I’m going to get right to the point — this is an exciting post! Not just because there are scallops involved, because that alone is greatness; but right here, right now, I am going to share with you one of my most beloved — can’t be without — kitchen tools: my knives. Why is this so incredibly amazing, you ask? Because having the proper knife is really life changing. It doesn’t matter if you’re an expert chef or an inexperienced home cook; if you have just one fabulous amazing knife, the doors are open for you to cook practically anything and enjoy cooking every last second.
There’s nothing worse than having a dull useless knife and this was my life for many years. I spent countless dollars on cheap knives that became so dull you couldn’t even sharpen them anymore. Dicing, slicing, and mincing became a joke and once I literally threw a knife across my kitchen because I was so frustrated (something I do not recommend – trust me; it doesn’t end well). Thankfully, all my frustrations with floppy cutlery came to an end the day I got my first New West KnifeWorks knife.
New West KnifeWorks is a small and passionate company based in Jackson Hole, Wyoming. Their specialty is creating unique one-of-a-kind knives that are of the finest quality. Using sustainable hardwood for the handles and a specialized steel for the blade, theses knives are handcrafted at every step. The skill and artistry involved in creating each knife is remarkable and makes my experiences in the kitchen that more enjoyable. I’ve been using New West KnifeWorks for a little over a year now, and every time I add a knife to my collection it’s just as exciting as the time I used my first one.
The knives I have in my set are:
- 9″ Chef Fusionwood 2.0 – my everyday knife because it can handle anything and I mean anything! Suited for people who love to work with big knives.
- Santoku Chef Knife Fusionwood 2.0 – fabulous for thinly slicing meat and a wonderful all-purpose knife.
- Petty Utility Knife Fusionwood 2.0 – perfect for meat, fish, fine preparation of vegetables, and the absolute best knife to handle the silverskin on venison or ribs. This is the knife you want to use for those tough projects.
- Serrated deli Utility Knife Fusionwood 2.0 – great with bread, tomatoes, sandwiches, and never has to be sharpened!
- Chopper Chef Knife Fusionwood 2.0 – thinly slice, dice, and chop anything and I mean anything! Great for getting a fine mince on garlic and shallots or chopping vegetables and herbs from all seasons. This knife cuts like a dream and is perfect for those more comfortable with a medium size knife.
- Pairing Knife Fusionwood 2.0 (not shown) – You want a nice lemon peel for that martini, you’ve got it! This pairing knife is the best for slicing citrus and other small jobs that the larger knives just can’t tackle. If you’ve ever seen the photos of a gorgeous lemon peel in a cocktail or beautifully sliced citrus on ISMS, this knife is the culprit.
Why I prefer New West KnifeWorks Knives: They’re incredibly sharp, durable, fit in my hand like a glove, lightweight, made from sustainable materials, handcrafted in the USA, and absolutely stunning! To sum it up, I’m inspired to cook just by looking at them and I know it can’t go wrong when I have the right tools. If you’re looking for a knife collection or are just simply looking for one amazing quality knife, I truly recomed one of these knives. Thanks to New West KnifeWorks, I am giving away one Chopper Chef Knife Fusionwood 2.0! This medium sized chopper has all of the benifits of a New West KnifeWorks knife, giving you extream control and quality in a great size. This giveaway is going to be fast so we can get it to the winner just in time for the perfect Valentine’s Day Gift! To enter:
Also enter for the additional chance to win a 4 piece chef knife set, with New West Knifeworks.
Seared Scallops on Shaved Brussels Sprouts and Crispy Pancetta
We all know Valentine’s Day is coming up! As far as I can remember my husband and I always stay in and cook something special together. His job specializes in wine and beer so while he’s handling that end, I come up with something unique and delicious to eat. I proposed the question to y’all on Facebook and Twitter the other day as to which meal I should cook for the special night and an alarming number of you said scallops! Simple to make, elegant, and alarmingly delicious, this recipe for Seared Scallops on Shaved Brussels Sprouts and Crispy Pancetta is the perfect meal for two.
Start out by dicing pancetta. If you’ve ever tried to slice bacon or any other fatty meat, it can be near impossible. Since we are talking about knives, The New West Knifeworks Chef Knife makes surprisingly easy work of this. If you don’t have a sharp knife, try freezing your pancetta for an hour prior to slicing.
Next, thinly slice shallots and yes, once again a quality knife is great to have here.
Saute until pancetta is crispy and shallots are translucent.
While the pancetta and shallots are cooking, thinly shred brussels sprouts into thin strips.
Once the pancetta is crispy and the fat has rendered, add the shredded brussels sprouts and lemon juice and saute for 5 minutes until tender but still vibrant green. Remove from heat.
Heat oil over high heat in a large saute pan or cast iron. Add scallops and sear for 3 to 4 minutes a side until golden.
Remove the scallops to a plate. Reduce heat and add wine. Simmer the wine until it reduces to 1 tablespoon, about 5 minutes. Add fresh thyme and butter butter, one tablespoon at a time while whisking. Once the butter has melted and incorperated into the wine, remove from heat.
Plate brussels sprouts and pancetta and place scallops on top. Pour the white wine pan sauce over the scallops and serve. Serve with crusty bread and a sauvignon blanc, if desired. Cheers and Happy Valentine’s!
Simple to make, elegant, and alarmingly delicious, this recipe for Seared Scallops on Shaved Brussels Sprouts and Crispy Pancetta is the perfect meal for two.
- 1/8 pound (about 4 slices) thickly sliced pancetta
- 2 shallots
- 1/2 pound brussels sprouts
- 2 tablespoons fresh lemon juice
- 6 sea scallops
- 1 tablespoon grapeseed or canola oil
- 1/2 cup dry French white wine, Sauvignon Blanc
- 1 teaspoon fresh thyme
- 3 tablespoons butter
- With a knife, dice the pancetta. Next, peel and thinly slice shallots. Heat a sauté pan over medium heat and add the pancetta. Once the fat begins to render from the pancetta, add the shallots and sauté until the pancetta is crispy and the shallots are translucent and tender.
- While the pancetta is sautéing, shred the Brussels sprouts by thinly slicing the sprouts with a knife from the top to the base. Once the pancetta and shallots are cooked, add the shredded Brussels sprouts and lemon juice and sauté for 5 minutes until tender but still vibrant green. Taste and add salt and pepper if needed. Remove from heat.
- With a paper towel, pat dry the scallops. This will allow the scallops to have a nice golden sear. Season the scallops with a generous pinch of salt and pepper. Heat oil over high heat in a sauté pan or cast iron. Once the oil is hot and slightly smoking, add scallops and sear for 3 to 4 minutes a side until golden. Tip: Use a timer to avoid over cooking. Remove the scallops to a plate.
- Reduce heat to medium and add wine. Simmer the wine until it reduces to 1 tablespoon, about 5 minutes. Add thyme and butter, one tablespoon at a time while whisking. Once the butter has melted and incorporated into the wine, remove from heat.
- To serve: Spoon Brussels sprouts and pancetta on a plate and place scallops, 3 per serving, on top. Pour the pan sauce over the scallops and serve. Serve with crusty bread. Wine pairing: French Sauvignon Blanc or Pinot Blanc.
by Meredith Steele
Disclaimer: This post is sponsored by New West Knifeworks. All opinions are always my own.