Westfield Chefs Share Holiday Dinner Recipes
Dazzle guests with a new dish this year.
Chefs from Westfield's Chez Catherine and San Marzano Pasta Bar have shared festive holiday recipes that are sure to delight seafood lovers. Sea Scallops Grenobloise For the Scallops 12 Large Sea Scallops salt white pepper 3 tbsp olive oil For the sauce 1 qt of stock, vegetable or chicken 1 cup of white wine or champagne (optional) 1 cup of chopped mushrooms 1 smal shallot, finely diced 100g flour 100g butter 1/2qt of cream salt, pepper, blade mace, star anise To make the sauce: Sweat the shallot, mushrooms in a 3qt stock pot or sauce pan over low heat, deglaze with the wine (optional) add the stock, bring to a boil and reduce to a simmer. In a 5 qt stock pot or sauce pan, melt the butter, once it has completely melted, whisk in the flour …
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