It’s almost time to ring in the New Year. What’s on the menu for the evening? If your answer is black-eyed peas, you’re certainly not alone. While superstition claims that they bring good luck, you’d have better luck saving them for New Year’s Day and serving a sophisticated but easy New Year’s Eve meal that centers on “Tiny Bubbles.”
Of course, the bubbles refer to the sparkling wine or champagne that is served with the meal. Tulsa’s own Cheese Wench, Chef Amanda Simcoe, offers recipes for a full three course menu. Each course is paired with a sparkling wine that perfectly complements each course. All of the sparkling wines mentioned should be readily available at most liquor stores in Tulsa and Broken Arrow.
The first course is sea scallops with a delicately flavored cream sauce, all served over sautéed spinach. This starter is paired with Vega Barcelona Cava, which has aromatic notes of pear and subtle flavors of citrus and crème brûlée.
If you’re unsure about what U-10 means in reference to the scallops, it simply means that the these scallops are large; there are “under 10” scallops per pound.
Check out Chef Amanda’s recipe for the lamb and creme brulee as well.
Lobster base can be found at Petty’s in Tulsa
Seared Sea Scallops with Lobster Vanilla Cream
- 6 U-10 sea scallops, patted dry
- 3 tablespoons butter
- 3 shallots, peeled and sliced into rings.
- 2 tablespoons all-purpose flour
- 1 cup cream
- 1-2 teaspoons lobster base
- 1/2 lemon
- Oil for pan frying shallots
- 3/4 teaspoon Madagascar bourbon vanilla
- 3 cups fresh spinach
In a small bowl coat the shallots with the flour. In a skillet heat the oil until a bit of flour sizzles when sprinkled over. Fry the shallots until golden brown. Transfer to a paper towel lined plate.
In a small saucepan heat the cream, vanilla and 1tsp lobster base just until tiny bubbles begin to form. Stir until the base is completely integrated into the sauce. Taste and adjust seasoning as desired.
Heat a cast iron skillet over high heat, and melt 1 tablespoon butter. Add scallops and cook about one minute. Turn scallops and cook an additional 1 minute on the other side. Finish with a squeeze of lemon juice and transfer to a plate.
In the same skillet, melt the remaining 2 tablespoons butter, and sauté the spinach until wilted. Season very lightly with salt and pepper (the lobster sauce can be pretty salty, so don’t over season the spinach).
To plate, divide the spinach among the plates. Top with a scallop, and some fried shallots. Spoon sauce around the spinach. Serve immediately.
Serves 3 or 6 for a starter and 2 for a main course.