Bite with Belkys: Sea Scallops

The Chef: Jason Feinberg
The Dish: Truffle crusted sea scallops

Ingredients:

8 sea scallops, size U-10
Salt and pepper, to taste
2 tbs. vegetable oil
4 tbs. honey
8 tbs. truffle-infused panko bread crumbs

Method of Preparation:

-Start by seasoning the scallops with salt and pepper. Then sauté them in a pan with vegetable oil.

-Once the scallops are a nice golden brown, flip them over and add a drizzle of honey over the top.

-Next, Chef Jason brings in the truffle. He puts an Italian truffle inside a plastic bag with panko bread crumbs and let that sit for a couple of days. Then, in a small bowl Chef Jason likes to grate some of the truffle over the bread crumbs. He sprinkles the mixture on top of the scallops. If you don't have a truffle, you can use plain bread crumbs instead.

-Place the scallops in a 400 degree oven for four minutes.

-In the meantime, sauté garlic, shallots and green beans in a pan. Lastly, add white wine.

Ingredients for the sauce:

2 tbs. of unsalted butter
1 tbs. of garlic, chopped
1 tbs. of shallots, chopped
1 cup of Madeira wine
2 cups of heavy whipping cream
Salt and pepper, to taste

Method of Preparation:

-First, melt some butter in a hot pot. Sauté chopped garlic, and, once it becomes translucent, add shallots, Madeira wine, heavy whipping cream, salt and pepper and let it reduce.

-Finally, make sure to strain the sauce.

To Plate the Dish:

At the restaurant chef Jason likes to start with some cous cous. Then the green beans and the sea scallops on top. Lastly, pour the wine sauce on the side. You can garnish this dish with some lemon oil and truffle oil.

Serving Suggestion: Chardonnay

Serves: 2

FOR MORE INFORMATION:

East City Grill
1800 Bell Tower Lane
Weston, FL 33326
954-659-3339
http://www.eastcitygrill.com/