On the Line: Ryan Adams of Three Seventy Common Food + Drink, Part Three

A trio of recipes come together to create this non-traditional surf & turf. Hey, there's even veg included! Satisfy a savory craving or save for an occasion when you want to impress. All that's missing is a cocktail. If you can't make Uncommon Mondays, we highly recommend their Sunday Suppers: three set courses for $20. No matter when you drop by, you'll feel the familial vibe from everyone.

Read our interview with Ryan Adams of Three Seventy Common Food + Drink, Part Two.
And now, on to Part Three. . . .

Seared Scallops With Spicy Maple Bacon Vinaigrette and Brussels Sprouts Gratin

Serves 4

Recipe ingredients:

12 dry, large (U-10 count) scallops
Kosher salt and freshly ground pepper to taste
1/4 cup grapeseed oil
Brussles Sprouts Gratin, prepared hot (recipe follows)
Spicy Maple Bacon Vinaigrette (recipe follows)
4 slices nitrate-free smoked bacon, cooked until crisp and still hot
2 teaspoons parsley, chopped fine

Recipe directions:

Pat the scallops dry and season with salt and pepper.

Heat a large saute pan over medium-high heat. When hot, add the oil to the pan.

Carefully place the scallops into the saute pan and sear evenly on both sides, about 3 minutes on each side, until medium-rare.

Transfer scallops to a plate and keep warm.

Vinaigrette ingredients:

1/4 cup nitrate-free smoked bacon, finely diced
1/2 cup water
1 cup sherry vinegar
1/4 cup maple syrup, preferably grade A
1/4 cup grapeseed oil
1 teaspoon crushed red pepper flakes

Vinaigrette directions:

In a stainless steel pot, combine the bacon and water, and place over medium heat.

Cook until the water has evaporated, then reduce heat to low and continue to cook until the bacon is crisp.

When done, deglaze with the vinegar and reduce by a third.

Add the remaining ingredients and simmer for 5 minutes. Keep warm until ready to serve.

Brussels sprouts ingredients:
(Makes 8-10 servings)

1 stick (4 ounces) unsalted butter
2 tablespoons minced shallot
1 tablespoon minced garlic
1 cup minced onion
1/2 cup all-purpose flour
4 cups whole milk
2 pounds Brussels sprouts, stemmed and quartered
1/2 tablespoon kosher salt
1 cup Parmesan, grated
1 cup breadcrumbs

Brussels sprouts directions:

Preheat oven to 375-degrees Fahrenheit. In a stainless steel pot, add the butter, shallot, garlic and onion, and cook over low heat, sweating the vegetables until soft.

Add the flour and cook for 5 minutes. Then whisk in the milk and continue whisking until the mixture is free of any lumps.

Stir in he Brussels sprouts, season with salt to taste, and cook 10 minutes at a low simmer.

Stir in 1/2 cup of the Parmesan and transfer the mixture to a greased baking dish. Top with the breadcrumbs and remaining Parmesan, and cover with foil.

Place the baking dish into oven and bake covered for 20 minutes. Remove the foil and bake uncovered for an additional 5 minutes, until the top is golden brown.

To serve:

Spoon some Brussels Sprouts Gratin slightly off-center on each plate. Line the front of the gratin with three scallops. Spoon the Spicy Maple Bacon Vinaigrette around the scallops and then lay a bacon strip atop the gratin. Garnish with the chopped parsley and serve immediately.

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One Reply to “On the Line: Ryan Adams of Three Seventy Common Food + Drink, Part Three”

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