Front & Main Seared Scallops with Red Flannel Hash and Mustard-Scallion Creme Fraiche
Recipe by Chef Jesse Souza, Front & Main Restaurant, Waterville, Maine
Serves 6
Ingredients:
Sea Scallops, fresh, dry pack, 3#
Slab bacon, diced, ½#
Garlic, minced, 1 tsp
Onion, diced, ¼ cup
Fennel, diced, ¼ cup
Potato, parsnip, turnip, carrot (or any mix of potato and root vegetables that you like), diced and par-cooked, 2 cup total
Red Beet, cooked, peeled, diced, 2 cup
Thyme & Rosemary, chopped, 1 tsp each
Kosher Salt & Ground Black Pepper, as needed
Olive Oil, as needed
Creme Fraiche, 1 cup
Grain Mustard, ¼ cup
Scallion, washed, thinly sliced, ¼ cup
Lemon Juice, 1 tsp
Salt & Pepper
Garnish options - snipped chives, picked dill, micro herbs, shaved radish
Equipment:
Heavy-bottomed, cast iron, and/or non-stick pans
Mustard-Scallion Creme Fraiche:
Stir together creme fraiche, mustard, lemon juice, scallions, and salt & pepper.
Red Flannel Hash:
Heat skillet over medium heat and render bacon until crisp, then remove bacon and place on paper towel; reserve bacon fat. Add 2 tablespoons bacon fat back to pan and sauté onion, fennel, and garlic for 3-4 minutes or until softened and fragrant; then add potato and root vegetable mix and season well with salt & pepper. Cook, stirring regularly, until vegetables begin to caramelize and soften. Add beets, thyme, rosemary, and check seasoning; cook another 3-4 minutes.
Scallops:
Heat another skillet or non-stick pan over high heat; while heating skillet, season scallops well with kosher salt. Skillet should be hot enough that oil lightly smokes when added. Add olive oil, swirl to coat well, then carefully add the scallops, working in batches and not overcrowding pan. Once you have a golden brown crust on one side, flip and add a knob of butter, basting the melted butter over the scallops. Remove and keep warm while sauteing the remaining scallops.
To Plate:
Spoon creme fraiche and warm flannel hash onto plates, and divide scallops evenly between them. Garnish with your choice of chives, dill, herbs, and/or shaved radishes.
02 Too Good - Black Rabbit - Red Flannel Hash
released June 23, 2015
Marc Scarano - vocals and guitar
Darlene Scarano - bass and vocals
Jane Boxall - drums, percussion and vocals
blackrabbitvt.com
Written and Produced by Black Rabbit
at Headbangers Hall, Burlington VT
Mixed and Mastered by Ryan Cohen
at Robot Dog Studio
Thank You:
Ryan Cohen, Tim Lewis and wbkm.org, Paul Comegno for his SG Tech skills, Waking Windows and The Monkey House.
Jane plays (and heartily thanks) Vic Firth sticks and
District Drum Company snare drums.
“One of the best Vermont punk records in recent years.” -Seven Days
“I haven’t heard anything this raw in ages…Amazing stuff. 5/5” –WRUV 90.1 FM
“Red Flannel Hash, the latest record from Burlington, VT’s Black Rabbit, is bursting at the seams with enough hard, fast guitar riffs to keep your head bouncing for weeks.” -The Deli New England
Heavily indebted to the Ramones and anyone else who ever played CBGB. -Noisey
“Roaring American Rockers Who Jolt Out A Punk/Garage Rock Voltage. This is huge ‘now’ rock n’ roll with a vibrant and high-flying NYC punk rock charge.” -Forkster's Daily Band Review
“Rockin’, poppy and punky with a sense of humor. Super fun.” -Jedd Kettler
“Every track will get stuck in your head for days.” -1 2 3 O'Clock 4 O' Clock Rock
“Black Rabbit’s Red Flannel Hash is a rare punk record that succeeds as much on gnashing attitude as it does with wit, melody and musicality.” -Seven Days
AIP Breakfast: Red Flannel Hash
An easy breakfast idea for AIP, also has nutrition facts at end.
Cronometer nutrient tracking app:
Primal Palate Breakfast Blend:
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