Conch Scaloppini
Serves: 6
Catharine Rutherford
1 January 1970
Based on User reviews:
42
Spice
58
Sweetness
49
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
910 g
Meat (conch)2 cups
Buttermilk2 tbsps
All-Purpose Flour2 tbsps
Grapeseed Oil (divided)3 tbsps
Olive (minced)1 tbsp
Garlic (minced)2 tbsps
Tomato (seeded and diced)1 tbsp
Capers (whole)1 tsp
Thyme Leaves (minced)2 tbsps
White Wine1 cup
Chicken StockDirections:
1
Fillet the conch meat on a cutting board to create flat 12 to 15 (1/4 to 1/2-inch) fillets - the thinner the better without breaking
2
Cover the pieces with plastic wrap and pound the meat with a mallet to flatten, doubling the width
3
Put the conch meat in a shallow dish and add the buttermilk and Cajun spice, tossing to make sure the conch is evenly coated
4
Let marinate, covered, in the refrigerator for 1 to 2 hours
5
In a small bowl, combine the flour and salt and pepper, to taste
6
Remove the conch from the marinade, pat dry with a paper towel and dredge in seasoned flour
7
In a large saute pan over medium-high heat, add 1 tablespoon grapeseed oil and when the oil is hot add the floured conch, cooking for 1 to 2 minutes on each side
8
Remove the conch to a plate and tent with foil to keep warm
9
To the saute pan add the remaining grapeseed oil
10
Add the olives, garlic, tomatoes, capers and thyme, and cook over medium heat for 2 minutes
11
Remove the olive mixture from the pan and pour over the conch
12
Return the pan to medium heat
13
Add the wine to deglaze the pan, then add the stock, basil, lemon juice and parsley
14
Cook to reduce by 2/3 volume and swirl in the butter
15
Ladle into serving bowls and serve with warmed bread