Mushroom & Scallop Paella; Crème Brule - Fagor Tapas Pan Manual

Commercial Booket 2003_v3.qxd 8/22/03
MUSHROOM & SCALLOP PAELLA
Ingredients
1 lb bay or sea scallops (cut in 1/2)
Kosher or Sea salt to taste
4 1/2 cups clam juice or fish broth
1/2 cup dry white wine
2 tbs freshly squeezed lemon juice
1/4 tsp saffron
2 tsp fresh thyme leaves
2 teaspoons fresh chopped rosemary leaves
5 tablespoons olive oil
6 tablespoons minced shallots
1/2 lb oyster mushrooms
4 tbs minced parsley
1/4 cup diced Spanish Serrano ham or prosciutto
2 1/2 cups imported Spanish or Arborio short-grain rice
Lemon wedges for garnish
Directions
Sprinkle the scallops all over with salt and let sit at room temperature.
Combine clam juice with wine, lemon juice, saffron, thyme, and rosemary.
Keep hot over low flame. Preheat oven to 400 °F. Heat oil in the paella pan.
Sauté scallops over high heat for about 1 minute then remove from pan and
place on a platter (should not be fully cooked) Lower the heat, add the
shallots to the paella pan, and cook for 1 minute. Stir in the mushrooms, 2
tbs of parsley, ham and sauté 2 more minutes. Add rice and stir to coat well
with pan mixture. Pour hot broth into paella pan and bring to a boil.
Continue boiling for about 5 minutes. Stir in scallops and any juices
remaining on the platter and transfer to the oven. Cook uncovered for 10-15
minutes. Remove from oven, cover with foil, and let sit for 10 minutes.
Sprinkle with remainder of parsley and garnish with lemon wedges.
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DOUBLE BOILER
The double boiler is a simple & effective tool ideal for melting chocolate or
gently cooking delicate sauces. The bottom can double as a sauce pan on
its own or used with the steamer insert to steam foods.
Crème Brule
3 eggs, lightly beaten
1/4 cup white sugar
2 cups light cream
1/2 teaspoon vanilla extract
1/2 cup brown sugar
Directions:
In a medium bowl, stir together eggs and sugar until smooth; set aside. In the
top of double boiler over simmering water, heat cream until bubbles start to
form at edges. Remove from heat and whisk into egg mixture, a little at a time,
until fully incorporated. Return mixture to double boiler and cook, stirring
constantly, until mixture thickens enough to coat the back of a metal spoon.
Cook 2 minutes more, then remove from heat. Cool completely. Stir in vanilla.
Preheat oven broiler.
Pour cooled mixture into a 1-quart, shallow baking dish and place dish in an
ice bath, in a larger, ovenproof dish. Sprinkle brown sugar over surface of
mixture and place under preheated broiler 1 to 2 minutes, until top is lightly
browned and bubbly
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