Scallops Provencal, Rice and Onion Soubise, Chocolate Tart
I don’t want to brag or anything, but this meal was fantastic. I mean really, really good. I would be happy if I had ordered it in a restaurant. The kicker is, it was E-A-S-Y. I’m not kidding. Can you chop an onion and sprinkle some flour? Then you can make this meal. Seriously. Read on…
I started with the rice because it took much longer to cook than the scallops. Wait until you’ve got about 10 minutes left on the rice then start cooking the scallops because they go fast. The rice could not have been easier, I used Jasmine rice because it’s what I had, but regular long grain white would work just fine too. I also opted to use the Vermouth instead of the wine, mostly because we have an open bottle of Vermouth in the fridge and I hadn’t opened the wine yet! (I’m kind of a mess sometimes, but hey, I make it work.) I like this dish because it is very similar to risotto but without all the stirring. The rice was PERFECT with the scallops, it turns out creamy, soaks up the sauce from the scallops, mmmmm.
Okay, on to the scallops. My sous chef found fresh scallops at Kroger, they have both bay and sea scallops, he went with the bay. They’re less than $8 for just over a pound, so not expensive at all. Next time (there WILL be a next time) we’re going to try the sea scallops, which are larger and thus cost a little more. Follow the recipe to the letter, DO NOT overcook the scallops. So many people overcook their seafood out of fear of undercooking. Don’t fall into that trap. You want it to be tender and just right, overcook them and they’ll be rubbery. I used an iron skillet too, I’m starting to be obsessed with how well it handles so many kinds of food. This dish, wow. The scallops are perfect, and the sauce… Oh my, this sauce. I’m not too proud to admit I would just drink the sauce. Okay, maybe I did test a few spoonfuls, but that’s just being a good cook.
A side note on the wine, Sancerre is SO good; if you can get your hands on some, I highly recommend. Locally, try Big Red Liquors. It smells like a spring day in France! So lovely and great with the meal. Also, I had every intention of making some roasted asparagus along with this meal, got side-tracked, and forgot to get it in the oven. Oh well, you’re a grown-up, you don’t HAVE to eat vegetables.
For dessert, Jarrod (aka the sous chef) made David Lebovitz’s chocolate tart (you’ll have to look that one up, sorry). We topped it with a dollop of creme fraiche. Oh em gee, it was SO GOOD. The perfect end to a great meal! I highly encourage you to try this one out, it’s easy, very French, and you won’t be sorry!
I hope you’re all well and staying safe, remember there’s still a pandemic happening; just because we’re over it doesn’t mean it’s over. Wear your mask, wash your hands, and socially distance. Oh, and for the love of everything, go VOTE.
Bon Appetit! ~ Jen
