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RECIPE
Pan Seared Sea Scallops with Virginia Heirloom Tomato Relish
Chef Fred


Ingredients:

  • 1 lb sea scallops
  • 1 lime, juiced
  • 2 teaspoons jalapeno, minced
    sea salt to taste
    cracked pepper to taste
  • 1 clove garlic rubbed into the
    mixing bowl
  • 2 oz olive oil

Method of preparation:

Prepare all of the items - to marinate, rub the bowl with the garlic to impart its flavor. Add the oil, lime, jalapeno and season to taste.

Gently toss the scallops with the marinade and allow them to marinate for 30 minutes.

At the time of service, heat a heavy seasoned or non-stick pan. Drain off any excess marinade and sear the scallops on both sides. The remaining marinade may be used at the end to deglaze the pan for a butter-based glaze to flavor the fresh soybeans; finish with fresh parsley.

 

Heirloom Tomato Relish


Ingredients:

  • 4 ripe tomatoes - peeled, seeded
    and small dice
  • 2 oz extra virgin olive oil
  • 1 tablespoon fresh basil
  • 1/4 cup minced red onion
    salt and pepper to taste

Method of preparation:

Combine all ingredients together and allow them to marinate for 30 minutes. Serve with balsamic vinegar reduction to add a sharp crisp flavor to the overall dish.

This relish is great with fresh mozzarella, grilled chicken, and grilled vegetables.

Balsamic vinegar reduced over high heat until half of it remains - to garnish plates.

 

Virginia Beach Rockfish with Smoked Corn and Poblano Salsa


Ingredients:

  • 2 rockfish filet
  • 1 lemon, juiced
  • 2 teaspoons chopped parsley
  • 2 teaspoons cilantro
    sea salt
    cracked pepper
  • 1 1/2 oz olive oil

Method of preparation:

Filet the rockfish and marinate for about 30 minutes. In a very hot seasoned skillet or no-stick pan, at the time of service, sear the rockfish on both sides until brown, place in a 300 degree oven for about 5 minutes to finish cooking. Serve with the smoked corn and poblano salsa with black beans and rice.


Smoked Corn and Poblano Salsa


Ingredients:

  • 1 ear smoked corn on the cob
  • 1 roasted poblano chili
  • 2 tablespoons minced red onion
  • 1 tablespoon chopped cilantro
  • 2 teaspoons sugar
  • 2 teaspoons jalapeno vinegar

Method of preparation:

Combine the kernels of corn with the diced roasted chilies and marinate in the rest of the ingredients for at least two hours. Serve with grilled, broiled and panseared items.

 

Cilantro Oil - Garnish


Ingredients:

  • 1 bunch cilantro -
    blanched for 20 seconds
  • 3 oz olive oil

Method of preparation:

Puree the oil and cilantro and season to taste. Allow the oil to develop flavor overnight in the refrigerator. Strain out any solids. Use this oil to garnish plates.

 

Tropical Tomatillo Salsa


Ingredients:

  • 1 1/2 cup small diced golden pineapple
  • 4 tomatillos, small dice
  • 1/4 haban˜ero, minced
  • 3 tablespoons minced red onion,
    small dice
  • 1 tablespoon fresh cilantro, chopped
  • 1 lime, juiced

Method of preparation:

Combine all ingredients and allow them to marinate for about 30 minutes. Serve with grilled pork chops, spicy chicken, or even as an appetizer with tortilla chips.

 

Sweet and Zesty Red Pepper Reduction


Ingredients:

  • 1 red jalapeno, minced
  • 1 red pepper, juiced
  • 4 oz white wine vinegar
  • 3 oz mirin

Method of preparation:

Combine all ingredients and simmer until the syrup reaches 220 degrees, remove and strain out the pepper solids. Store refrigerated until needed. This may be used along with herb flavored oils to garnish plates.

 

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Chef Dan Recipes

Fusion Cooking: Cajun Crusted Pork Tenderloin with a Balsamic Cranberry Gastreek

Crock Pot Cooking: Baked Pasta

Short Ribs with Orange Gremolata
 
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