"Recipes from the Chef's Kitchen"

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Sea Catch Restaurant and Raw Bar
1054 31st Street NW (at Canal Square)
Washington, D.C.

Jeffery Shively - Executive Chef

Sea Catch Champagne Oyster
Stew with Brie Cheese

1)   1 Leek - washed and small diced
2)   3 ribs Celery - washed and small diced
3)   1 medium Onion - peeled and small diced
4)   3 tbs. Butter
5)   3 tbs. Vegetable oil
6)   2 Bay Leaves
7)   1 tbs. Thyme
8)   1 tsp. Black Pepper
9)   1/2 tsp. White Pepper
10) 1/4 tsp. Cayenne Pepper
11) 3 oz. Flour
12) 1 cup Champagne
13) 2 cups Water
14) 1 cup Heavy Cream
15) 1 pint shucked Oysters (about 30)
16) 8 oz. Brie Cheese - diced and rind removed
17) Salt to taste
18) 1 bunch Scallions - chopped

1)   Place shucked oysters with water in a medium bowl and place in
       refrigerator for 1 hour.  While oysters are resting,  place a large pot over
       medium heat.  Add butter and oil.  When butter is melted, add vegetables
       and seasonings.  Let cook until onions are translucent.
2)   Sprinkle flour over the vegetables and stir to incorporate. Let cook for
       3 minutes.
3)   Strain the oysters from the liquid and reserve both.  Add the oyster juice
       to the pot of vegetables and stir until smooth.  Add Champagne and
       simmer for 20 minutes.  Add cream and cook for another 5 minutes.
       Add the Brie and let the soup simmer for another 5 minutes, stirring so as
       to incorporate the brie completely.  Add the reserved oysters, stirring to
       cook evenly for 1 minute.  Adjust seasoning with salt.  Cover and turn off
       the heat.  Let sit for 5 minutes.
4)   Serve in soup terrines with chopped scallions.  If you want to elevate the
       soup even more, garnish each soup with a dollap of sevruga caviar.

Sauteed Sea Scallops with Warm
Tart Greens, Applewood Smoked
Bacon and Grain Mustard Sauce

1)   2 lb. U-10 size Dry Packed Sea Scallops
2)   1 bunch Watercress - trimmed and washed
3)   1 bunch Frissee - trimmed and washed
4)   1 head Radicchio - trimmed and washed
5)   3 heads Belgian Endive - trimmed and washed
6)   1/3 lb. Applewood Smoked Bacon - thick sliced
7)   1 tbs. minced Garlic
8)   4 tbs. Olive Oil
9)   1 cup dry White Wine
10) 2 tbs/ White Wine Vinegar
11) 1 Jalapeno Pepper - seeded and minced
12) 2 minced Shallots
13) 2 tbs. Grain Mustard
14) 1/4 cup Heavy Cream
15) 1 lb. Unsalted Butter - cubed and at room temperature
16) Salt and Pepper to taste

1)   Place the white wine, vinegar, jalapeno pepper, shallot, thyme and
       rosemary in a medium sauce pan and reduce over high heat until the
       liquid is reduced by 2/3.
2)   When reduction is reached, add the heavy cream and grain mustard and
       reduce again by 2/3.  Slowly incorporate the butter, stir as to assist.
       When all the butter is added, season with salt and pepper and hold sauce
       in a warm water bath.
3)   Place the bacon on a sheet tray and place in a 400 degree oven for 8 minutes.
       Remove from oven and slice the bacon into bite size pieces.
4)   Heat a large non-stick pan over high heat.  Season the scallops with salt and
       pepper.  Add 2 tbs. of olive oil to the pan, then add the scallops.  When
       browned, turn the scallops and cook an additional 3 minutes.  Remove the
       scallops from the pan and heat in a 350 degree oven until cooked to medium.
5)   Meanwhile, clean the large pan and heat over high heat.  Add 2 tbs. of olive
       oil. Add the bacon and the minced garlic and cook until the garlic begins to
       fry - about 30 seconds.  Add the different greens and quickly toss to cover.
       Cook until the greens are warm and remove from heat.  Season with salt and
6)   Warm the serving plates.  Place a mound of the warm greens in the center of
       the plate.  Ladle 2 oz. of sauce around the greens.  Place the scallops on top
       of the sauce.

Good Eating!!!