Bell Harbor on the half shell

Sweet bay scallop with heirloom tomato tapenade finished with aged balsamic and tangerine oil

Bell Harbor International Conference Center and World Trade Center Seattle won Best Appetizer at Guest Chef on the Waterfront 2009. Here's the recipe from Chef Jay Bartleson.

Ingredients
3 dozen scallops, cleaned and left on the half shell
3 large heirloom tomatoes, seeds removed, diced small
2 cloves garlic, minced
1 tbsp pickled shallot, minced
1 tbsp champagne vinegar
1 tbsp balsamic vinegar
1 tsp sugar
Salt and pepper to taste
Aged balsamic to finish
Agrumato: extra virgin olive oil pressed with tangerines

Directions
Combine the tomato, garlic, shallot, vinegars, sugar, salt and pepper. Let rest at room temperature 30 minutes.

Season scallops with salt and pepper. Add 1/2 tsp of tapenade. Finish with a drop each of aged balsamic and tangerine oil.

Chef Jay Bartleson attended the Culinary Academy at North Seattle Community College. After graduation, he became Chef at the Juanita Bay Pub. He later joined Sodexho and worked at Microsoft, The Federal Reserve Bank Seattle, Honeywell Aeronatics and Real Networks. In 2007, he then moved to Columbia Hospitality as Executive Chef of Bell Harbor Conference Center.

October 2009

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