Cliff Bells celebrates Motor City restaurant week with scallop recipe

- Motor City restaurant week is happening now in downtown Detroit.

The tasty event spotlights eight Detroit restaurants, each offering special, three-course menus for $35 or less.

Participating restaurants include 24Grille, Andiamo's Riverfront, Chartreuse Kitchen and Cocktails, Cliff Bell's, Mario's, Traffic Jam & Snug, and The Whitney.

FOX 2 had a taste of the event’s sweet offerings from Dante Bufalini, executive sous-chef at Cliff Bells.

Scallops recipe

Ingredients
6 diver scallops
1 cup pesto risotto
2 tablespoons pesto
1/4 cup red currant sauce
1 shallot rough chopped

Directions
Roast chopped shallot for 7-10 minutes at 420°F, reserve
Heat risotto and add pesto, reserve hot
Preheat pan over fairly high heat, add a small amount of coconut oil
Pat scallops dry with paper towel, season and gently place flat side down in hot pan
Resist the overwhelming urge to touch them for two minutes
Carefully flip scallops and cook for another 1-2 minutes

To plate
Begin with three small scoops of risotto
Place one scallop on each
Spoon sauce over the top and garnish with roasted shallots

Red currant sauce

Ingredients
1 tablespoon coconut oil
1 small shallot minced
1 lemon zest of
1 teaspoon garlic minced
2 cups white wine
1/3 cup dried currants
1 jar red currant jelly 32 oz.
 
Directions
Sweat shallot, garlic and lemon zest in coconut oil over medium heat till translucent
Add white wine and increase heat
Reduce au sec (untill nearly dry)
Add currants and jelly
Turn down (for what) and simmer gently till jelly is melted
Adjust seasoning and thicken if desired

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