Sea Scallops with Lobster Sauce, Cowboy Steak with Peppercorn Sauce and Chilean Sea Bass with Fennel Sauce Recipe Video
Three fantastic main course recipes from Pacific Dining Car, Santa Monica, CA.
Ingredients
| Spinach | 1 Cup (16 tbs) (For the scallops) | |
| Olive oil | 3 Tablespoon (2 tablespoons for the scallops; 1 tablespoon for the Chilean Sea Bass) | |
| Garlic chives | 2 , chop (For the scallops) | |
| Scallops | 5 Medium (For the scallops) | |
| Lobster meat | 1 Cup (16 tbs) (For the Lobster sauce) | |
| White wine | 4 Tablespoon (For the Lobster sauce) | |
| Brandy | 4 Tablespoon (For the Lobster sauce) | |
| Water | 1 Cup (16 tbs) (For the Lobster sauce) | |
| Cream | 2 Teaspoon (1 teaspoon for the Lobster sauce; 1 teaspoon for Fennel Sauce) | |
| Prime rib | 1 (For Cowboy Steak) | |
| Spices | 3 Tablespoon (For Cowboy Steak) | |
| Shallots | 1⁄2 Cup (8 tbs), dice (For the peppercorn sauce) | |
| Pepper | 1⁄2 Teaspoon (For the peppercorn sauce) | |
| Oregano | 1⁄2 Teaspoon (For the peppercorn sauce) | |
| Beef stock | 1 Cup (16 tbs) (For the peppercorn sauce) | |
| Brandy | 4 Tablespoon (For the peppercorn sauce) | |
| Kosher salt | 1 Dash (For the Chilean Sea Bass) | |
| White pepper | 1 Dash (For the Chilean Sea Bass) | |
| Salt | 1 Dash (For the Fennel Sauce) | |
| Sea bass fillets | 1 , cleaned (For the Chilean Sea Bass) | |
| Curry powder | 1 Teaspoon (For the Fennel Sauce) | |
| White wine | 1⁄2 Cup (8 tbs) (For the Fennel Sauce) | |
| Pernod | 1 Tablespoon (For the Fennel Sauce) | |
| Lemon juice | 1 Tablespoon (For the Fennel Sauce) | |
| Butter | 1 Tablespoon (For the Fennel Sauce) |
Directions
SEA SCALLOPS WITH LOBSTER SAUCE
MAKING
1. For the scallops: In a pan, heat olive oil.
2. Add garlic and spinach and saute the spinach in the pan.
3. Cut scallops in half and sear.
4. For the lobster sauce: In another pan, add water, white wine, brandy and cream.
5. Add lobster and cook and reduce the sauce.
SERVING
6. Plate the Sea scallops and top with lobster sauce and serve as main dish.
COWBOY STEAK
MAKING
1. Season the prime beef on both sides with the spice seasoning.
2. Pop into the grill and cook for 45 minutes.
3. For the Peppercorn sauce: In a pan, add shallots, pepper, oregano, beef stock, brandy and simmer and reduce till half the quantity.
SERVING
4. Plate the Cowboy steak and top with peppercorn sauce and grilled asparagus and serve as main dish.
CHILEAN SEA BASS
GETTING READY
1. Preheat oven to 350 degrees Fahrenheit.
2. Rub the Sea bass with kosher salt and white pepper.
MAKING
3. In a pan, heat the olive oil.
4. Brown both sides of the sea bass in the pan for 5 minutes.
5. Pop pan into oven and cook for 5 minutes.
6. For the Fennel Sauce: In a pan, add the Curry Powder, White wine, cream, pernod, lemon juice, butter, salt and pepper.
7. Simmer and reduce the sauce.
SERVING
8. Plate the Chilean Sea Bass on salad and top with Fennel Sauce. Garnish with chives and fennel and serve.
MAKING
1. For the scallops: In a pan, heat olive oil.
2. Add garlic and spinach and saute the spinach in the pan.
3. Cut scallops in half and sear.
4. For the lobster sauce: In another pan, add water, white wine, brandy and cream.
5. Add lobster and cook and reduce the sauce.
SERVING
6. Plate the Sea scallops and top with lobster sauce and serve as main dish.
COWBOY STEAK
MAKING
1. Season the prime beef on both sides with the spice seasoning.
2. Pop into the grill and cook for 45 minutes.
3. For the Peppercorn sauce: In a pan, add shallots, pepper, oregano, beef stock, brandy and simmer and reduce till half the quantity.
SERVING
4. Plate the Cowboy steak and top with peppercorn sauce and grilled asparagus and serve as main dish.
CHILEAN SEA BASS
GETTING READY
1. Preheat oven to 350 degrees Fahrenheit.
2. Rub the Sea bass with kosher salt and white pepper.
MAKING
3. In a pan, heat the olive oil.
4. Brown both sides of the sea bass in the pan for 5 minutes.
5. Pop pan into oven and cook for 5 minutes.
6. For the Fennel Sauce: In a pan, add the Curry Powder, White wine, cream, pernod, lemon juice, butter, salt and pepper.
7. Simmer and reduce the sauce.
SERVING
8. Plate the Chilean Sea Bass on salad and top with Fennel Sauce. Garnish with chives and fennel and serve.
Chef
