Étouffée 2012

~I had every intention of making étouffée.  While my little ones loved the flavors of onion and garlic, they did not enjoy actually eating it. I did not relish the thought of spending my evening picking aside tiny bits and pieces of scallions and onions, so they will finish dinner. I conceptualized a brilliant idea; why not puree it into a sauce? This version has all the components of a classic classic étouffée; rich butter aroma, sweetness of softly caramelized onions and bell pepper, and a hit of tantalizing garlic- with a lighter, more sophisticated presentation. You can certainly use the same ingredients from my other recipe. This is what I had in my pantry at the moment. This will easily serve 4 - 6, depending on whether you are using the sauce as a main course or appetizer. Serve simply with seared proteins or slice up a baguette to mop up this heavenly sauce.

Special Equipment:

blender or hand blender

Protein suggestions:

large scallops

large prawns

seared or grilled salmon

grilled chicken

Ingredients:

2 medium onions- chopped

2 celery stalks- chopped

½ green bell peppers- chopped
3 scallions-chopped

1 garlic bulb- minced
1 bay leaf 

¾ stick sweet butter 

1/3 cup flour
2 ½ cups water

1 ½ tbsp clam base

¼ tsp cayenne

salt

large scallops

olive oil

Directions:

1. In a large sauté pan over low heat, melt the butter and whisk in flour. Keep stirring until roux becomes a light caramel color. 
2. Increase to medium low heat and add the onions, celery, bell pepper, and garlic. Sauté until the vegetables are wilted.
3. Add water, clam base, bay leaf, and cayenne. Stir to mix thoroughly. Cover and simmer for about 15min. Stir occasionally to prevent bottom from sticking.
4. Taste and season with salt if necessary. Discard bay leaf.
5. Pour contents into a blender and puree. For a coarser sauce, use a hand blender. Cover and set aside.
6. Pat scallops dry with paper towel.
7. In a separate pan over high heat, lightly coat surface with olive oil. Sear scallops approximately 1 ½ min on each side. Remove pan from heat.
8. On a serving plate, spoon generous amount of pureed sauce. Place scallops onto sauce.