For nearly 30 years this recipe has been a favorite at My Place by the Sea, a restaurant on Bearskin Neck in Rockport, known for its' beautiful views and gourmet food. The recipe, typically served as an appetizer, is deceptively simple and very popular. It is derived from a Nantucket recipe found by Executive Chef Kathy Milbury many years ago. Here, Chef Frank DiMercurio shows how it is made.
The first ingredient is Dijon mustard, of which a generous quantity is placed into a bowl. The scallops and artichoke hearts are then added into the same bowl. (The artichoke hearts can be from a can or you can make them fresh.) Cover the artichokes with a thick layer of the mustard. Next you roll each scallop and artichoke heart in the Panko breadcrumbs, putting about 3 or 4 on a skewer (alternating).
After placing each skewer on a baking sheet or pan, drizzle some drawn butter over each Panko covered scallop or artichoke heart. This is the secret ingredient. After removing from a 400 degree F. after 15 minutes they will be done. DiMercurio streese not to turn them because the underside of each item will caramelize with the butter coating, mustard and Panko crumbs - and be very tasty.
Just before serving, place a line of Balsamic Vinaigrette onto the plate and remove the skewer so that the pieces lay on top of the vinaigrette. This, along with the caramelized bottom, gives each piece its' memorable taste.
You can serve these as an appetizer or as a meal. DiMercurio suggests that you garnish with some fresh chopped chives and if you desire, serve on cress salad, drizzled with vinaigrette and garnished with tomato.
Baked Scallops and Artichoke Hearts
2 cups Dijon mustard
5 cups Panko breadcrumbs
12 large sea scallops
12 artichoke hearts, fresh or canned
12 metal skewers or wooden skewers, water soaked for 30 minutes
2 to 3 tablespoons drawn or melted butter
2 cups Upland cress or watercress
heirloom medley tomatoes, halved for garnish
For the Balsamic Vinaigrette:
1 tablespoon garlic, chopped
1 tablespoon shallots, chopped
1 cup balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 cup extra virgin olive oil
salt and pepper to taste
Preheat oven to 400 degrees.
1. Place the mustard in one large bowl and the Panko crumbs in another. Roll scallops, then artichokes, in mustard and then in the crumbs.
2. Skewer 3 pairs of scallop and artichokes, alternating between fish and vegetable.
3. Place the 4 filled skewers on a sheet pan and drizzle with drawn butter.
4. Bake for approximately 15 minutes without turning so that the underside browns and crisps. If desired, place under broiler for 1 minute to crisp top.
Serve on cress salad, drizzled with vinaigrette and garnished with tomato.
For the Balsamic Vinaigrette:
1. Mix all ingredients, except for the olive oil, salt and pepper in a large bowl.
2. Whisk in the olive oil slowly until emulsified. Season with salt and pepper.
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Recipes compliments of Kathy Milbury, My Place by the Sea, 2012.