Sautéed Scallops with Shredded Duck and Hollandaise Sauce
This is a hack of an old recipe from David McMillan and Fred Morin of the restaurant Joe Beef in Montreal, who match sea scallops with pulled pork and hollandaise sauce for a delicious dish. For reasons of habit, taste or happenstance, I started making it with duck instead. It seems like a lot of work — two species, a fancy sauce — but a lot of the cooking is unattended, and the sauce, you’ll see, is quite easy to pull off, at least the second time you try. The resulting meal is excessive and fantastic. It begs for a watercress salad with a bright, acidic dressing.
This is a hack of an old recipe from David McMillan and Fred Morin of the restaurant Joe Beef in Montreal, who match sea scallops with pulled pork and hollandaise sauce for a delicious dish. For reasons of habit, taste or happenstance, I started making it with duck instead. It seems like a lot of work — two species, a fancy sauce — but a lot of the cooking is unattended, and the sauce, you’ll see, is quite easy to pull off, at least the second time you try. The resulting meal is excessive and fantastic. It begs for a watercress salad with a bright, acidic dressing.
- salt to taste
- 1 cup unsalted butter
- kosher salt to taste
- 3 tablespoons unsalted butter
- kosher salt and freshly ground black pepper to taste
- pinch cayenne or to taste
- 1 pound sea scallops patted dry
- 1 tablespoon dry white vermouth or white wine
- 1 tablespoon finely chopped parsley for garnish
- 1 4- to 6-pound duck
- barbecue sauce or hoisin sauce to taste
- 7 egg yolks at room temperature
- 1 tablespoon lemon juice or to taste
- Carbohydrate 11.7620724337761 g
- Cholesterol 729.755482512937 mg
- Fat 222.311707167758 g
- Fiber 0.154249998648014 g
- Protein 78.5464496876204 g
- Saturated Fat 138.954152070955 g
- Serving Size 1 1 recipe (744g)
- Sodium 4405.38996571957 mg
- Sugar 11.607822435128 g
- Trans Fat 17.0654652879978 g
- Calories 2337 calories
Step-by-step
- Make the duck. Heat oven to 325. Remove giblets and neck from duck cavity, and discard or reserve for another use. Cut off excess fat from duck cavity. Place duck on a rack in a deep roasting pan, breast-side up, and season with salt and pepper. Then slide the pan into the oven and cook, undisturbed, for 2 hours.
- Remove duck from oven, and use the point of a sharp knife to prick the skin of the bird, all over the breasts and thighs. Return bird to oven, and cook for 1 to 2 more hours, or until an instant-read thermometer inserted into the thigh measures around 155 degrees.
- Increase oven temperature to 450, and cook until the duck is golden and crisp, 15 to 30 minutes.
- Carefully remove the roasting pan from the oven, and transfer the duck to a cutting board. (Let the fat in the pan cool, then store it, covered, in the refrigerator. It is an excellent medium for roasting potatoes.) Allow the duck to rest for a few minutes, then shred it, using two forks to pull the meat apart. Add your favorite barbecue sauce, to taste, or your favorite hoisin sauce, to taste. Keep warm.
- Make the hollandaise. Put yolks into a small container into which you can fit an immersion blender, or into the jar of a blender.
- Melt the butter in a small saucepan set over medium heat, then allow it to cool for a few minutes.
- Process the yolks for a couple of seconds, then continue to run the blender as you add the melted butter in a slow and careful stream, until you have a thin, emulsified sauce. Add the cayenne, lemon juice and salt to taste, blend again to combine and keep at room temperature until ready to use.
- Make the scallops. Place a large sauté pan or skillet over medium-high heat, and add to it 3 tablespoons of the butter. When it has melted and started to foam, place the scallops in the pan in a single layer, and season with a pinch or two of salt.
- Cook scallops without moving until the bottoms are golden brown, approximately 2 to 3 minutes, then turn them over, add the wine and cook an additional 1 to 2 minutes.
- To serve the dish, spoon hollandaise on a plate or platter, then top with the scallops, brown-side up. Top scallops with shredded duck (you’ll have some leftover for sandwiches tomorrow), and drizzle with hollandaise.
Sautéed Scallops with Shredded Duck and Hollandaise Sauce: A Culinary Adventure
As a busy professional woman, finding time for elaborate cooking can feel like a luxury. But sometimes, you crave a meal that’s both decadent and satisfying, a dish that speaks of indulgence without demanding endless hours in the kitchen. This recipe, a delightful twist on a classic, fits the bill perfectly. It’s a symphony of flavors and textures, a culinary journey that's surprisingly manageable despite its impressive presentation.
The heart of this dish is the unexpected pairing of sea scallops and shredded duck. The scallops, succulent and sweet, provide a delicate counterpoint to the rich, savory duck. The hollandaise sauce, a creamy, tangy masterpiece, ties everything together, adding a touch of elegance and sophistication. I first encountered this combination – scallops with pulled pork and hollandaise – and I knew I had to adapt it to my own taste. The transition to duck proved a harmonious choice, complementing the other elements with a wonderful depth of flavor. The process, though it may seem daunting at first glance, is surprisingly streamlined. Much of the cooking time is hands-off, allowing you to multitask or simply relax while the magic unfolds in the oven. The hollandaise sauce, often perceived as intimidating, is remarkably simple to create, especially after a couple of attempts.
The Duck: A Star in its Own Right
The perfectly roasted duck is the cornerstone of this recipe. Its crispy skin and tender, flavorful meat provide a delightful contrast to the delicate scallops. The roasting process itself is deceptively simple. The secret lies in patience and letting the oven do its work. Don't rush the process; allow ample time for the duck to render its fat and achieve that gorgeous golden-brown crust. Once the duck is cooked, shredding it is quick and easy using two forks. I often add a touch of my favorite barbecue sauce – a subtle smoky sweetness that complements the duck's richness beautifully. The leftover shredded duck is a fantastic addition to sandwiches or salads the following day, ensuring that this impressive meal continues to deliver deliciousness even after the main course.
The Hollandaise: Mastering a Classic
The hollandaise is the crowning glory, the elegant flourish that elevates this dish to a true culinary experience. While it has a reputation for being temperamental, the truth is, with a little practice, it becomes wonderfully manageable. I recommend using an immersion blender; it simplifies the emulsification process, creating a smooth, luscious sauce in minutes. The key is to gradually add the melted butter while the blender is running, ensuring a consistent emulsion. A touch of cayenne pepper adds a subtle warmth, enhancing the richness of the sauce. Adjust the lemon juice to achieve the perfect balance of tanginess and creaminess. Once mastered, hollandaise becomes a go-to sauce for many dishes, a versatile addition to your culinary repertoire.
The Scallops: Simplicity at its Finest
The sea scallops require minimal fuss. Pat them dry to ensure a beautiful sear. A hot pan with a generous amount of butter creates a perfectly golden-brown crust, sealing in their juices and accentuating their natural sweetness. A splash of white wine adds a touch of sophistication, enhancing the delicate flavors of the scallops. The simplicity of this step highlights the natural quality of the scallops, allowing their inherent deliciousness to shine.
Serving Suggestions and Beyond
This dish is a celebration of flavors and textures. The rich duck, the succulent scallops, and the creamy hollandaise create a harmony of tastes that is both satisfying and sophisticated. For a complete dining experience, consider pairing this with a light and refreshing salad. A watercress salad with a bright, acidic dressing would cut through the richness of the main course, creating a delightful balance. The leftover duck is a versatile ingredient, lending itself to various culinary creations. Consider using it in sandwiches, tacos, or as a topping for salads or pizzas. The possibilities are endless!
This recipe is more than just a meal; it's an experience, a testament to the art of culinary creation. It's a dish that will impress your guests and leave you feeling satisfied and accomplished. It proves that a truly exceptional meal doesn't always require hours of preparation; it’s about carefully selected ingredients, clever techniques, and a touch of culinary creativity. So, embrace the challenge, savor the process, and revel in the delicious results.
More Than Just a Recipe: A Journey into Culinary Confidence
This isn't just about a dish; it's about expanding your culinary horizons and discovering a new level of confidence in the kitchen. It's about challenging yourself to try something new, to embrace techniques that may initially seem daunting, and ultimately to experience the immense satisfaction of creating something truly special. Remember, the journey is just as important as the destination. Don't be afraid to experiment, to adjust the flavors to your liking, and to let your own creativity shine through. This recipe is a springboard, a foundation for your own culinary explorations. Enjoy the journey, and savor the delicious rewards.
