by Jennifer Ann
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my 18 recipes »
Jennifer Ann's Notes:
Expand2 sheet 15" squared parchment paper Ask a question about this ingredient
3 tablespoons good quality olive oil, divded Ask a question about this ingredient
6 ounces andouille sausage, sliced into 1/4 inch pieces, and coarsely chopped Ask a question about this ingredient
2 large shallots, thinly sliced Ask a question about this ingredient
3 cloves garlic, minced Ask a question about this ingredient
1 medium bunch of Lacinato kale Ask a question about this ingredient
1 dash dry sherry Ask a question about this ingredient
1 cup Great White Northern Beans, cooked (Westbrea is a good, quick, canned option) Ask a question about this ingredient
6 jumbo sea scallops Ask a question about this ingredient
2 pinches Piment d'Esplette Ask a question about this ingredient
salt Ask a question about this ingredient
freshly ground pepper Ask a question about this ingredient
1 blood orange, peeled, and sectioned from membrane Ask a question about this ingredient
heat 1 tablespoon olive olive oil in a nonstick skillet; add sausage and cook over medium high heat, until sausages is lightly browned; remove from heat and transfer sausage to a medium sized bowl to cool
Ask a question about this stepadd 1.5 tablespoon of oil to the same nonstick skillet, over medium high heat; add shallots and stir until lightly browned and soft; add garlic, and cook for 1-2 minutes, until fragrant
Ask a question about this stepadd kale, and toss over heat until beginning to soften, add big dash of dry sherry, and cook until kale reduces by only just 1/3 - 1/2 original size (4-minutes); quickly remove from heat and add to the bowl with andouille sausage; stir to combine
Ask a question about this stepon 15" parchment square, add half of kale mixture to center; scoop 1/2 white beans on top, add three scallops; drizzle with a good dose of olive oil, then sprinkle with piment d'Esplette, salt and pepper; gather edges up and tie in a bundle with cooking twine
Ask a question about this stepbake at 400 for 12 minutes; let sit for 5 minutes; place bundle on plates, untie, and open; serve with a side of blood orange sections.
Ask a question about this stepThanks for the nice comments. My friend, LLoquet, lives in Paris and gave me the Piment d'Esplette as a birthday gift. I really love it. It is also terrific on oven roasted sweet potatoes.
Again, this is one of my own favorite "piments". But I also like to use Aleppo pepper which has a little more "pop" to it. Sometimes I use them interchangeably.
Thanks for the tip! I picked up some Aleppo this weekend for an al pastor taco recipe (I was surprise to see that Aleppo is from Syria - I was expecting Mexico). I will definitely try it soon.
I love Piment d'Esplette which comes from the French side of the Basque border, if in fact there is a border. But the ingredients here are all really good and really Iberian except maybe for the andouille.
If only I could have found linguica sausage! Milwaukee actually has a surprisingly substantial array of ethnic markets but no Portuguese - yet!
We've got plenty here in Rhode Island, Jennifer Ann. Maybe we can arrange a trade? :)
It's a deal! I may be back working in Boston soon - do you think I can tote a few links of kielbasa and bratwurst in my carry-on?
Rick Field is the founder of the pickle company Rick's Picks.
Wow, someone actually uses Piment d'Esplette in the States - how exciting! It adds an amazing taste. Great recipe, thank you for sharing it.