 Doc's Restaurant
Executive Chef Neil Connolly
Baltimore Crab Cakes, Spice Rubbed Jumbo Prawns, Pan Seared Diver Scallops (Serves 2)
Spice Rubbed Jumbo Prawns
Ingredients
Shrimp
2 large gulf shrimp, peeled and deveined
1 Tbsp. Cajun spice
2 Tbsp. barbeque sauce (see recipe)
2 slices panchetta (Italian bacon)
2 Tbsp. sour melon sauce (see recipe)
Stuffing
2 Tbsp. cream cheese
½ clove garlic, minced
½ Tbsp. chopped basil
Garnish
¼ tsp. black sesame seeds
Baby green pea tendrils
Barbeque Sauce
See recipe.
Method
1. Slice back of shrimp for stuffing. Refrigerate until ready to stuff.
2. In blender, blend cream cheese, garlic and basil. Refrigerate for 30 minutes.
3. Dredge shrimp with Cajun spice.
4. Stuff each shrimp with cream cheese mix.
5. Wrap each shrimp with pancetta. Secure with toothpick.
6. Using char-broiler or grill, mark shrimp for 2 minutes each side.
7. Remove from grill. Brush with barbeque sauce (see recipe).
8. Place shrimp in oven at 375 degrees for 5 minutes, or until cooked through.
Barbeque Sauce Yield 1 cup
Ingredients
1 C. ketchup
2 oz. brown sugar
¼ C. orange juice
4 Tbsp. honey
1 Tbsp. worcestershire sauce
1 ½ Tbsp. A-1 sauce
½ Tbsp. garlic
1 Tbsp. fresh ginger, chopped fine
dash Tabasco
1/3 C. cider vinegar
Method
1. Using mixing bowl, blend all ingredients well by hand. Refrigerate.
*Also great on chicken, beef, and pork.
Sour Melon Sauce
Ingredients
1/4 honeydew, seeded, peeled, diced
2 Tbsp. yellow miso
½ tsp. sugar
1 tsp. rice wine vinegar
1 oz. Midori liquor
2 Tbsp. honey
Method
1. Combine all ingredients in a blender on med-high speed until homogenized.
2. Set aside until ready to serve.
3. Garnish with black sesame seeds when serving.
Baltimore Crab Cakes
Ingredients
6 oz. jumbo lump crab meat
1 slice white bread, crust off, small dice
¼ tsp. shallots, finely diced
¼ tsp. chives, finely diced
1 whole egg
1 tsp. mayonnaise
¼ tsp. Dijon mustard
¼ tsp. lemon juice
salt and pepper to taste
2 Tbsp. butter
Method
1. In a bowl, whisk one egg.
2. Gently fold in all ingredients (except butter) until combined.
3. Shape crab cakes into 3oz. patties.
4. In a hot sauté pan, add 2 Tbsp. of butter.
5. Lightly brown crab cakes on both sides.
6. Remove from sauté pan. Using a small oven pan, bake for 5 minutes at 375 degrees or until done.
Lobster Slaw
Ingredients
2 Tbsp. rice wine vinegar
½ tsp. sugar
6 Tbsp. canola oil
½ C. Napa cabbage, shredded
½ oz. Maine lobster meat, diced
Salt and pepper to taste
Method
1. In a bowl, combine all ingredients until well-blended, using a whisk.
2. Refrigerate until ready to serve.
Mustard Remoulade
Ingredients
1 Tbsp. whole grain mustard
1 tsp. mayonnaise
¼ tsp. lemon juice
¼ tsp. Dijon mustard
dash Tabasco
dash worcestershire
Method
1. In a bowl, combine all ingredients using whisk until well-blended.
2. Set aside until ready to serve.
Pan Seared Diver Scallops
Ingredients
Scallop
1 tsp. seasoned flour (salt and pepper to taste)
1 Tbsp. whole butter
Method
1. Dredge scallops in flour.
2. In a hot sauté pan, add whole butter.
3. Lightly brown scallops on both sides.
4. Deglaze pan with white wine to taste.
5. Remove scallops from pan until ready to serve.
Beurre Blanc 2 oz.
½ tsp. shallots, peeled, sliced
¼ oz. white wine vinegar
¼ oz. white wine
½ tsp. chopped garlic
½ tsp. pickled ginger, diced
1 tsp. key lime juice (or lime juice)
5 black peppercorns
¼ oz. heavy cream
2 oz. whole butter, room temperature
splash of cold water
¼ tsp. chopped chives
Method
1. In a small saucepan, heat shallots, white wine vinegar, white wine, and whole peppercorns.
2. Reduce until sauce takes on a syrup consistency (less than 1 min.).
3. Remove from stove.
4. Strain through fine sieve into another pot.
5. Add splash of cold water and room temperature butter while whisking constantly.
6. When butter is incorporated, add chives, ginger and garlic.
Potato Basket
Ingredients
4 C. canola oil
½ Idaho potato, shredded
Method
1. Using mandolin or vegetable slicer, shred potato using julienne blade
2. Using a potato nest basket (from JB Prince NY,NY)
3. Heat oil to 350 degrees
4. Arrange shredded potato in potato nest basket
5. Deep fry until golden brown.
6. Remove potato nest, set aside until ready to serve.
Doc’s Signature Trio Plating
Method
1. In 375 degree oven, bring shrimp, scallops, and crab meat to temperature (3-4min.)
2. On hot service plate, apply 2 Tbsp. sour melon sauce, potato basket, and slaw in three different locations on plate.
3. Place shrimp on top of melon sauce. Garnish with black sesame seeds and baby green pea tendrils.
4. Place scallops in potato basket, pouring beurre blanc over scallops.
5. Place crab cakes over lobster slaw. Add dollop of mustard remoulade to top of each.
6. Serve immediately.
|
|
|
