Oct 3, 2008 7:39 am US/Pacific
Seared Sea Scallops With Smoked Ham Hocks
Paragary's Restaurant Group has opened a new restuarant, Cosmo Cafe.
Cosmo Cafe
1000K Street
Sacramento
To make a reservation, please call Cosmo Cafe at 916-446-9800 or email cos@paragarys.com .
Seared Sea Scallops With Smoked Ham Hocks
For the Ham Hocks: 1 Smoked ham hock
½ onion, rough chop
1 small carrot, rough chop
1 celery stalk, rough chop
Combine ham hock and vegetables in medium size pot and cover with water. Bring to a boil and simmer until ham hock is very tender, about 2 hours. Let the ham hock cool in the broth. Remove the skin and fat from the ham hock and pick the meat from the bones. Strain the cooking liquid and reserve for cooking the lentils.
For the Lentils: 1 lb black lentils
1/2 onion, peeled and chopped
1/2 carrot, peeled and roughly chopped
2 cloves garlic, smashed
1 clove
1 sprig thyme
1 bay leaf
Rinse the lentils in strainer or china cap. Wrap vegetables and herbs in cheesecloth and secure with twine. Place lentils in a pot and cover with ham hock broth or water. If ham hock broth is salty, use half water and half broth. Bring to a boil and then simmer for 10-15 minutes or until lentils are just tender. Let stand for 5 minutes. Cooking liquid should be almost completely absorbed. Remove sachet and check for seasoning.
For finishing lentils:
½ cup onion, 1/8" dice
½ cup carrot, 1/8" dice
½ cup celery, 1/8" dice
Picked ham hock meat
1 tsp minced garlic
1 Tbsp olive oil
