Scallops 101 Cooking Class 4/24/18

Chef Tom Wolowik

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Scallop Chowder 

Serves 2

  • 1/2 lb bay scallops
  • One large carrot diced
  • One onion diced
  • 3 potatoes, diced and rinsed
  • Clam juice or base
  • Chicken base
  • Splash of cream
  • Splash of dry sherry
  • Fresh Parsley
  • salt & pepper to taste

To Make:

Sweat carrots and onions. Add approximately one quart water, potatoes and bases.  Simmer until potatoes are tender. Reduce heat, season with cream, salt & pepper and sherry.  Add scallops and poach until done. Serve immediately with crusty bread.

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Pan Seared Scallops with Triple Citrus Aioli

Salt scallops and sear until browned.  Serve with sauce over rice.

Aioli:

  • 1/2 cup Mayo
  • Zest of one lime, lemon and orange
  • pinch of salt & pepper
  • pinch of dill

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Ceviche

Serves 2

  • 4oz highest quality bay scallops
  • Bottled lime juice to cover

Dressing:

  • 1 lime, squeezed
  • 1 Tbsp olive oil
  • Pinch Sugar
  • Salt & Pepper
  • 1/2 jalepeno finely sliced or diced
  • 1 Tbsp each of sliced green onion and cilantro

To Make:

Blanch and shock scallops. Cover with lime juice and marinate.  After pickling, drain and toss with dressing and serve with tortilla chips. Pinch of cumin and corriander.

 

 

Bacon Bourbon Scallops

Ingredients:

  • 3 Scallops per person
  • Rosemary Skewers
  • Highest quality bacon
  • Cracked black pepper
  • Barbeque Sauce
  • splash good bourbon

To Make:

Par cook bacon and let cool.  Season bacon with pepper, skewer scallops with rosemary and cook until done.  Serve with warm barbeque sauce.

 

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