Scallops with Lamb Sausage and Beans

This was a really good, almost comfort food, surf-n-turf. It came from “Live to Cook” by Michael Symon. He’s the Cleveland based chef who won the reality competition show “The Next Iron Chef” on Food Network a few years ago. He’s now on “Iron Chef America” at times. This dish was really easy to do, great for a busy weeknight. If you can’t find lamb sausage, you can easily make your own. My grocery store usually has it, but they were out last weekend so I had to improvise. It was pretty easy. Just take 1 pound of ground lamb, place in a large mixing bowl, and mix in 1 tbs fennel seeds, 1/2 tsp ground sage, a pinch of crushed red pepper flakes, a few grinds of black pepper, and up the garlic by one clove when you get to that part of the recipe. Enjoy!!

Ingredients:
1 tbs olive oil
1 pound lamb sausage, removed from casings (or sub in the homemade kind)
1 pound large sea scallops, adductor muscle removed (if scallops are chemical treated, sub in large shrimp)
Kosher salt
1 fresno or jalapeno chile, seeded and diced
1 garlic clove, minced (make this two cloves if you make your own sausage)
1 shallot, minced
1 cup cooked or canned cannellini beans
Grated zest and juice of 1 orange
1 cup Chicken or Beef stock
2 tbs chopped fresh mint leaves

Directions:
Heat the olive oil in a large skillet over medium heat. Add the lamb sausage and crumble until no longer pink. Remove with a slotted spoon and reserve in a bowl.
Increase the heat to medium-high. Pat the scallops dry with paper towels, then season them with salt and pepper on both sides. Cook the first side for about 2 minutes, then flip and cook for another minute or two. Remove to a plate (not with the sausage). Add the garlic, shallot and chile and cook until softened.
Return the sausage to the pan, along with the beans, stock, and orange juice. Simmer for at least 3 minutes, more if you want your meat mixture to be thicker. I made mine pretty thick, kind of like chili. Remove the mixture from the heat and divide among four bowls. Top with scallops and then garnish with orange zest and mint.

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About jwall915

I love to cook and I love to travel! This blog explores my love of both. I share recipes and restaurant reviews, and I blog the trips I take.
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