Haha the title of this entry is kinda silly but kinda true too so....notazoo!!
Saturday night was slow and uneventful. There was a slight little pop here and there but cetainly no where near a descent night(business-wise) In the kitchen I teamed up with Eric Hassard again to put out my special for the evening.
First I made a sweet corn sauce including truffle oil, cremini and cayenne. Then I took already pre-crisped and pulverized pancetta, a little panko, and mixed them together for a light breading. For my vegetable, try and guess what I used.....go ahead guess.....you have a 50/50 chance.....thats right, asparagus!LOL While I was working on these things, eric made his own version of my sauce idea and I was glad he did. It turned out fantastic. Not too mild, not too sweet. He made a coconut curry lime sauce for my scallops.
I used our diver scallops and slightly breaded each side of each of them before setting into a hot pan of olive oil. I would have preferred canola but I work with what I'm givin(actually I bought the coconut milk at publix)lol. So after pan searing these on both sides I throw the pan(containing 3 large scallops- approximately 2 to 2 1/2 ounces a piece) into the oven at 400 degrees for about 2-3 minutes(maybe longer depending on a single persons preference).
I pan seared my asparagus with olive oil and salt n pepper, because if I didn't already say by now, I love it that way and other people do too!
I then took a hot 4 quart sauce pan with about a half cup of olive oil in it and dropped in about 1/2 cup of white small diced onion and caramelized them, then added 1 cup of minced cremini and 4 tbsp of white truffle oil, 1 cup of milk, 1/2 cup of sugar, 1/4 cup heavy cream, 2 tsp ginger, salt n pepper, and 2 tsp of ground cayenne pepper. I added 5 cups of fresh corn last to preserve it's crunch a little longer. It came out just as I thought it would and with the cayenne involved it gives you a swift little kick and then goes.
For my coconut, curry, lime sauce I was going to use coconut milk(1 cup), 2 tbsp of ground curry, 1 tbsp of cilantro, 1/2 oz lime juice or so, 2 cups sugar, 1/4 cup heavy cream and 1/2 cup of soy sauce. I believe Eric used garlic, ginger, coconut milk, coriander, lime juice, and curry...and maybe something else I cant remember. All I know is his came out great! It was a very flavorful, yet mild, accompaniment to the dish!
On one of our square plates I placed a heaping 1 once scoop of the corn salad into each corner of the plates leaving one corner open. I then placed two asparagus spears pointing from the base of each of the piles(in each corner) to the empty corner of the plate. I then placed 1 scallop on each of the three piles in the corners and we drizzled the coconut, curry lime sauce across the tops of the scallops. I must say we were very pleased with our outcome. Not only did the plate come out delicious as well as visually appealing, it sold very well for a really dead night with complements from some of the guests on how fantastic it was. Another job well done!!