Southern Comfort (13 page)

Authors: Allison Vines-Rushing

Scallop Salad with Grapefruit and Romaine Hearts

SCALLOP SALAD WITH GRAPEFRUIT AND ROMAINE HEARTS

S
ERVES
4

Wintertime in Louisiana brings a bounty of citrus to roadside stands and markets. While navel oranges and satsumas are common, newer varieties to the area include Meyer lemons, blood oranges, and ruby red grapefruit—our personal favorite. Their bittersweet flavor is a sophisticated match for roasted scallops and their briny juices.

D
RESSING

¼ cup freshly squeezed ruby red grapefruit juice

1 tablespoon minced shallots

1 teaspoon minced garlic

1 teaspoon honey

1 teaspoon champagne vinegar

¼ cup extra-virgin olive oil

⅛ teaspoon salt

⅛ teaspoon coarsely ground black pepper

S
CALLOP
S
ALAD

1 tablespoon extra-virgin olive oil

12 medium sea scallops, preferably dry-packed

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

2 large romaine hearts, cut into thin ribbons

1 ruby red grapefruit, peeled and segmented

2 tablespoons toasted sunflower seeds, for garnish

To make the dressing, in a small bowl, whisk together the grapfruit juice, shallots, garlic, honey, vinegar, olive oil, salt, and pepper. Chill until needed.

To prepare the scallops, heat a large sauté pan over high heat until smoking; add the olive oil. Season the scallops on both sides with salt and pepper. Decrease the heat to medium and carefully add the scallops to the pan, evenly spaced apart. Sear them on each side until a golden brown crust is formed and the scallops are slightly firm to the touch, about 2 minutes per side. Remove the scallops from the pan to a plate; reserve.

To assemble the salad, in a medium bowl, toss the romaine hearts and the grapefruit segments in the dressing.

To serve, divide the salad among four plates and top each with three scallops. Finish with a sprinkle of sunflower seeds.

SOUPS

Curried Squash and Crawfish Soup

Butternut Squash Soup with Spiced Crème Fraîche

Black-Eyed Pea and Barley Broth

S
OUP HAS SUCH A POWER
to evoke warm and loving memories. Like when Mom made chicken soup when we were sick, or rainy day tomato soup enjoyed with grilled cheese. In addition to those soups triggered by great memories, our soups are also often inspired by a plentiful crop of vegetables at their peak, which we enhance with the addition of garnishes.

A crispy garnish, such as croutons, or a textural addition of a grain, adds heartiness, while a cold and creamy garnish like crème fraîche or goat cheese cools down heat and spice.

The addition of seafood, such as caviar, lobster, or poached oysters, adds elegance. Fresh herbs add vibrance to your soup, and seasonal pairings, such as summertime vegetables with basil or winter beans with rosemary, always work. Although sometimes all you need to make a good memory is a warm French baguette torn by hand and enjoyed with every last drop in your bowl.

Curried Squash and Crawfish Soup

CURRIED SQUASH AND CRAWFISH SOUP

S
ERVES
8

An overabundance of yellow squash in the summertime is put to good use in this Indian-inspired soup. Curry and squash are great partners, the squash providing body while the curry provides a much needed flavor boost. The crème fraîche cools off the spice and the addition of crawfish shows the kindred nature of New Orleans and Indian cuisines.

½ cup unsalted butter, diced

1 cup shallots, julienned

2 tablespoons thinly sliced garlic

1 teaspoon fine sea salt

½ teaspoon ground white pepper

2 teaspoons good-quality yellow curry powder

1 bay leaf

Sprig of thyme

½ cup white wine

¼ cup heavy cream

4 cups
vegetable stock

2 pounds yellow squash, cut in large dice