Seafood and Sauces

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Seafood and Sauces “202”

A sauce is a flavorful liquid that is most often thickened and used to season, flavor or enhance the food that it is served with. It should create interest and stimulate the appetite by adding moisture, flavor and a rich appearance to the dish. Tonight our sauces are created especially for seafood.

Jalapeno Orange Glazed Sea Scallops with Citrus Beurre Blanc
In cooking, Beurre blanc—literally translated from French as "white butter"—is a rich, hot butter sauce made with a reduction of vinegar, white wine and shallots into which cold, whole butter is blended off the heat to prevent separation. (a citrus juice is sometimes used in place of vinegar and stock can be added as well). This sauce originates in the Loire Valley cuisine. We’ll add a bit of fresh citrus and spicy pepper jelly to glaze the fresh seared sea scallops. Served in Asian Soup Spoons.

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Grilled Salmon with Sauce Veracruz
Grilled “Wild Caught” Alaskan is topped with a fresh sautéed “pan” sauce of olive oil, red onions, peppers, garlic, lime juice, olives and capers. A light, fresh Mediterranean favorite you’ll serve time and again. Served with Spanish Rice.

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King Crab Ravioli with Roasted Red Pepper Sherry Cream Sauce
This sauce is a cream reduction with the introduction of flavors from a pepper puree and sweet sherry wine, in the style of a Newberg sauce. The king crab filling is full of flavor and binded with a simple béchamel sauce. The tender wrappers are made from wonton skins and cook quickly. Decadent!

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A “Non Sauce” related Chocolate tasting!!!
Hey this could be good!!!