Brussels sprouts gratin
8 tablespoons unsalted butter
2 tablespoons shallot, minced
1 tablespoon garlic, minced
1 cup onion, minced
4 ounces all-purpose flour
4 cups whole milk
2 pounds Brussels sprouts quartered, stems removed
Kosher salt to taste
1 cup grated Parmesan cheese, divided
1 cup bread crumbs
To prepare the Brussels sprouts gratin
Preheat the oven to 375ºF.
In a stainless steel pot, add the butter, shallot, garlic and onion. Cook over low heat, sweating the dry ingredients until soft. Once soft, mix in the flour and cook for 5 more minutes. Next, add the milk and whisk until the mixture is free of any lumps. Stir in the Brussels sprouts and let cook for another 10 minutes. Next, add salt to taste, then stir in a ½ cup of the cheese. Pour the mixture into a greased baking pan, spread the bread crumbs and the remaining cheese over the top. Cover the pan tightly with foil, and place into the oven. Bake for 20 minutes, then remove the foil and bake for an additional 5 minutes, until the top of the gratin is golden brown.
Spicy Maple Bacon Vinaigrette
¼ cup nitrite-free smoked bacon, finely diced
½ cup water
1 cup Sherry vinegar
1 teaspoon crushed red pepper flakes
To prepare the vinaigrette
In a stainless steel pot set over medium heat, combine the bacon and water and let cook until the water has evaporated. Then reduce the heat to low and continue to cook until the bacon is crispy. When complete, deglaze with the vinegar and let it cook until it’s reduced by one-third. Add the red pepper flakes and let simmer for 5 more minutes. Keep warm.
2 tablespoons olive oil
Salt and pepper, to taste
12 dry-pack scallops, U-10 count
1 slice bacon, crispy and hot
1 teaspoon parsley, finely chopped, for garnish
To prepare the scallops
Heat a medium sauté pan over medium-high heat. When hot, add the olive oil until almost smoking. Season the scallops evenly with the salt and pepper, then place them into the sauté pan and sear on both sides until golden grown, about 2–3 minutes per side.
On a plate, scoop a spoonful of the Brussels sprouts gratin onto the back-center. Next, place the scallops in front of the gratin. Ladle the spicy maple-bacon vinaigrette around the scallops and then lay the bacon strip atop the gratin. Sprinkle the plate with the parsley. Serves 4.
Chef Adams recommends Chamisal’s 2011 Stainless Unoaked Chardonnay, from the cool California Central Coast. “People are reticent about big, oaky, buttery Chardonnay bombs, [but] this unoaked Chardonnay is a good entry level wine,” says Adams.