We’re pleased to offer our Special Pan Seared Scallops with Blue Crab Crust ($25.95) as featured in the Fort Lauderdale Sun-Sentinel on June 17, 2010.  Here’s the article and the recipe.  Better yet, come on in and let us cook it expertly for you.

“Jan Norris:  You Asked For It

Q.

Recently, a friend and I had a fabulous dish at Primavera in Fort Lauderdale. It was pan seared scallops topped with crab meat. It was served with thin fried onion strips and a wonderful mushroom sauce. I would love to have the recipe if it is possible. — Lewis Marcus, Boca Raton

Chef Giacomo Dresseno of Primavera (830 E. Oakland Park Blvd., Fort Lauderdale, 954-564-6363, (TrueItalian.com) was a delight to work with on his recipe for Pan Seared Scallops With Blue Crab Crust. While it has many components, it’s not that difficult. This is a dish where you want all the ingredients at the ready and fully prepped, because once the cooking starts, it goes rather quickly.

Take care when cooking the scallops, however, if you’re new to scallop-cooking. Err on the side of caution as to doneness and pull them off early rather than late to prevent rubbery results. Buy the best-quality scallops and crab you can afford. Consider this a splurge dish.

• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup all-purpose flour
For crabmeat crust:
• 1/2-pound blue crab claw meat
• 1 teaspoon lemon juice
• 1 tablespoon panko breadcrumbs
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon salt
For fried leek garnish:
• 4 leeks, cleaned (white part only)
• 1/2 cup milk
• 1/2 cup flour
• 4 tablespoons vegetable oil
• 1/2 teaspoon salt

For scallops:

• 1 pound of jumbo (10 per pound) scallops

•2 teaspoons extra-virgin olive oil, divided• 11/2 cups unsalted vegetable broth, divided
• 1 tablespoon butter
• 4 ounces white mushrooms, cleaned well, sliced
• 1 shallot, finely chopped
• 1/2 cup dry white wine
• 1 small plum tomato, diced
• 1/2 teaspoon butter, optional
• 2 tablespoons chopped parsley
 

Prepare components: Combine salt, pepper and flour in small bowl; set aside.Combine crab meat, lemon juice, breadcrumbs, mustard and salt in a medium bowl, tossing lightly to combine. Set aside.

Prepare leek garnish: Wash leeks well, and cut off green parts till 5 inches of white part remains. Cut each white stalk in half, then lengthwise to make 21/2-inch pieces. Slice each as finely as possible into thin shreds. Soak in milk in medium bowl for 5 minutes; drain well. Toss strips in a medium bowl with flour lightly to dust. (Reserve remaining flour mixture to dust scallops.) Heat oil for frying in skillet over medium-high heat. Drop leeks into hot oil and fry until crisp, about 2 minutes. Remove with slotted spoon to paper toweling to drain. Sprinkle with salt; reserve.
 

To cook scallops: Preheat oven to 450 degrees. Dust scallops with flour mixture. Heat 1 teaspoon oil in oven-proof 10-inch skillet over medium-high heat. Add scallops and cook for 2 minutes, searing well; turn to cook approximately 2 minutes more. Remove from stove; add 1/2 cup vegetable broth. Place pan in oven for 5 minutes. Remove from oven and top each scallop with equal amount of crabmeat crust. Return skillet to middle rack of oven set to broil. Cook for 4 or 5 minutes, until crabmeat crust is heated through.
 

Make sauce: While scallops cook, melt butter and remaining 1 teaspoon oil in 10-inch skillet over medium-high heat. Add mushrooms and shallot. When mushrooms begin to soften, add wine; simmer until most of wine evaporates. Add remaining 1 cup broth and cook, until mixture is reduced to about 1/2 cup. Add diced tomato. Add 1/2 teaspoon butter to finish and smooth the sauce, if desired.
To serve, place scallops in a circle on large plates, leaving a center area open. Pour sauce around sides of scallops, place a mound of fried leeks in center of plate, and chopped parsley over all.

Makes 2 entree servings, or 5 appetizer portions.

Per entree serving: 712 calories, 29 percent calories from fat, 23 grams total fat, 6 grams saturated fat, 184 milligrams cholesterol, 56 grams carbohydrates, 4 grams total fiber, 11 grams total sugars, 52 grams net carbs, 68 grams protein, 1,746 milligrams sodium.

Per appetizer serving: 285 calories, 29 percent calories from fat, 9 grams total fat, 3 grams saturated fat, 74 milligrams cholesterol, 22 grams carbohydrates, 2 grams total fiber, 4 grams total sugars, 21 grams net carbs, 27 grams protein, 698 milligrams sodium.”

We’re happy to announce that the Primavera Restaurant is now offering a full bar.

We’re happy to say that along with our exquisite Italian Menu we can now offer you a full bar with a full selection of fine wines and spirits.