Philadelphia Catering Company Affordable custom catering for your business

2019 South 26th Street
Philadelphia, PA 19145

Phone: 215.468.0518
Fax: 215.468.0818
E-mail: info@philadelphiacatering.com
 
We accept
We accept Visa, Master Card, and American Express.
 
MENU
Breakfast Sandwich & Salad Packages Meet Our Specialty Sandwiches Cold & Boxed Lunches Buffet & Combo Packages Hot Lunch Snacks & Afternoon Breaks Side Dishes, Desserts & Beverages Parties Nutrition Facts
 
SECTION
Home About Us Our Services Contact Us FAQs Testimonials
Click here to view our latest photo gallery
 
MORE RECIPES

2018
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul.
 
Aug.  | Current Recipe
 
 
2017
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul.
 
Aug.  | Sept. - Oct.  | Nov.  | Dec.
 
 
2016
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul.
 
Aug.  | Sept.  | Oct.  | Nov.  | Dec.
 
 
2015
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul.
 
Aug.  | Sept.  | Oct.  | Nov.  | Dec.
 
 
2014
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.
 
Jul. - Aug.  | Sept.  | Oct.  | Nov.  | Dec.
 
 
2013
 
Jan.  | Feb.  | Mar.  | Apr. May  | Jun.
 
Jul. - Aug.  | Sept.  | Oct.  | Nov.  | Dec.
 
 
2012
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.
 
Jul. - Aug.  | Sept.  | Oct.  | Nov.  | Dec.
 
 
2011
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.
 
Jul. - Aug.  | Sept.  | Oct.  | Nov.
 
 
2010
 
Mar.  | Apr.  | May  | Jun.  | Jul. - Aug.  | Sept.
 
Oct.  | Nov.  | Dec.
 
 
2008 - Nov.
 
 
2007 - Jan.
 
 
2006 - Oct.
 
 
2005
 
Apr.  | May  | Jul.  | Oct.  | Nov.
 
 
2004
 
Jan.  | Feb.  | Mar.  | Apr.  | Jul.  | Aug.  | Oct.
 
Nov.
 
 
2003
 
Jun.  | Jul.  | Aug.  | Sep.  | Oct.  | Nov.  | Dec.
 
 
 
CHEF'S CORNER

 
Pan Seared Scallops with Chardonnay Lemon Dijon Sauce and Cucumber Sesame Salad
By: Aham Amachi

 

 

So, this all came about because I made a cucumber salad and I wanted to pair it with a protein. I needed something that would go well with the chilled salad. I could tell you that I went through a catalogue of possibilities like sweet & sour pork or a seared citrus glazed duck breast before I landed on pan seared sea scallops. But to be honest, I couldn’t think of a better lead for the cucumber salad than the flavor of a well seared scallop. This is a relatively quick and easy recipe to put together. It can be made for one as light meal or for two to open a meal.
 
Ingredients

  • 1 pc English cucumber
  • 1 lemon zested & juiced
  • 2tsp sesame oil
  • 1tsp kosher salt + 1/2 tsp to macerate cucumbers
  • 2tsp sugar + 1tsp to macerate cucumbers
  • 1Tbsp extra virgin olive oil
  • 2 tsp sesame seeds
  • 5oz dry packed sea scallops (approximately 4 lg sea scallops)
  • 1/4 cup chardonnay
  • 1 lemon zested & juiced
  • 1pc cooked bacon rough chopped (optional)
  • 2tsp Dijon mustard
  • 2tsp virgin olive oil
 
Instructions:
 
  Cucumber salad:
  1. Remove the plastic from the cucumber, give it a quick wash and pat dry.
  2. Cut ends of the cucumber and cut into 3" pc
  3. Cut each 3" pc lengthwise
     

     
  4. Place each piece skin side up in a plastic freezer bag. Using a medium sauté pan lightly pound the cucumbers until they begin to split and are slightly flattened.
     

     
  5. Transfer cucumbers to cutting board and cut in alternating diagonals
  6. Place a colander into a mixing bowl and add the cut cucumbers. Sprinkle 1/2 tsp of kosher salt and 1 tsp of sugar on the cucumbers. Gently toss the cucumbers.
     

     
  7. Use a freezer bag filled with ice or a bag of frozen vegetables to weigh down the cucumbers. Place the cucumbers in the refrigerator and let drain for at least 30 minutes
  8. While the cucumbers are macerating combine the zest & juice of 1 lemon, sesame oil 1tsp kosher salt & 2 tsp sugar in a mixing bowl and whisk. Once combined set aside.
     

     
  9. Add sesame seeds to a dry cold sauté pan. Place the pan over medium heat. Swirl the pan on the stove top to keep the sesame seeds moving so they do not burn. If the seeds start to stick to the pan use a rubber spatula to help to keep them moving.
  10. Remove the seeds from the heat once they turn golden brown
  11. After the cucumbers have macerated for at least 30 minutes remove from the refrigerator, place on paper towels and pat dry.
  12. Toss the cucumbers with 1Tbsp extra virgin olive oil then add the dressing and the sesame seeds. Set aside.
     

     

 
  Scallops:
  1. Place scallops on a few sheets of paper towel and pat dry. If the abductor muscle (on the side of the scallop) is still attached, you will want to remove that from the scallop.
  2. Lightly season scallops with kosher salt.
  3. Place medium sauté pan with 2 tsp of olive oil on stovetop over medium heat. Once the oil begins to shimmer add the scallops to the pan one at a time.
  4. Let the scallops sear on the one side for approximately 2-3 minutes (resist the urge to fiddle with them). Will the scallops are searing season the up side with some kosher salt.
  5. After the 2-3 minutes turn the scallops (they should be a golden brown) and let the other side sear for 1 minute.
  6. Remove the scallops from the pan and set aside on a plate. Add the chopped bacon and let some of the bacon fat render into the pan.
  7. Add the 2tsp of Dijon mustard to the pan and let heat through for 30 seconds. Swirl the pan or use a rubber spatula to move the mustard around. (1f you are omitting the bacon you can skip to this step)
  8. Deglaze the pan with the lemon juice and chardonnay. Allow the liquid to reduce by half.
  9. Once the sauce begins to thicken check for seasoning. Add salt if needed. Sprinkle in the 1/2 of the lemon zest. (If it seems to thick add 1tsp of water to thin it out a bit).
  10. On a 9" plate or the plate of your choosing swipe some of the sauce on the plate. Place the cucumber salad on top of the sauce and arrange the scallops around the cucumber salad.
  11. Add remaining sauce around the scallops and garnish with the remaining lemon zest
     

     

Aham is a graduate of The Restaurant School in Philadelphia. He has worked as cook at Cuvee Notre Dame in Philadelphia and Sous Chef at the former 'Stazi Milano' in Jenkintown. Currently, he is the Manager of Operations for The Philadelphia Catering Company.
 
 
 
 

2018
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul.  | Aug.
 
Current Recipe
 
 
2017
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul.  | Aug.
 
Sept. - Oct.  | Nov.  | Dec.
 
 
2016
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul.  | Aug.
 
Sept.  | Oct.  | Nov.  | Dec.
 
 
2015
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul.  | Aug.
 
Sept.  | Oct.  | Nov.  | Dec.
 
 
2014
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul. - Aug.
 
Sept.  | Oct.  | Nov.  | Dec.
 
 
2013
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul. - Aug.
 
Sept.  | Oct.  | Nov.  | Dec.
 
 
2012
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul. - Aug.
 
Sept.  | Oct.  | Nov.  | Dec.
 
 
2011
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul. - Aug.
 
Sept.  | Oct.  | Nov.
 
 
2010
 
Mar.  | Apr.  | May  | Jun.  | Jul. - Aug.  | Sept.  | Oct.
 
Nov.  | Dec.
 
 
2008 - Nov.
 
 
2007 - Jan.
 
 
2006 - Oct.
 
 
2005
 
Apr.  | May  | Jul.  | Oct.  | Nov.
 
 
2004
 
Jan.  | Feb.  | Mar.  | Apr.  | Jul.  | Aug.  | Oct.  | Nov.
 
 
2003
 
Jun.  | Jul.  | Aug.  | Sep.  | Oct.  | Nov.  | Dec.
 
 
 
 
HOME   |   ABOUT US   |   OUR SERVICES   |   TESTIMONIALS   |   PHOTO GALLERY   |   CHEF'S CORNER   |   FAQs   |   CONTACT US
 
MENU:  BREAKFASTS   |   SANDWICH & SALAD PACKAGES   |   COLD & BOXED LUNCHES   |   BUFFET & COMBO PACKAGES
HOT LUNCH   |   SNACKS   |   SIDE DISHES   |   PARTIES
 
 
2019 South 26th Street, Philadelphia, PA 19145 · Phone: 215.468.0518 · Fax: 215.468.0818 · E-mail:
info@philadelphiacatering.com
 
Copyright Philadelphia Catering Co.
Read Our Privacy Statement.