The Providence Journal / Sandor Bodo

Nicole Lanouette wrote:

“Recently while shopping in Providence on a Friday night a group of friends and I decided to go to Bravo Brasserie on Empire Street. Seeing as it was a Friday during Lent we wanted to try to have seafood. Luckily, Bravo’s menu had some nice choices for us. This is where my request comes in. I ordered the Pan-Seared Scallop dish; it was delicious. They were tender and seasoned perfectly. This is something I would like to try at home. Could you see if Bravo would share this recipe. Many thanks!”

Bravo Brasserie, 123 Empire St., Providence, offers bistro-style dining in a French-pub atmosphere with solid American food. Executive chef Michael Baccari happily shared the recipe for the pan-seared sea scallops which is topped with a Shallot Tarragon Cream Sauce and served over mashed potatoes and wilted spinach.

What is Chef’s Secret?

We invite readers who would like to know the recipe for a favorite restaurant dish to write or e-mail. Give us your name and daytime phone and tell us what makes the dish so special to you. We’ll ask the chef to share. E-mail gciampa@projo.com, fax (401) 277-8175 or write to Gail Ciampa, Providence Journal, 75 Fountain St., Providence, RI 02902.

PAN SEARED SCALLOPS

3/4 cup mashed potatoes

1 teaspoon olive oil

5 U-10 scallops

1 teaspoon shallots, chopped

1 tarragon sprig

3 ounces butter

1 ounce white wine

3 ounces heavy cream8 ounces fresh spinach

Using your own favorite mashed potato recipe, prepare enough for 3/4 cup.

Sear scallops in hot olive oil until just browned on both sides. Discard the leftover oil and add shallots, tarragon, butter and wine to the pan. Bring to a boil and reduce heat. Add heavy cream and let it reduce to a desired consistency.

In a separate pan wilt fresh spinach.

Place spinach on a plate and add scallops and sauce. Place a serving of mashed potatoes on the plate, top with spinach and then the scallops and sauce.

Season with salt and pepper.

Note: U-10 refers to the size of the scallops.

Makes one serving.