|
BOKA Kitchen + Bar
Executive Chef Angie Roberts
Photo by Amos Morgan
Photo of the scallop dish on BOKA’s current menu:
pan roasted day boat
scallops over butternut squash purée with a salad of
crisp local mizuna and roasted Washington apples in
maple butter
Seared Sea Scallops with sesame avocado salad and
citrus fruits
Serves four
1 lb of fresh U-10 dry pack sea
scallops
Salt and pepper
Canola, vegetable or grape seed oil for searing
Butter
2-3 smashed cloves of garlic
3 sprigs of thyme
To prepare scallops:
1.)
Heat approximately 1 Tbl. oil until just
below smoke point, you will know that the oil is hot
enough when it moves easily across the pan.
2.)
Season the scallops with salt and black
pepper on both sides.
3.)
Add the scallops to the hot pan and sear
until golden brown before flipping. Flip them and
brown on the other side. When the scallops are
slightly firm on the outside and a little soft in
the center add a Tbl. of butter to the pan along
with the smashed garlic cloves and thyme sprigs. The
butter will begin to bubble slightly, turn brown and
froth. Spoon the hot butter over the scallops,
basting them until nice and golden.
4.)
Remove the scallops from the pan, place on a
paper towel to absorb excess oil and set aside.
To prepare avocado:
4 semi-firm avocados (small to
medium dice)
1 Tbl. sesame oil
1 Tbl. black sesame seeds
3 Tbl. sugar
2 tsp. kosher salt
2 tsp. red chili flakes
2 Tbl. unseasoned rice wine vinegar
1 whole grapefruit segmented
1 whole navel orange segmented
Toss all ingredients together
and allow to marinate. Taste to adjust seasoning.
To serve:
Place a large spoonful on each
plate with 2-4 scallops and garnish with citrus
segments.
Click here
to see Angie's tip
March 2008 |
