Cape Cod regulars flock to The Barnstable Restaurant and Tavern, a cozy neighborhood place where you can always get great food and service at a reasonable price. But once a month, off-season, the Barnstable Tavern offers fabulous wine and spirits dinners that rival the big guys in Boston and Manhattan. Chef Bob Calderone really shows his incredible talent with memorable dishes that will leave you licking your lips. And Diane Slater of the Cape Cod Package Store pairs Chef Calderone’s dishes with fabulous wines or spirits. Take a look at last month’s menu, watch our Events page for the next wine or spirits dinner, and then salivate over Chef Calderone’s recipe for Sauteed Sea Scallops with Sherry, Mushrooms, Pearl Onions and Cream.
5 Course French Wine Dinner with Wines from the Languedoc Region of France
The Barnstable Restaurant and Tavern, Barnstable, MA, October 23, 2014
Sautéed Sea Scallops with Sherry, Mushrooms, Pearl Onions and Cream
Domaine de Boisee “Carignan”
Grilled Marinated Branzini (Mediterranean Sea Bass) with Stewed Mussels, Bouillabaisse Sauce and Garlic Aioli
Domaine de Boisee “1905″
Crispy Duck Leg Confit with French Green Lentils, Roasted Carrots and Parsnips
Domaine Collin Cremant de Limoux Brut Cuvee Tradition
Baked Apple Tart Tatin with Crème Anglaise and Vanilla Ice Cream
Preheat a 12 inch heavy duty saute pan. Add 3 oz. olive oil to the pan.
Add 1 Lb. dry sea scallops. Season with salt and pepper. Cook On First Side For 1 Minute. Turn scallops and continue cooking for 30 Seconds…Remove scallops from pan and Reserve.
Add 2 tbls. butter and 1-2 tbl. chopped garlic, 8 oz. pearl onions (thaw 1/2 of a frozen package) and 8 oz. sliced mushrooms. Cook until tender, about 5 minutes. Deglaze with 8 oz. sherry. Add 1 cup extra heavy cream and bring to a boil…Add and incorporate 4 oz. unsalted butter.
Finish with 3 oz. grated Parmesan cheese, 1/2 tbls. each chopped basil, parsley and chives. Add scallops and their Juices to pan and reheat and serve.
You may want to lick the plate and have lots of napkins as you drool.