Recently in the New York Times Cooking app had a recipe for Seared Scallops with Jammy Cherry Tomatoes. As the tomato season is winding down, I couldn’t help myself to try this interesting recipe.
For the recipe you’ll need butter, shallots, garlic, dry white wine, one pound of cherry tomatoes, one pound of sea scallops, a lemon, fresh basil, mint and sea salt.
The scallops were from Atlantic Offshore Fishery and have been a great price all summer ($13.99/lb.). The recipe takes under 30 minutes to prepare. In the end what you’ll end up with is perfectly cooked scallops in a wonderful and tasty tomato sauce with a hint of lemon and basil (I omitted the mint.) I served over a bit of pasta to soak up the flavorful sauce.
I’ve been having difficulty finding my favorite cooking shows on the Public Broadcasting stations. Perhaps they changed up their scheduling to allow for a greater mixture of diverse content at different times of the day. However, recently I came across an episode of Milk Street, which was started by Charles Kimball formerly of Cook’s Country and America’s Test Kitchen. The episode I watched was “Weeknight Italian” and featured an absolutely delicious recipe. Mr. Kimball was in Bologna, Italy at Trattoria Bertozzi where Chef Fabio Berti made Gramigna Bertozzi Guanciale, zucchine, zafferano e scaglie di Parmigiano (gramignone (cut of pasta), pig’s cheek, zucchine, saffron) and Costolette alla Bolognese (Bolognese veal cutlet).
This dish is an egged and breaded veal cutlet that is fried, topped with thinly sliced prosciutto and shredded Parmesan. I used the recipe from the website La Cucina Italiana as a guide, adapted it to be closer to Chef Fabio’s creation, and substituted pork tenderloin.
Besides the veal cutlets or pork tenderloin, you’ll need eggs, prosciutto, breadcrumbs, Parmesan cheese, butter and olive oil. I butterflied and cut pork into three pieces. I took each piece of pork, placed it on my cutting board, covered with plastic wrap and pounded it flat. I was afraid I wouldn’t be able to find guanciale, so I substituted pancetta. It turns out that Pastosa Ravioli in Manasquan sells small pieces of guanciale. I tried to purchase saffron at my local Costco, as they had it the past, but it was not available.
Once I had my ingredients prepped the dish came together quickly. As a side dish, I had some cooked spaghetti squash to which I added some pesto.
My husband really enjoyed this and said it was very good. The pork tenderloin was tender and moist and was a great vehicle for the prosciutto and Parmesan cheese. The pesto added to the squash was a nice foil to the rich and slightly salt flavors of the pork. Overall a great weeknight meal.
Seared Scallops with Jammy Cherry Tomatoes
The New York Times
Yield: 4 Servings
Time: 25 minutes
3 tablespoons unsalted butter
½ cup thinly sliced shallots (about 2 shallots)
2 garlic cloves, minced
¼ cup dry white wine, such as muscadet or sauvignon blanc
1-pound cherry tomatoes, cut in half through the stem (about 3 cups tomatoes)
Kosher salt and black pepper
16 large sea scallops (about 1 pound), tough muscle removed
2 tablespoons grapeseed oil, plus more as needed
1 lemon, halved
Julienned fresh basil and mint, for serving
Coarse sea salt, for serving
Cotoletta alla Bolognese
Trattoria Betozzi, Bologna, Italy
Chef Fabio Betrozzi
La Cucina Italiana
By Gaia Masiero, Editorial Staff
Weeknight Italian, Season 4, Episode 201
September 12, 2020
Milk Street TV
Place the pieces of meat on a cutting board and cover with plastic wrap. Using the flat side of a meat mallet, flatten cutlets. Season with salt and pepper.
Add one to two eggs egg to a soup bowl and stir vigorously with a fork. Add grated Parmesan cheese and mix. Dip the cutlets in the egg and gently hit cutlet against side of bowl to release any excess.
Pour breadcrumbs onto a plate. Cover cutlets with breadcrumbs; using your hand press breadcrumbs into cutlet. Place in refrigerator for 15 minutes for breading to set up.
Melt 2 tablespoons of butter in a large fry pan (You can also add a little olive oil to the butter). Fry the cutlets and brown them slowly, on both sides. Remove any excess fat. Leaving the cutlets in the pan, cover with of prosciutto and plenty of Parmesan Reggiano.
Add a small ladle of chicken or beef stock, cover and let cook over medium heat until the cheese is completely melted.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.