Platinum Chef Challenge: Round 6!

Parmesan-Rosemary Scallops with Creamy Lemon-Leek “Linguine” and Tomato-Caper Relish. My one problem with a five-ingredient challenge is fitting it all into one title! But it was my idea, so I’ll live with it. The concept was born on my blog, but for this round I passed the torch to Kate, a good friend and Platinum Chef enthusiast. I knew she would come up with some fabulous ingredients and she did not disappoint! Her selection of Lemon, Capers, Leeks, Rosemary, and Cream for round 6 was both intriguing and delicious. I have recently grown to like capers, but have never actually bought them and cooked with them, so I was quite excited to do so. I thought these ingredients would pair quite well with seafood, and I decided on scallops. This was an interesting choice for me because I don’t normally enjoy scallops enough to make a meal out of them, but I wanted something meatier and more flavorful than say, tilapia. I thought a mild fish would get lost with some of the strong flavors, and I quite enjoyed my choice.
For this dish, I chose to bread my scallops in a mixture of parmesan, rosemary, and panko breadcrumbs, then broil them. I think they might have come out a bit better had I used an eggwash and pan-fried them, but I was going for health and simplicity. I plated these atop thinly sliced leeks which I had caramelized and braised in a white-wine and lemon broth, then finished with some cream, and topped everything with a fresh bruschetta-like tomato and caper relish. I think my favorite part of this meal was enjoying the leeks like a “linguine”. The texture and flavor were so delicious and I even wish I had used more leeks! The lemon cream was very tasty. I could have eaten a bigger plate of just the leek “linguine!” The scallops were cooked perfectly and I really the contrast with the fresh tomato relish as opposed to a cooked sauce. Of course, the capers and lemons complimented each other beautifully. Thanks, Kate, for choosing such great ingredients!
Caper-Tomato Relish
1/2 of a large tomato, seeded and diced
1 tbsp capers
1 clove of garlic, minced
salt, pepper, oregano

Combine ingredients and season to taste; let stand at room temperature while the rest of the meal is prepared.

Rosemary-Parmesan Scallops
3 tbsp each parmesan cheese and panko
leaves from one sprig of rosemary
salt and pepper
1lb sea scallops, rinsed and patted dry

Pulse together cheese, breadcrumbs, and rosemary in food processor. Season with salt and pepper. Toss the scallops in the crumb mixture and arrange on a broiler pan; spray lightly with olive oil cooking spray. Broil for about 7-10 minutes, turning halfway through, until lightly browned on each side.

Creamy Lemon-Leek “Linguine”
2 medium leeks, trimmed of outer leaves and cut about 1/2 ” from the bottom
1 tsp butter
1/4 cup each chicken broth and dry white wine
juice from half of a lemon
salt and pepper
1/4 cup half and half or cream

Slice the leeks thinly lengthwise and rinse to remove any grit. Melt the butter in a saute pan and add leeks. Cook for a few minutes, stirring around, until they begin to caramelize. Add broth, wine, and lemon juice. Bring to a boil then simmer, covered, for about 5 minutes. Season with salt and pepper and add cream; cook for a few minutes or until thickened.

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10 Responses to “Platinum Chef Challenge: Round 6!”

  1. 1

    Patsyk — April 15, 2008 @ 1:20 am Reply

    What a great dish! I had hoped to jump in this month, but too much going on… maybe next time!

  2. 2

    Ally — April 15, 2008 @ 1:22 am Reply

    What a mouthful, but it looks and sounds delicious. I love scallops and wish I could have them more often (dh doesn’t like). Sigh, I’ll just drool looking at yours. : )

  3. 3

    Jaime — April 15, 2008 @ 1:31 pm Reply

    The scallops look amazing! I love them but have never cooked them at home. Maybe one day…

  4. 4

    Kate — April 15, 2008 @ 4:31 pm Reply

    All I had to do was read the ingredients to the hubs and his mouth started watering. I thought he might cry when I showed him the picture.

  5. 5

    LYNN — April 17, 2008 @ 12:12 am Reply

    Looks amazing, Cara! I love scallops, but Matt doesn’t…BOO!

  6. 6

    Meredith — April 18, 2008 @ 9:28 pm Reply

    Hi there Cara — this is Meredith — you posted on my knot.com messgae board. I write for the Globe and am doing a story about those bridal parties and would love to chat with you about yours. Would you give me an email (sorry for this post, I didn’t know how else to reach you)? I’m at mgoldstein@globe.com or on my cell at 617-710-1441.- Meredith

  7. 7

    Steph Chung — April 2, 2010 @ 5:18 am Reply

    I've never heard of leek "linguine" before and it sounds so amazingly easy and delicious. I'll definitely put it onto my to-make-soon list! :)StephanieJuicy Fresh Bites

  8. 8

    LYNN — April 5, 2011 @ 1:16 am Reply

    Looks amazing, Cara! I love scallops, but Matt doesn't…BOO!

  9. 9

    Steph Chung — April 5, 2011 @ 1:16 am Reply

    I've never heard of leek "linguine" before and it sounds so amazingly easy and delicious. I'll definitely put it onto my to-make-soon list! :)StephanieJuicy Fresh Bites

  10. 10

    Patsyk — April 5, 2011 @ 1:16 am Reply

    What a great dish! I had hoped to jump in this month, but too much going on… maybe next time!

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