I’m sad to say that my summer in Minnesota has come to an end. Now, it’s back to the East coast and grad school.
For my last meal in Minnesota, my wonderful brother Kevin and his partner Jenna (of French Onion Soup fame) prepared an amazing dinner: crab cakes (post coming soon!) and my favorite dish ever: Angel Hair Nests with Dry Diver Scallops and Lobster Sauce. The Angel Hair nests are gently browned and lightly crispy on the outside but soft on the inside, while the Diver Scallops are sweet and tender and the lobster sauce is creamy and rich. The different textures and flavors make one incredible bite of food in your mouth. It’s pretty much as decadent as decadent gets.
We usually get this dish at La Grolla, one of my favorite Italian restaurants in St. Paul, but Kevin and Jenna deconstructed and reverse engineered it à la Top Chef style. Jenna’s plating presentation was absolutely beautiful–seeing and tasting this dish made me think immediately that it would be a great meal for entertaining or for a special occasion, like an anniversary–or, just a normal Wednesday night! It was such a treat to enjoy this meal with my family before flying so far away. Thanks, Jenna and Kevin!
Angel Hair Nests with Dry Diver Scallops and Lobster Sauce
- Angel Hair pasta nests (It’s much easier to buy these already shaped than to make them yourself with just plain Angel Hair. They should be available at your local grocery store.)
- ¼ cup diced fennel
- ½ cup chopped onion
- 2 Tablespoons of tomato paste
- ¼ cup sherry wine
- 2 cups of seafood stock (If you can’t find this, chick stock will do.)
- ½ cup heavy cream (Or, if you prefer, ¾ cup of half & half is slightly healthier and perfectly creamy enough.)
- Reserved lobster meat and shells from cooked 1 to 1-1/2 pound lobsters (optional)
- 1 can of lobster bisque
- 2 lbs of Dry Diver Scallops (Note: It’s critical to find scallops that are labeled “Dry“–this means they were shucked on a boat, then put into a dry contain without water or preservatives. They have a shorter shelf-life, but this means that they’re fresher when you buy them. The lack of moisture makes their flavor more pure and concentrated, and you will be able to get that beautiful golden sear when you cook them.)
- Canola Oil
- Olive Oil
- Salt and Pepper
- 1 bunch of Flat Leaf Parsley chopped
- 1 bunch of Chives (Optional-for garnish.)
- First, start with the Angel Hair pasta nests. Bring a pot of salted water to boil. Then blanch each nest in the boiling water and drain. In the same pot (might as well save yourself some cleaning!) add a small amount of olive oil and heat it with medium heat. Saute the nests in the olive oil to crisp. Season with salt and pepper on both sides while crisping.
- After cooking, lay out the nests on a cookie sheet with paper towels to drain off excess oil.
- Put the cookie sheet in the oven at a very low heat to keep the nests warm while you prepare the lobster sauce and the scallops.
- Next, tackle the lobster sauce. Cook 1 to 1-1/2 pound of lobster (You can use your preferred cooking method. I like to take a frozen lobster tail, defrost it, cut it in half (through the shell) lengthwise, then place it on a cookie sheet with some olive oil and bake it in the oven at 425° for 8-12 minutes or until the lobster is cooked. (You can tell by checking the shell color–it will turn a bright red, and, you’ll see a white protein begin to rise from the meat.)
- De-shell the lobster and set the meat and shells aside for the sauce.
- Saute ¼ cup diced fennel and ½ cup chopped onion until slightly carmelized in olive oil.
- Add 2 Tablespoons of tomato paste and cook for 3 minutes or so. Deglaze the pan with about ¼ cup sherry wine. This will ensure that your sauce benefits from all those bits of flavor that might be stuck to the surface of the pan.
- Add 2 cups (or so) of seafood stock. Bring to a gentle simmer.
- Add lobster shells if available. Add ½ cup heavy cream (or about ¾ cup of half & half). Bring to a gentle simmer and cook for about 8 minutes. Add one container of lobster bisque. Taste. Season with salt & pepper. Add more cream if desired. If available, cut up lobster meat and add.
- Taste. Add more sherry if desired (just make sure to cook a bit more to cook the alcohol off). Adjust.
- Turn off the heat but keep the sauce warm until you’re ready to plate by putting a lid on the pot.
- Now, let’s prepare the scallops! Put them on a dry paper towel to make sure they are as dry as possible before cooking. The drier the scallop, the better and easier the beautiful brown sear will be on them.
- Check all your scallops for any remaining abductor muscles. Here’s what they look like:
- Just pull the muscle off with your fingers–it should come right off:
- Once the scallops are clean, season them with salt and pepper.
- Sear them in a hot (not smoking) pan with canola/vegetable oil. A non-stick pan seemed to work best for us. Be sure not to crowd them in the pan–these babies need plenty of room to get nice and brown. When firm to touch (not bouncy) they are done (generally about 3-4 minutes on each side).
- All the components are ready! Time to plate! First, finalize the sauce. If you added any shells, strain them out. Then, chop up some flat leaf parsley and add it to the Lobster sauce.
- Then, add your lobster sauce to the bottom of a plate. Put a nest in the center of the plate.
- Then, add your scallops, and garnish with chives (optional). Enjoy!