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Annual 'Taste to Remember' to benefit Children's Hunger Alliance (recipe)

(Courtesy: Children's Hunger Alliance)

The annual "Taste to Remember" event to benefit the Children's Hunger Alliance returns May 3rd. Cleon Washington, Sous Chef at McCormick and Schmick’s Columbus/ Easton, shared a sample of what you can expect at the event.

Seared Sea Scallops with Avocado Puree

  • 8oz (Four U/10 Scallops)
  • ¼ tsp. Salt & Pepper
  • ½ oz. Soybean Salad Oil (or any oil you have)
  • 1 oz Bacon Cubed ¼ “
  • 1-1/2 oz. Roasted Fingerling potatoes
  • ½ Cup Corn Kernels, freshly cut
  • ¼ Cup Roma Tomatoes, Diced ¼ “
  • 1 tsp. Gallic-Chopped fine
  • 1 tsp. shallots-Chopped fine
  • 1 oz. White Wine
  • 1 tbsp. unsalted Butter
  • 1 oz. Tuscan kale-Hand Torn into 1-1/2” pieces
  • 2 tbsp. Cilantro Leaves/Tender stems Rough chop
  • 3 tbsp. Avocado Puree (recipe also included below)
  • Tiny Cilantro leaves-As needed for garnish

Preparation of Scallop Dish:

  1. Season Scallops with salt & Pepper. Place in oiled hot pan, sear until golden brown on each side
  2. Heat oil in sauté pan and add bacon; cook until fat is rendered and bacon is brown
  3. Add fingerling potatoes to the bacon and sauté for 1 minute
  4. Add corn, tomatoes, garlic, and shallots and sauté until garlic and shallots are translucent (approx. 1 minute)
  5. Deglaze with white wine, then reduce by half
  6. Fold butter into wine until a sauce-like consistency is created.
  7. Add kale and chopped cilantro and just wilt into dish. Season with a little more salt and pepper

To plate:

  1. Using a spoon, place the avocado puree on the left hand side of the plate, then with the back of the spoon, drag the puree to the right side
  2. Place corn mixture in middle of plate
  3. Shingle scallops, standing up, bottom ends lightly inserted into the corn mixture
  4. Scatter tiny cilantro leaves over the plate

Avocado Puree (makes 1 quart)

Can be used on other dishes like Grilled Chicken, Grilled Salmon or Mahi Mahi.

  • 3 avocados
  • 2 limes-Lime zest
  • ¼ cup Cilantro-Chopped
  • ½ tsp Ground Cumin
  • ¼ tsp ground coriander
  • 1 cup Red Wine Vinegar
  • ½ cup Sour Cream
  • 1 tsp salt & pepper
  • 3oz Olive oil blend 90/10
  • 2 each jalapeno, seeded, minced

Combine all ingredients in a blender or Robot Coupe Mixer. Process on high speed until pureed.

Shelf life is good for 3 days

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