This charming restaurant is a great new find for Mike and I! The food is wonderful – the atmosphere is cozy! Jean-Francois, the owner, is very helpful with pairing your food to the perfect wine, so don’t hesitate to ask for his assistance. Also, on Tuesday nights, all wine is _half price_ with dinner. We love this scallop dish!
Scallops
Empty 4 cans of Dr. Pepper into a sauce pot or pan. Add pinch of salt and sugar. Put pan over Medium heat and reduce the liquid till it is a thick syrup. Be careful to not let the mixture boil over or let the sugars burn. Once the glaze has reduced remove it from the heat. Season Scallops with salt and pepper.
Cut the Prosciutto lengthwise in half; into 8 pieces. Wrap each scallop around the middle with the Prosciutto, secure with a toothpick if needed. Pre-heat the broiler on your oven to its highest setting and place the rack close to the bottom. Using a oven safe skillet, heat the oil over medium high heat until just before it starts to smoke. Turn heat to medium and add scallops. Allow them to cook about 2 minuets or until they are golden brown.
Using tongs flip each scallop over and cook 1 minute then place the pan in the broiler. Allow the scallops to cook an additional 3-4 mins. The scallops should feel slightly spongy but not stiff. Remove the scallops from the pan. To assemble the dish make small piles of the braised cabbage, top each pile with 1 scallop, and drizzle with the Dr. Pepper glaze. Garnish with herbs and serve.
Braised B-B-Q Cabbage
Combine all ingredients in a pot and simmer until cabbage is soft but not mushy. Strain cabbage out and reduce the liquid until it is thickened and resembles a syrup. Add cabbage back to liquid. Combine and keep warm.
Ingredients
Scallops
- 8 Fresh sea scallops, abductor muscle removed (at least size U-10)
- 1 oz Canola oil or clarified butter (Not olive oil)
- 2 oz Prosciutto, sliced paper thin (Di Parma or Boar’s Head brands)
- 3-4 c B-B-Q braised cabbage
- 4 cans Dr. Pepper (12 oz.)
- 1/2 c Sugar
- Salt & Pepper, to taste
- 2 T Minced Herbs: Parsley, Cilantro, Chives (for garnish)
B-B-Q Cabbage
- 1 Red cabbage, chopped very thin
- 1/2 c Apple cider vinegar
- 1/2 c White wine
- 1/2 c Ketchup
- 1/2 c Light brown sugar
- 1 t Chili powder
- 1 t Ground cumin
- 1/2 t Cayenne pepper
- 1 t Garlic, minced
- Salt & Pepper, to taste