To get the scallops started, pour two tablespoons of the olive oil into the cast iron skillet and turn the heat up to medium high. Add a piece of butter and let it melt. Sprinkle some salt onto the scallops and then add the blackening seasoning onto them next. Season the scallops on both sides. Add the scallops one at a time to the pan; cook them for three minutes, then flip them over, and cook for another three minutes. Scallops cook quickly and you don’t want to over cook them. Place the cooked scallops onto aluminum foil but don’t cover them. We’ll place them into a 170-degree oven to stay warm open so that they don’t get soggy.

For the sauce, add the garlic puree and the chopped garlic to the pan and cook for one minute.

Add the lime juice, and the wine, bring to a simmer, and reduce by half. Season with salt and pepper, add the syrup, the cream, and a chunk of cold butter. Turn off the heat, give it a stir, and let it thicken. Add in some of the chopped cilantro.

It's delicious!

Until next time, Bon Appetit. Ciao, Mark

Chef Mark Phillips

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