Recession Gourmet - Scallops with Escarole, White Beans and New Olive Oil

I am not one to make New Year's resolutions, but I am going to break that rule for 2009. The politics of change have pushed me to this. I want to challenge the general eating public to resolve to eat well this year. This country has been through a lot over the last eight years. Republicans. Democrats. Independents. No agreement on how to move forward, with one exception. It's time to eat well.

Now that we are done with all the politics of division, its time we had an honest conversation ourselves. Shouldn't we resolve to luxuriate in good meals? A lot of problems can be solved by good eating. And with a new administration arriving in Washington DC, let's all pledge to spend money on things that are important. Not roads. Or bridges. I am talking about quality ingredients.

It's time for investment we can understand. I don't mean $350 billion TARP program congress just passed because Wall Street failed us. Or the $800 billion economic stimulus plan President elect Obama wants. We are in the worst depression in a century. But that is no excuse to have poor food pass our lips. Quite frankly I don't see how we can afford not to eat well.

So here is an economic plan for you that will help you save money this year and might just save the economy. I am calling this attitude (or resolution) "Recession Gourmet". Dine out less this year and invest in some good ingredients that you can prepare yourself. Elevate good dishes into great ones through their intelligent and judicious application. Think of this as your personal culinary stimulus.

The new year also means there is new oil. And what Nuevo Olio should we invest in? Tuscany, where olive oil is as cherished as Catholicism? Perhaps. Andalucia, which anchors Spain's position as the largest producer of quality oil in the world. Maybe. The olive orchards at Les Baux en Provence. Shocking that we could actually consider something from France from just a few short years ago. But nevertheless, tempting.

All that said, I'd rather you stay closer to home. Local. I did just that over the holidays buying some beautifully fruity extra virgin olive oil from McEvoy Ranch grown in Petaluma, CA. Bold. Herbacious. Silken. Spicy. The United States now produces some of the best olive oil in the world. At $30 a bottle, it wasn't cheap. But the way it elevates a good, simple dish into something extraordinary. Well, let's just say that's good for Main Street.

For New Year's Eve, we discussed a sinful menu. Over the top really. Caviar. A Filet Mignon Roast. Lobster Ravioli. Champagne. Yet none of that seemed right in these uncertain and more frugal times (except the champagne which is a judicious expenditure to celebrate - not done as an everyday occurence).

We settled on a few fresh scallops, seasoned well and seared perfectly. And they rested upon a bed of humbly braised escarole, salty prosciutto, and meltingly comfortable, yet modest white beans. Not our typical New Year's Eve fare. Finished with some meyer lemon zest and a drizzle of high quality extra virgin olive oil turned this dish into something worthy of an inaugural dinner on the cheap. As this was the beginning of a new chapter (annually, politically and culinarily) we couldn't bring ourselves to scrimp on the champagne, so we paired the scallops with Veuve Clicquot.

A few high quality ingredients. Simply prepared. I pledge to live as a Recession Gourmet. Now that's a resolution I will take an oath to preserve and protect...

Recipe for Scallops with Escarole,
White Beans & New Olive Oil
Serves 2

Ingredients
1 head of escarole, quartered with core
15 oz can of white (cannellini) beans, rinsed
2 oz of prosciutto or applewood bacon
1 bay leaf
1/2 onion, peeled and halved
2 garlic cloves, peeled
2 cups chicken stock
4 fresh divers scallops
Salt
Pepper
4 TBSP olive oil, plus more for drizzling
1 meyer lemon

Method
Bring a pot of saled water to a boil. Fill a large bowl halfway with ice water.

Cook the escarole in the boiling wat for 3 minutes. Remove with tongs and then submerge in the in the ice water. This will stop the cooking and preserve the color. Squeeze out the excess liquid and remove the core. Cut the escarole into 2-3 inch strips and set aside.

Put the beans, prosciutto, bay leaf, onion, garlic and stock in a pot. Bring to a boil over high heat. Lower to a simmer and let cook for 20 minutes. Remove the bay leaf and onion and discard. Strain the beans, reserving about 1/2 cup if the cooking liquid. Using tongs remove the garlic and prosciutto. When cool enough to handle cut the prosciutto into 1/2 inch strips. Mash the garlic into a paste and stir into the reserved stock.

Heat the oil in a large saute pan over medium high heat. Add the escarole, season with salt and pepper, and saute for 3 minutes. Add the beans and the prosciutto and cook for one minute. Stir in the cooking liquid and cook for one more minute. Taste and add salt or pepper, if needed. Keep warm.

In a medium saute pan add 2 TBSP olive oil over medium high heat. Dry the scallops and then salt and pepper them on both sides. Cook for 2 minutes on the first side. Flip them using a spatula and cook an additional 90 seconds.

Divide the escarole and bean mixture between two plates. Place two scallops on top of each plate. Using a micro plane, zest some of the meyer lemon over the scallops. Drizzle with excellent extra virgin olive oil and serve.

The recipe was modifed from Alfred Portale's Simple Pleasures. Of all the cookbooks I have (and I have a lot) this is one of the best ever.

16 comments:

Elra said...

Love the term "Recession Gourmet", I think I've done some part of it already. Dine out for us, is very rare, unless the restaurant is phenomenal! Olive oil? I try to buy local olive oil, and yes most of them are more expensive! My husband is all about organic, and made in CA things. And he didn't even think of how much he pay for it. I am the one who is anxious about spending that much money for anything made in CA. I am the cook here, not him. One example, we went to Santa Ynez valley for olive oil tour, of course he bought a few of them, then he was intrigued by this tiny 8 oz walnut oil, cost $25. I thought he must be crazy, but he insisted that it was worth the money, plus it's made in here. Hmmm, so there you go Mark. His point is , it will do good for our economy, even if we have to pay more!

I have his book, never tried his scallop recipe though. Hey, have you tried his manggo-shrimps- avocado salad. It's divine! Seriously.
Cheers,
Elra

My Sweet & Saucy said...

I definitely could never give up delicious food...great job with this recipe!

Aran said...

this must be amazing. sometimes simple ingredients make the best dishes and of course, anything with beans and olive oil is bond to be a success in my book!

Maryann said...

Italians have always spent more of their income on food. A little bit of something fresh and of the best quality is better than bulk mediocre food.Eating out is rare here. Only very special occasions.I think I'm right on track with your program, yes?
Grandma always said "we may not have a lot of money, but we have plenty of food..mangia!"

Nazarina A said...

I love this post! I love organic, shopping locally and supporting my local farmers as well.
Your recipe is a must have for eating healthy!

Vinogirl said...

Great to see a new post, at last.
Isn't McEvoy Ranch the best olive oil? I could drink it, it is so good.

Alexa said...

Sounds like a great new year's resolution...
This recipe is just lovely and full of all the flavors I favor. Wonderful post, Marc!

Nicole said...

You are so funny and SO RIGHT! I have such a hard time scrimping on food and when I do, I end up eating everything fattening or a whole loaf of bread! This looks delicious and satisfying and yes... sophisticated to boot. Just like you!

anudivya said...

What a funny name for a dish! I wish I ate scallops... they look awesome.

Girl Japan said...

heheh Recession Gourmet-- love it!!!

Olive oil, this is honestly the only oil I grill with, we buy ours via import from Italy -- and I like using it in all my foods.. except for baking of course... hehe

The dish looks fabulous!

Lori Lynn said...

Clever Marc!
Great post and wonderful dish, I plan to make it.
LL

we are never full said...

here here! i'm totally with you on this resolution. eating well doesn't mean eating rice cakes and no carbs, it means eating WELL. you dont' even need a $500 meal at a top end restaurant. it's about eating well at home.

Angela said...

I was pretty dismayed when I read a news story saying that SPAM sales had skyrocketed because of the recession. Good food doesn't have to super expensive. People just have to be smart about what they buy. Great message and fantastic recipe, Marc!

cook eat FRET said...

beautiful food
and light and healthy

i've tried that oil before and it's very peppery - no doubt. i didn't love it but i respected it.

i read this post ages ago and never commented. it deserves a good comment.

i agree that luxuriating in your own cooking is a wonderful thing to do - but under any circumstances! where i live (very unlike you), fancy restaurants are almost always a waste of money with only very few inconsistent exceptions. so cooking with great ingredients has become my self defenese. but it gets expensive to eat well at home. sometimes as much as dining out. besides the clean-up it is so satisfying - even relaxing. the chopping, the care taken with the prep, etc...

anyway - back to your ny's eve dinner. just beautiful. and rounded out with the champagne - just perfect...

Carolyn Jung said...

Here, here! I second all of that. If there is a bright side to this recession, hopefully it's that people will learn that it's not so very hard to cook at home, and that the process can be one of the most enjoyable around.

Best Playlists said...

I love the escarole and white beans combo and the scallops seems to be the little gift with package. Yum. Gotta try this for sure.