Sizzling Skillets and Other One-Pot Wonders - Emeril Lagasse [6]
2. Combine the raisins and cider in a small bowl and let stand until the raisins are plumped, about 15 minutes.
3. Season the scallops on both sides with 1 teaspoon of the remaining salt and ½ teaspoon of the white pepper. Heat 2 tablespoons of the oil in a large sauté pan over high heat. When hot, add half of the scallops and cook until deep golden brown on the first side, about 3 minutes. Turn the scallops and cook until browned on the second side, about 3 minutes longer. Transfer the scallops from the pan to a paper towel–lined plate and repeat with the remaining scallops. Once all of the scallops have cooked, tent them with a piece of aluminum foil to keep them warm.
4. Add the remaining tablespoon of oil to the pan and reduce the heat to medium-high. Add the cabbage and cook until it begins to wilt, 2 to 3 minutes. Add the wine and cook until reduced by half, 2 to 3 minutes. Add the potatoes, the raisins and cider, and the stock. Bring the liquid to a boil, occasionally swirling the pan. As the sauce begins to thicken, whisk in the butter little by little, working quickly and fully incorporating each addition before adding more. Do not allow the sauce to boil after you begin adding the butter or the sauce will break. Add the chopped thyme and julienned apple and season with the remaining ½ teaspoon salt and ½ teaspoon white pepper.
5. To serve, spoon one-quarter of the cabbage and potato mixture along with some of the sauce onto each of four plates, then top each plate with 3 scallops. Sprinkle the toasted pine nuts around the scallops and serve immediately.
4 main-course or 6 appetizer servings
EMERIL’S PAELLA
There are many regional variations of this well-known Spanish dish, but some things always remain the same: using short-grain rice, a flavorful broth, and saffron and cooking the rice just right for the perfect texture. Although we give a suggested cooking time, stoves and ovens do vary, so take the time to practice and perfect your paella. Be patient and have fun. Of course, a paella pan is ideal, but if you don’t have one, not to worry; simply use a 14-inch ovenproof sauté pan.
3 tablespoons Spanish olive oil
1 pound head-on jumbo shrimp, deheaded, peeled, and deveined, or ½ pound jumbo shrimp without heads, peeled and deveined
2½ teaspoons sweet pimentón (smoked Spanish paprika)
2 teaspoons salt
4 ounces firm Spanish chorizo, sliced into ¼-inch half-moons
1 cup small-diced onion
1 cup small-diced red bell pepper
1 cup small-diced green bell pepper
2 tablespoons minced garlic
2 teaspoons saffron threads, crumbled between your fingers
2 cups short-grain rice, such as Valenciano or California Pearl
5 cups Shrimp Stock (Shrimp Stock), clam juice, or fish stock
1 pound manila clams, well scrubbed and purged (Spaghetti with Clams)
½ cup fresh or frozen green peas
1 pound mussels, well scrubbed and debearded
3 tablespoons chopped fresh parsley
1. Preheat the oven to 375°F.
2. Set a 14-inch paella pan or a 14-inch ovenproof sauté pan over medium-high heat and add 2 tablespoons of the olive oil. Season the shrimp with 2 teaspoons of the pimentón and ½ teaspoon of the salt. When the oil is hot, sear the shrimp, about 1 minute per side. Remove the shrimp from the pan and set aside. Add the remaining olive oil and the chorizo to the pan and sear, stirring occasionally, until the sausage is nicely browned, 1 to 3 minutes.
3. Add the onion, bell peppers, garlic, and saffron to the pan and sauté, stirring often, until lightly caramelized, 6 to 7 minutes. Add the rice to the pan and cook, stirring, for 3 minutes. Season with the remaining 1½ teaspoons salt and ½ teaspoon pimentón. Add the stock to the pan, bring to a boil, reduce the heat to a simmer, and cook, undisturbed, until the rice is no longer soupy but some liquid remains, 5 to 6 minutes. Give the rice a quick stir, then add the clams, with the