Conch Scaloppini

Name: Conch Scaloppini
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 6
Cuisine: Global
Ingredients: 2 teaspoons freshly chopped basil leaves; 6 servings Warmed bread, for serving; 4 Tbsps butter, cut into cubes, room temperature; 473 milliliters buttermilk; 1 Tbsp Cajun spice; 1 Tbsp whole capers; 118 milliliters chicken stock; 2 Tbsps all-purpose flour; 1 Tbsp minced garlic; 2 Tbsps grapeseed oil, divided; 1 lemon, juiced; 6 servings Kosher salt and freshly ground black pepper; 907 grams conch meat; 3 Tbsps minced olives; 2 teaspoons chopped parsley leaves; 1 teaspoon minced thyme leaves; 2 Tbsps seeded and diced tomato; 2 Tbsps white wine

Conch Scaloppini might be just the main course you are searching for. One serving contains 440 calories, 39g of protein, and 21g of fat. This recipe serves 6. Head to the store and pick up freshly basil leaves, juice of lemon, butter, and a few other things to make it today. To use up the tomato you could follow this main course with the Pink Peony Popcorn Balls as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 40 minutes.

Instructions

Fillet the conch meat on a cutting board to create flat 12 to 15 (1/4 to 1/2-inch) fillets - the thinner the better without breaking. Cover the pieces with plastic wrap and pound the meat with a mallet to flatten, doubling the width.

Ingredients you will need

Meat

Wrap

Equipment you will use

Cutting Board

Plastic Wrap

Put the conch meat in a shallow dish and add the buttermilk and Cajun spice, tossing to make sure the conch is evenly coated.

Ingredients you will need

Cajun Seasoning

Buttermilk

Meat

Let marinate, covered, in the refrigerator for 1 to 2 hours.

In a small bowl, combine the flour and salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

All Purpose Flour

Equipment you will use

Bowl

Remove the conch from the marinade, pat dry with a paper towel and dredge in seasoned flour.

Ingredients you will need

Seasoned Flour

Marinade

Equipment you will use

Paper Towels

In a large saute pan over medium-high heat, add 1 tablespoon grapeseed oil and when the oil is hot add the floured conch, cooking for 1 to 2 minutes on each side.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Remove the conch to a plate and tent with foil to keep warm.

Equipment you will use

Aluminum Foil

To the saute pan add the remaining grapeseed oil.

Ingredients you will need

Grape Seed Oil

Equipment you will use

Frying Pan

Add the olives, garlic, tomatoes, capers and thyme, and cook over medium heat for 2 minutes.

Ingredients you will need

Tomato

Capers

Garlic

Olives

Thyme

Remove the olive mixture from the pan and pour over the conch. Return the pan to medium heat.

Ingredients you will need

Olives

Equipment you will use

Frying Pan

Add the wine to deglaze the pan, then add the stock, basil, lemon juice and parsley. Cook to reduce by 2/3 volume and swirl in the butter. Ladle into serving bowls and serve with warmed bread.

Ingredients you will need

Lemon Juice