Filed under:
Meadowsweet Hot Dish
-
-
The ingredients: (top row l-r) Egg yolk, extra virgin olive oil, peppers (red, habanero and poblano), shrimp shells, thyme, bay leaf, peppercorns.
(middle row l-r) Lemon juice, garlic paste, sherry vinegar, tomato, garlic, more tomato, shallots, dry -
Dobkin sears off the shrimp shells before adding the aromatics: shallots, fennel, celery, and garlic.
-
Deglazing with white wine.
-
Tomato paste.
-
Water is added to the pot. The stock will simmer for 25 minutes and then steep for another 25 minutes.
-
Dobkin grills peppers for the piperada.
-
-
Peeling the peppers for the piperada.
-
-
-
The peppers are mixed with tomato, garlic, olive oil, and sherry vinegar to make the piperada.
-
To make the aioli Dobkin combines egg yolk, lemon juice, garlic paste, and a blend of canola and extra virgin olive oil.
-
-
The seafood is seasoned with salt and pepper.
-
The scallop is seared in the pan.
-
-
And finished in the oven.
-
-
-
-
-
Aioli.
-
Piperada.
-
-
-
-
