Wednesday, August 24, 2011

The Kennair-Kuelbsian Culinary Theory Part I: Scallops with Sweet Beer Sauce

You'll have to wait until part 2 to find out about the rest of the meal. Tonight we focus on the scallops.
Tonight marked the glorious reunion with my college roommate of three years, Kevin. Despite initial trepidation over his many Hawaiian shirts when we met on move in day freshman year, Kevin and I eventually formed one of history's greatest guy loves (a bromance to even rival Scrubs' J.D. and Turk). After graduation we both started working on our cooking skills, so I was very excited to join culinary forces when I got back to Houston. The result far surpassed any expectations I had as we made a dinner for the ages.
We're the two in the middle. We may have had a slight height disadvantage.
Servings: 3
Time: 7 minutes

6 jumbo scallops
Garlic Salt
Sweet Beer Sauce (see below)

  1. Rinse the scallops
  2. Sprinkle garlic salt and pepper on the top and bottom of the scallops.
  3. Sauté the scallops in butter over medium heat for around 3-4 minutes per side until browned.
  4. Top with sweet beer sauce and serve.

These scallops were incredible. I actually didn't like scallops until recently when I finally had well prepared ones. They have a tendency (like most seafood) to be overcooked and rubbery, but when they're done right, they can be cut with a fork and practically melt like butter.

Sweet Beer Sauce
The most versatile of all ingredients: beer.
Time: 20 minutes
Servings: 6

1 tbsp butter
1 clove garlic, minced
Pinch of onion, chopped
6 oz wheat beer (we used Mothership Wit)
1 tbsp brown sugar
1 tbsp cloves
  1. Sauté the garlic and onion in butter until soft (about 3 minutes).
  2. Add the beer and brown sugar and let it heat up.
  3. Once the mixture is warm mix in the cloves. Bring to a simmer and reduce by at least half.
  4. Strain the solids out of the mixture and use to top the scallops.
All that work for about 1/4 of a cup.
By themselves, the scallops  were amazing, but the sauce really helped push them to the stratosphere.  The only minor complaint that can be made is that the sauce was a little too heavy on the cloves, so in the future I would probably increase the amount of brown sugar and reduce the cloves. It served as a great protein base for our meal that was completed by a grapefruit and pear infused risotto and a wonderfully earthy salad.

A fancy and delicious meal that made me almost feel like an adult.
Stay tuned for the thrilling conclusion of our fiesta.

No comments:

Post a Comment