1. Heat oven to 375°F.

2. Add bacon to wide mouth skillet or stock pot, cook until crisp and all fat has rendered, remove from pot and allow to drain. Pour bacon fat into separate container to use throughout recipe, reserving 1 tablespoon in the pot. Add onions and non-stick spray to fat and allow to cook until caramelized, approximately 10-15 minutes. Add chopped kale, 1 teaspoon of seasoned salt, and chicken stock. Stir to ensure the kale is coated. Partially cover and cook 10-12 minutes until kale is tender but not mushy. Add Saw’s sauce off the heat and toss well to combine.

3. Crumble sausage into skillet and brown completely, add reserved bacon fat as needed, add flour to fat and sausage and mix thoroughly. Allow to cook for 2-3 minutes until mixture starts to brown. Slowly whisk in milk until well combined, and no lumps remain. Allow to simmer for 15-20 minutes, stirring regularly until mixture thickens. Season with 1 teaspoon of salt, black pepper, red pepper flakes, and garlic powder. Taste for seasoning and adjust accordingly. Set aside and keep warm.

4. Sprinkle parmesan on a half sheet pan lined with parchment paper, place in oven and cook 7-8 minutes, until edges have just started to turn light brown. Remove from oven and sprinkle with 1 teaspoon each of chopped parsley, thyme, and chives while still hot. Allow to cool completely and reserve for plating.

5. Heat 1 tablespoon of butter in skillet, add diced shallot and sweat until tender until translucent. Increase heat and add mushrooms to skillet, toss to combine. Allow to cook until golden brown, add 1 teaspoon of salt and 1 tablespoon of thyme leaves, stir until mushrooms are well coated and cook one minute more, remove from heat, set aside and keep warm.

6. Roll out crescent dough sheet to approximately 1/4” thick, cut out 8” circle and lay into greased tart pan, being careful not to stretch, but filling the bottom of all the corners. Dock the dough all over the bottom with a fork. Place approximately 1/2 cup of sausage gravy in the bottom of the shell, arrange the kale and mushrooms around the perimeter of the tart. Crack egg directly into the center and place in heated oven for 15-17 minutes until the crust is golden and the whites of the egg are set, but yolk is still runny.

7. While the tart is cooking, combine the remaining 2 tablespoons of butter and garlic in a small saucepan over medium low heat, allow to simmer for 8-10 minutes. Remove from heat, and stir in 1 tablespoon each parsley and thyme leaves. Keep warm.

8. When tart is done, remove from the oven. Carefully remove from tart pan, and place on cooling rack over a rimmed pan. Brush the outside of the crust with garlic butter and herb mixture lightly and allow excess to drip off. Plate with extra gravy, reserved crispy bacon, parmesan tuille. Garnish with chopped chives and a little extra salt and pepper if desired.

Pan-Seared Scallops with Caviar Champagne Beurre Blanc

Ingredients

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