A new restaurant has opened in the heart of Midtown. The Corner Restaurant in Westport specializes in Americana-home-style cooking. Executive Chef de Cuisine Natasha Sears shares her recipe for a grapefruit frittata with asparagus, goat cheese and pan seared scallops with pan vanilla bean beurre blanc.
Grapefruit Frittata with asparagus and goat cheese, pan seared scallops and vanilla bean blanc
· 12 Eggs (whole)
· ½ Cup Heavy Cream
· 2 Large Grapefruits
· 36 Pieces Asparagus (raw and trimmed)
· 1 8oz Log Goat Cheese
· 36 Large Scallops (dry w/foot removed)
· 1 Vanilla Bean
· 12oz Dry White Wine
· 1lb Butter(cold)
· ¼ Cup Oil
Grease large muffin tins well and set oven at 350 degrees. In a large bowl mix 12 eggs, ½ cup heavy whipping cream and salt and pepper to taste. Whip this mixture until fluffy. Prepare grapefruit by cutting off both ends and peel with a knife. Then take grapefruit, lie on its side and slice ¼ of an inch thick. Place rounds on the bottom of the greased muffin tins. Then pour egg mixture over the top about 2/3 of the way full. Place 3 trimmed asparagus in each tin so that the tops are still above time and arrange to your desire. Take approximately 1.5 tablespoons of goat cheese and top off each tin. Carefully place in oven and bake for 15-20 minutes. When done, pull the tins from the oven and allow to cool at room temperature. Then remove from pan.
Place large skillet on stove at high heat until its slightly smoky. Then remove from heat and add a small amount of fat (enough to coat the pan). Return the pan to heat. Remove foot on all scallops and pat dry to remove any excess moisture. Season the scallops and place into the hot pan being careful not to overcrowd it. Sear the scallops for approximately 2 minutes on each side. It is important that once the scallops are set in the pan that they are not moved until caramelized to your personal desire.
Pan Vanilla Bean Beurre Blanc
Remove seared scallops from pan. Deglaze the pan with white wine and turn fire down as not boil the wine but to simply reduce and cook off the alcohol. Take the vanilla bean and cut a slit down the center. Open the bean with your hands and then use the back of your knife and scrape out the seeds. Place the seeds in the pan, stirring vigorously, with a wire whip to break the seeds down. Remove the pan from heat and add cold cubes of butter, while stirring, to make sure the sauce doesn't break. Pour the sauce over the scallops and frittata.
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