Jumbo Scallops with Roasted Red Pepper Puree on Polenta

Jumbo Scallops with Roasted Red Pepper Puree on Polenta

4 jumbo scallops
1 zucchini, sliced 1/2 inch thick and grilled 3 - 4 minutes per side (reserve 3 slices)
1 package plain polenta
1 large shallot or two small, diced
1 - 2 tablespoons balsamic vinegar
1 tablespoon thyme leaves
2 tablespoon olive oil

For the red pepper puree
2 large red pepper, roasted and peeled
Reserved 3 slices grilled zucchini
2 garlic cloves
4 tablespoons olive oil
1 teaspoon thyme leaves
Salt and pepper to taste

For the pepper puree. Combine the red pepper, zucchini, garlic, thyme, and salt and pepper into a food processor and blend until smooth. Add the olive oil and blend. Set aside. This can be made a day in advance.

For the shallot topping. Heat oil in a pan and add the diced shallots. Simmer until translucent. Add the thyme. Simmer for one minute. Add a the balsamic and simmer for 30 seconds. Turn off the heat and set aside.

Slice off four 1/2-inch thick rounds of polenta and set aside. Grill the polenta slices 4 minutes on one side. Pan-sear the scallops about 2-3 minutes per side.

Layer the polenta, red pepper puree, and scallops. Dress with the shallot-balsamic sauce.

Plate with the grilled zucchini and serve with a Chardonnay-Viognier blend.

Wine of the Month

July's wine of the month is a Coppola Cabernet! This amazing red wine is layered with flavors of blackberry, cassis and roasted espresso.

Bob's Meal of the Month- July

Stop by El Toro Meats and pick up Bob's Meal of the Month! Don't waste time cooking tonight and spend more time with your family!

Kona Fancy Coffee

    Kona Fancy Coffee is grown in the volcanic soil of Mauna Loa in Hawaii, it is the only coffee grown in the United States. Definitely one of the great and most desired coffees of the world, Kona Fancy has a very smooth, full bodied, rich flavor, and wonderful aroma. Kona coffee is produced in very small quantities, it is carefully tended, processed and graded. Come into El Toro Gourmet Meats today to try a cup of this delicious blend!

Deschutes class of 88 Barely Wine

Deschutes class of 88 Barely Wine.  A hoppy citrus aroma radiates from this pale amber Barley Wine Ale. Its sturdy malt backbone is balanced with clean bitterness. Finishes pleasantly without overpowering.

Malt: Pale, Carahell, Maris Otter
Hops: Nugget, Millennium, Northern Brewer, Cascade, Mosaic

Seared Jumbo Scallops with a Champagne-Vanilla Butter Sauce

Learn how to make delicious seared jumbo scallops with a champagne-vanilla butter sauce. We have a sale going on for jumbo scallops, If you are in the South Orange County area, stop on by El Toro Gourmet Meats and pick up (our finest scallops mentioned in this recipe, which also happens to be on sale April, 2013!) We carry one of the largest and freshest selections of meat, seafood and poultry anywhere in Orange County, and all our meats are hormone free “because we care about your family’s health.” We also have a vast selection of craft beers and premium Napa and Sonoma wines.

Seared Jumbo Scallops with a Champagne-Vanilla Butter Sauce

Ingredients
2 tablespoons minced shallots
1 cup dry brut Champagne
1/2 vanilla bean, split and scraped
1/2 cup heavy cream
1 cup (2 sticks), cold unsalted butter cut into small pieces, plus 1 tablespoon
1 1/2 teaspoons salt
3/4 teaspoon freshly ground white pepper
12 jumbo sea scallops, cleaned
1 tablespoon olive oil
2 tablespoons chopped fresh chives
Directions
In a medium saucepan combine the shallots, Champagne, and vanilla bean pod and seeds and bring to a boil. Reduce the heat to medium-low and simmer until the mixture is almost completely reduced, about 7 minutes. Add the cream, bring to a boil, and reduce by half, about 3 minutes. Turn the heat down to low and little by little whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has completely incorporated. Remove the pan from the heat periodically to prevent the sauce from getting too hot and breaking. Continue until the entire cup of butter pieces has been added and the sauce coats the back of a spoon. Season the sauce with 1/2 teaspoon of salt and 1/4 teaspoon of the white pepper. Remove the vanilla bean pod and keep the sauce warm until ready to serve.

Season the scallops on all sides with the remaining salt and freshly ground black pepper. Heat the olive oil in a large, 12-inch saute pan over medium-high heat. When the oil is hot, add the scallops and sear for 2 minutes. Add the remaining tablespoon of butter to the pan and allow the scallops to cook for another minute. Turn the scallops over and cook for an additional 3 minutes.

To serve, place 3 scallops on each of 4 entree plates and spoon the Champagne-Vanilla butter sauce around them. Garnish with fresh chives and serve immediately.

Don’t forget to go online and enter our monthly drawing to win a fabulous $100 gourmet gift basket!  Need a hard to find meat, seafood or poultry item?  Call the owner Bob, his son Bobby, or any of the very friendly El Toro Meat’s team, @ (949) 855-0215, and they’ll do their best to get it for you.  We even ship out of the area.

Garlic and Rosemary Leg of Lamb

For those that do not have a lot of experience cooking with American Lamb, determining when it is done is the biggest challenge. An overcooked rack of lamb is an expensive mistake and carving into an undercooked roast can be an embarrassment at a dinner party. Do not rely on guesswork—a good meat thermometer will provide reliable results. DO NOT cut into a roast or chop to check doneness. Use an instant read thermometer to give you a quick, accurate reading. Learn how to make this delicious Garlic and Rosemary Leg of Lamb recipe. If you are in the Orange County area, please stop by El Toro Meats and pick up our finest leg of lamb! We carry one of the Largest and Freshest Seafood Selections in Orange County. Give us a call to special order @ 949.855.0215 and visit our website @ www.eltoromeats.com to enter our online drawing and win a $100 gourmet gift basket.

Garlic and Rosemary Leg of Lamb

Ingredients

1 leg of lamb, bone in (about 6 to 7 1/2 pounds)

1/4 cup fresh lemon juice

8 cloves garlic, minced

3 tablespoons chopped fresh rosemary leaves

1 tablespoon salt

2 teaspoons coarsely ground black pepper

Sauce:

1 cup chopped fresh herbs (combination of rosemary, chives, and parsley)

2 cups diced onions

2 cups chicken stock

1 cup red wine

Directions

Preheat the oven to 400 degrees F.

Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan. Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 degrees F to 150 degrees F (be careful that the thermometer does not touch the bone.) Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.

Position the roasting pan over your stove burners. Add mixed herbs and onions to pan, and stir to combine with pan drippings. Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon to release any fond. Reduce over high heat until sauce consistency. Strain before serving, if desired. Slice lamb and serve with sauce drizzled over the top.

El Toro Meats, only offering hormone-free meat “because we care about your family”.  Happy cooking from Bob, Bobby, and the gang at El Toro Meats, in business since 1980.  Give us a call to special order @ 949.855.0215 and visit our website @ www.eltoromeats.com to enter our online drawing and win a $100 gourmet gift basket.