By: Sharon Aron Baron
To help raise money for the inaugural Tamarac Arts and Crafts Festival in April, the Tamarac Chamber of Commerce is holding a cookbook fundraiser where money raised will go directly towards the two day event.
Recipes included are: Appetizers, Beverages, Main Dishes and Desserts that were donated not only Chamber members, even Captain Neal Glassman with Tamarac’s Broward Sheriff’s Office District shares one of his favorites.
Peter Mason, Executive Director for the Chamber ask residents to support the Arts in Tamarac by purchasing a cookbook not only for themselves, but as a holiday gift as well.
The cookbook has a total 63 recipes and costs only $10. It can be purchased either at the Taste of Tamarac on October 17; the Chamber Golf Tournament October 30; the Turkey Trot on November 26; the Holiday Lighting on December 2, or at the Tamarac Chamber office by calling first at 954-722-1520.
Scallops with Cider Sauce
Donated by Captain Neal Glassman BSO Tamarac.
1 lb. dry sea scallops
1 lg. shallot, minced
1 ½ sticks butter, cut into ½ inch pieces
2 T. sherry vinegar
2/3 c. quality apple cider, plus a little extra
3 sprigs fresh thyme
Vegetable oil as needed
salt as needed
For Sauce: Set a saucepan over medium heat and add the shallots, vinegar, cider, thyme and a pinch of salt. Reduce until syrupy, 10 to 15 minutes. Turn heat to low and whisk in a few pieces of butter at a time, until all incorporated. Cover and move to back of stove.
For scallops: Blot scallops with paper towel until dry, then season one side with salt. Place a large sauté pan over medium-high heat and coat inside well with oil. When first wisps of smoke rise from the pan, raise heat to high and add scallops, salted side down. Let cook undisturbed for 2 to 4 minutes. When undersides are deeply browned, season with salt and flip. Sear other side for 1-2 minutes, until scallops are bouncy but still tender. Remove to a plate: drain oil from pan. Add a splash of cider to the pan and stir with a wooden spoon. Add the juice to your sauce. Serve scallops with sauce drizzled on top.