Need great dishes for a New Years Party? Try these tasty treats from Omni Hotel and Resort in Amelia Island. They're located at 6800 First Coast Highway.
Sauteed Sea Scallops, Provencal Style
Ingredients:
3 Sea Scallops
2 Roma Tomatoes, diced
1 Shallot, thinly sliced
4 oz. Kalmata Olives, finely chopped
1/4 oz. Fresh Basil, julienned
2 oz. Extra Virgin Olive Oil
1/4 cup Dry Vermouth
1 tsp. Garlic, finely chopped
Salt & Pepper
Directions:
-Caramelize scallops over medium-high head on both sides until cooked medium.
-Saute tomatoes, garlic and shallots in olive oil over high heat.
-Add Vermouth, basil, and olives. Cook for 30 seconds.
-Season with salt and pepper and top tomato mixture over scallops.
Wild Mushroom Ragout with Chervil Butter Sauce
Ingredients:
1 Puff Pastry Square
3 oz. Mushroom Ragout (See separate recipe below)
1 oz. Chervil Butter Sauce
2 tsp. Chervil Oil
1 sprig Fresh Chervil
1/4 oz. Enoki Mushrooms
Directions:
-Ladel chervil butter onto plate and drizzle with chervil oil.
-Place bottom half of puff pastry over butter sauce.
-Top puff pastry with mushroom ragout.
-Place top of puff pastry off center over ragout.
-Garnish with chervil and enoki mushrooms.
-Serve immediately.
Mushroom Ragout Ingredients:
10 oz. Oyster Mushrooms, diced
10 oz. Crimini Mushrooms, diced
10 oz. Shitake Mushrooms, diced
5 oz. Enoki Mushrooms, chopped
5 Shallots, minced
1/4 cup Dry Vermouth
1 cup Mushroom Fumet
4 oz. Butter
3/4 cup Heavy Cream
2 oz. Brunoise Red Pepper
2 oz. Brunoise Yellow Pepper
Salt & Pepper
Directions:
-Heat butter, add shallots, and saute until transluscent.
-Add mushrooms over medium heat until they begin to caramelize.
-Deglaze with Vermouth and reduce by 90%.
-Add mushroom fumet and reduce by 90%.
-Add cream and reduce until thickened.
-Add peppers and cook for one minute.
-Season salt and pepper.
-Add to recipe (see above).
First Coast News