Tuesday, February 2, 2010

Dinner with Friends: The Perfect Scallop Course

Sitting down for the scallop course

Recently a few of us met one night to cook for each other and enjoy an evening of fun and relaxation. Yes, cooking and relaxation are in the same sentence for a bunch of men. When you're a foodie - it's what you do! Each person cooks one dish and pairs it with a beer or wine. I wanted to share one of the hits from this night.
Kelly's recipe (printed below so you can see it)

Kelly Miller's day job is Executive Director of the Asheville Convention & Visitor's Bureau, but his night job must be Chef Extraordinaire. His scallop dish was fantastic. I am not normally the biggest brussel sprout fan however they were amazing as part of Kelly's recipe. I want to give permission to where he found the recipe and as soon as he remembers - I'll add it to this post.

Dustin watching Kelly saute the scallops

The recipe was never far from Kelly's hands throughout the night to give him reassurance as he prepared the scallops. That said, he made a huge hit! The flavors were amazing and the scallops cooked to perfection.

The perfect scallop course

1/4 Cup Creme Fraiche
1/4 tsp Lemon Zest, finely grated
1 tsp Lemon Juice, fresh
1 Tbs Chives, snipped
3 Tbs Extra Virgin Olive Oil
Black Pepper, freshly ground
6 Jumbo Scallops (about 3/4 pound)
6 Thin Slices Pancetta (about 2 ounces)
1/2 Lb. Brussel Sprouts, thinly sliced
1 Shallot, thinly sliced
1 Tbs Butter, unsalted
1 Garlic Clove, minced

In a small bowl, whisk the creme fraiche with the finely grated lemon zest, fresh lemon juice, snipped chives and 1 Tbs of the olive oil. Season the lemon-chive creme fraiche with salt and pepper to taste.

In a medium skillet, heat the remaining 2 Tbs of olive oil until shimmering. Generously season the scallops with salt and pepper to taste and add them to the skillet. Cook the scallops over moderately high heat, turning once, until they are golden and just cooked through, about 5 minutes. Transfer the scallops to a plate; tent with aluminum foil to keep warm.

Meanwhile, in another medium skillet, cook the pancetta over moderately high heat, turning once, until browned and crisp, about 4 minutes. Add the brussel sprouts and shallot and cook, stirring, until the brussel sprouts are softened but still bright green, about 2 minutes. Off the heat, stir in the butter and garlic and season with salt and pepper to taste; transfer to plates and top with the scallops. Serve with the lemon-chive creme fraiche.

I hope you enjoy this recipe as much as we did.


  1. WOW These look incredibly delicious!

  2. They were truly amazing. Thanks for the post, Kevin. You are too kind. I've made this recipe about 6 times. Each time, folks rave about it. Go AVL Foodies!

    Kelly Iron Chef Miller

  3. Did I forget to mention Iron Chef in your intro, my bad! I just assumed everyone would know! You deserve the title after that dish, thanks again.