Saturday, March 13, 2010

Triple Play

There are three different seafood's here: pan-seared scallops, crispy fried clams, and crab pancetta tortellinis. Underneath them is parmesan butter(which is fantastic!), start butter reducing in white wine, shallots, garlic, peppercorns, and parmesan rinds. You have to stay on top of the rinds and continually move them around or else this pan will be no fun to clean. Add a little cream next and let it come down till its really thick, then whisk in whole butter cubes strain and that's your butter sauce. Learning how to make butter sauce well is something every cook should master.
I finished it off with Meyer lemon pudding and fresh arugula. Fresh, bright, and clean with different ranges of texture.

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1 comment:

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