Pat scallops dry on both sides with a paper towel.
Heat oil in a large skillet over medium-high heat. When the oil is hot add scallops and cook for approximately 2 minutes per side depending on size. Flip scallops and cook for an additional 2 minutes.
Remove scallops to a plate and cover with foil.
Over medium-high heat add wine to the pan and whisk to pick up any caramelized bits in the pan. Allow wine to reduce for 2-3 minutes.
Whisk in heavy cream and tarragon and continue to reduce for about 5 minutes until sauce is reduced by half and has thickened. Remove from heat and stir in salt and pepper.
Arrange scallops on a platter or serving dishes and drizzle each with a tablespoon of sauce. Serve immediately.
Recipe Notes
-makes about 3/4 cup of sauce.
-you can use stainless steel, cast iron or non-stick skillets. The key to a good sear is having the pan and oil hot and not overcrowding the scallops.
-also delicious served as a main course over mashed potatoes.
-makes 4 appetizer servings or 3 main-course servings.
Using a food processor, blend pretzels and sugar until you have a fine crumb. Add melted butter and pulse until combined.
Press crumbs evenly into a 10" springform pan. Bake for 6 minutes, remove and allow to cool to room temperature while preparing the filling.
Cake filling
Increase oven to 400°F.
Hull strawberries and cut in quarters. Lay in a single layer on a baking sheet and roast for 20 minutes. Flip strawberries and continue to roast for 20 minutes. Strawberries will be soft and jammy. Allow them to cool to room temperature.
Meanwhile, beat the cream cheese until smooth and fluffy. Beat in yogurt, 1/2 cup of the powdered sugar and vanilla. Keep chilled until ready to proceed.
Whip heavy cream and the remaining 1/4 cup of powdered sugar until stiff. Keep chilled until ready to proceed.
Once strawberries have cooled, combine with the granulated sugar in a food processor or blender and blend until pureed and combined.
Stir strawberry mixture into the cream cheese/yogurt mixture until completed combined. Fold in whipped cream and pour over cooled pretzel crust. Smooth out top and place in freezer for at least 6 hours, preferably overnight.
When ready to serve, remove from freezer and remove outer springform ring at least 20 minutes prior to serving. Cut into wedges and serve garnished with additional whipped cream and fresh macerated strawberries if desired.
Recipe Notes
-strawberries can be roasted and chilled one day ahead.
-frozen cake well covered will keep for up to a month in the freezer.
Heat cream and Irish cream in a small pot until just at a simmer.
Add chopped white chocolate and butter to a medium size bowl. Pour hot cream over white chocolate and allow to sit for 5 minutes. Whisk until smooth. Cover with plastic wrap directly on the surface and chill until cold, about 4 hours or up to 24 hours in advance.
Using an electric mixer or stand mixer fitted with a whip, whisk ganache until light and fluffy, about 3 minutes. Use immediately or chill until ready to use.
Chocolate Cupcakes
Preheat oven to 350℉ and line 24 muffin tins with paper liners.
Using an electric mixer or stand mixer fitted with a whip attachment combine all ingredients EXCEPT the water and whisk until smooth, about 2 minutes. Add boiling water and stir to combine.
Pour or scoop 1/4 cup of batter into prepared tins. Bake for 16-18 minutes or until a toothpick inserted comes out clean. Remove from oven and allow to cool enough to handle, then remove to a cooling rack to cool completely.
Sift together flour, cocoa, baking powder and salt. Set aside.
Using a stand mixer fitted with a paddle attachment or electric mixer beat butter until fluffy.
Add granulated sugar and beat until incorporated. Add egg and vanilla and continue to beat on medium until egg is incorporated and the mixture is fluffy.
Add dry ingredients to butter mixture and blend together until just incorporated.
Divide dough in two, scooping out onto sheets of plastic wrap. Fold over plastic wrap to seal and press each into a 1" flat disk. Refrigerate for at least 2 hours or overnight.
Heat heavy cream and pour over 8 ounces of chopped chocolate and 3 tsp corn syrup. Allow to sit for 5 minutes. Whisk together until smooth and glossy. Cover with plastic wrap directly on chocolate. Allow to sit and set at room temperature (see note), this will take several hours.
Preheat oven to 350℉ and line baking trays with parchment.
Remove dough from fridge and allow to rest at room temperature for about 10 minutes. Flour your work surface and roll out one disk at a time, dusting your work surface underneath and the top of the dough as you roll. Roll out to 1/8" thickness. Cut into desired shapes and place 1" apart on baking trays.
Re-roll remaining dough, dusting with flour as needed. Repeat with the second disk of dough.
Bake cookies for 7-8 minutes, allowing to cool slightly on trays before removing to a cooling rack.
Once completely cooled, spread or pipe 2-3 tsp of ganache onto the bottom of a cookie. Top with another cookie, bottom side down.
Melt 2 ounces of chopped chocolate with 1 tsp corn syrup. Pour into a disposable piping bag cut with a very small hole or use a #4 round tip to drizzle chocolate over the cookie tops.
Store cookies in an airtight container at room temperature for 2 days, in the fridge for 3-4 or the freezer for up to a month.
Recipe Notes
-Ganache takes several hours to cool to room temperature, make first if planning to bake and assemble cookies the same day.
-Allowing ganache to set at room temperature allows it to be more spreadable and pipeable. Â If you do chill it, allow it to come to room temperature and beat with 1-2 tbsp of heavy cream for about 30 seconds to soften it enough to pipe.
-I re-rolled the dough 3 times with no ill effect to the final cookie.
-Cookies are slightly crisp but soften when sandwiched together with the ganache.
-The recipe yield will vary with the thickness of your dough, and cookie cutter used. Â I yielded 30 sandwiched cookies using a 2" heart shape cutter.
-The cookie wafers can be made in advance and frozen until ready to assemble.
-If you happen to have any ganache left over, chill, roll into small balls and dust with cocoa for a homemade truffle!
Combine sugar and water in a medium-large saucepan (I used a 3 quart). Heat over medium-high until sugar is dissolved, gently swirling pan once or twice. DO NOT STIR. If any crystals form on the side of the pan, brush away with water and a pastry brush. Allow to cook at a boil until starting to turn an amber colour, about 10 minutes.
Once the outer edge starts to turn colour you can gently swirl the pan a couple of times to evenly distribute, once again, do not stir. When it becomes a deep amber colour, remove from heat and whisk in heavy cream. The mixture will bubble vigorously. Once it has smoothed out, whisk in butter and salt. Stir in rum. Pour into a sealable jar and allow to cool completely prior to storing in the fridge.
Recipe Notes
-If in doubt about the colour, opt for slightly lighter. Â Going to dark will result in a slightly bitter/burnt taste.
-Makes about 1 1/4 cups and will keep in a sealed jar for up to a month in the fridge.
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