Richard Manning, Executive Chef at the Kodiak Inn
Chart Room, named this spectacular dish after football legend and North to
Alaska host Larry Csonka while he was in Kodiak filming his television
program.
Ingredients
1 dozen medium scallops
1 dozen scallop 1/2 shells
4 chopped scallions
2 large bags fresh spinach
1/2 cup whipping or heavy cream
1/4 cup white wine
4 ounces panchetta, small dice
1/4 cup pinenuts
1/4 cup shredded Gruyere
1/4 cup parmesan cheese
1 tbsp extra virgin olive oil
Preheat oven to 450°F.
Arrange shells in shallow baking dish and add 1/4 cup of
water, set to the side. In a separate pan sauté the spinach till cooked and
losing it’s juices (add spinach a little at a time as it won’t all fit at
once). Put the spinach in a strainer and force out as much juice as
possible, then set aside.
In a medium saucepan add oil and brown the pancetta and pinenuts, sauté for
5 minutes. Add scallions and spinach and cook 1 more minute. Deglaze with
white wine and simmer until wine is absorbed. Add cream and simmer until
cream is reduced and absorbed (approximately 5 minutes).
Remove from heat and fold in cheese, place in refrigerator and chill. When
ready, add a scallop to 6 of the shells and top with a Tablespoon of spinach
mixture, do the other 6 of the shells the opposite of the first 6, add
spinach and top with scallop.
Place dish in a pre-heated 450-degree oven and bake 12 minutes. Cooking time
may vary. If you like your scallops well done add 2-3 more minutes. Remove
from oven and present on platter served over a bed of red cabbage and
garnish with fresh rainier cherries. This is a simple recipe and therefore
is a fun way to get the kids involved.
Photo courtesy Dan Eubanks.
Richard Manning
Executive Chef
The Chart Room
Best Western Kodiak Inn
1-888-KODIAK-4
236 Rezanof Drive,
Kodiak, Alaska 99615 http://www.kodiakinn.com
Ingredients