The executive chef of The Huntsville Golf Club Michael Langdon joins us in the kitchen making pan-seared sea scallops with pearl onions, broccolini, wild mushrooms with fingerling potatoes, and a sherry pan sauce.
U-10 Scallops-3 Each
Pearl Onions-3 Each
Wild Mushrooms- 1/2 Cup
Fingerling Potatoes-3 Each
Minced Garlic-1 Teaspoon
Fresh Thyme-1 Teaspoon
Fresh Parsley-1 Teaspoon
Dry Sherry- 1/2 Cup
Whole Unsalted Butter-2 Tablespoons
Salt and Pepper to Taste
Place a saut pan on medium- high heat and add 2 tablespoons of olive oil
Add fingerling potatoes and pearl onions and begin to saut
Add minced garlic.
Add mushrooms and begin to deglaze.
Deglaze with dry sherry and reduce by 90%
Add demi-glace, season with salt and pepper, add fresh herbs,
Finish with whole butter