RICHMOND, Va - Virginia This Morning favorite Herman “Big Herm” Baskerville, of Big Herm’s Kitchen & Catering, celebrated his birthday with us by sharing two recipes. One featured a succulent Pan Seared Scallops with Mustard Chive Butter Sauce creation and he completed the meal with his signature “Crown Royal” Crème Brulee. For more information you can visit www.bighermskitchenrva.com.
Pan Seared Scallops with mustard chive butter sauce
Ingredients: 1 1/2 lbs Scallops
1/4 tsp salt
1/4 tsp pepper
Butter pan spray
1/3 cup Riesling
3 Tbs softened butter
2 tsp spicy brown mustard
3 tsp finely chopped fresh chives.
Heat a large cast-iron skillet over medium-high heat. Season scallops evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper, coat scallops with cooking spray. Add scallops to pan; cook 3 minutes on each side or until browned. Keep warm on the side. Turn pan on med heat and de-glaze with the wine, reduce by half, add mustard reduce, take off heat add butter and 2 tsp chives stir,
Pour sauce on platter place scallops on top, garnish with remaining chives.
Crown Royal Creme Brûlée
> 4 cups heavy whipping cream
> 3 tbs Crown Royal
> 1 tsp real vanilla
> 3/4 cups sugar
> 4 tbs sugar
> 6 egg yolks
> 1/8 tsp salt
> 2 tbs soft butter
> 8 6oz ramekins
> Boiling water
Preheat oven to 300 degrees
Heat cream, Crown Royal, and vanilla and salt until almost boiling remove from heat and let cool for 10 mins.
In a bowl cream 1/2 cup of sugar and egg yolks until light and fluffy.
Beat egg mixture into cooled cream mixture.
Butter the inside of your ramekins and divide the mixture evenly into them.
Place a clean dish towl into the bottom of a baking dish and place all ramekins in.
Fill dish up halfway with boiling water.
Cook for 30-40 minutes cook until they only jiggle a little and cool in fridge for at least two hours.
Divide the remaining sugar in a thin layer on top of the creme brûlées and torch evenly back and forth until the top looks like browned glass.