Another Day in Poe's Kitchen at The Rattlesnake

Chef Brian Poe shows you the world in the back of the house.

When Life Gives You Leftover Cranberries, Make Scallops!

With Thanksgiving over and Christmas on the way, I’ve got cranberries on the brain. But the beauty of New England is that there’s always something coming into season, and the window of opportunity I’ve got right now opens on another of my favorites—Nantucket scallops. Nantucket scallop season lasts from November through April. Only 10 bushels of scallops are allowed per boat, per day; it takes the scallopers about four hours to shuck their catch, and then it’s on a plane to me. Thanks to them, every bite of this dish smacks of winter on the Cape.

Nantucket Scallops with Basil Cream and Cranberry Salsa
For the Cream
1 c. sour cream
1/2 c. heavy cream
1/2 c. toasted pecans
9 basil leaves
1 pinch chopped fresh garlic
1 pinch chopped fresh shallot
salt and pepper to taste

Combine all ingredients in a blender; add a touch more heavy cream if too thick for your liking.

For the Salsa
2 t. dried cranberries
1 t. chopped celery
1 t. chopped fennel
3 leaves basil, chiffonaded
1 t. chopped pecans
splash of white wine
juice of 1/2 lime

Mix together and reserve.

For the Scallops
1 lb. Nantucket bay scallops
ca. 1 T butter
salt and pepper to taste
splash of white wine
upland cress (hydroponic watercress) for garnish

In a hot saute pan, melt butter, then add scallops. Allow to caramelize, season with salt and pepper, and deglaze pan with wine.

In the center of the plate, spoon a bit of the basil cream, top with the scallops, then add dollops of cranberry salsa. Garnish with cress and enjoy.


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