Andiamo Executive Chef Jim Oppat prepares Summer Sea Scallops

Andiamo Executive Chef Jim Oppat prepares Summer Sea Scallops.                         

Quantity     Unit     Ingredient 

  • 6     ea     sea U/10 scallops 
  • 1     tbl     back fat 
  • 1     tsp     salt and pepper 
  • 2     tbl     unsalted butter 
  • 2     oz     peeled shallots minced 
  • 8     oz     fresh kernels corn 
  • 6     oz     wild mushrooms 
  • 3     fl oz     brandy 
  • 3     oz     jumbo lump crabmeat
  • 1     tsp     salt and pepper 
  • 2     tbl     fresh basil chiffonade
  • 1     tbl     parmesan cheese 
  • 1     cup     grape seed oil 
  • 0.33     cup champagne vinegar (infused with vanilla) 
  • 1     tbl     honey 
  • 1     tbl     Dijon mustard To taste
  • salt and pepper 
  • 4     cup     arugula 
  • 1     ea     fresh peaches grilled 
  • 1     ea     fennel bulb grilled 
  • 1     ea     baby artichoke 
  • ¼     cup     whole almonds toasted and salted 
  • 1     cup     heirloom tomatoes diced 
  • ½     oz     parmesan shaved cheese 
  • 0     as needed     Vanilla Vinaigrette from above 

Procedure 
 

Method:

Season the 3 scallops and sear heavily on top side, flip and cook just 1 minute longer, reserve residue in pan 

In separate pan heat the butter and saute the shallots until just golden 

Add the corn and mushrooms to caramelize 

Deglaze with the brandy and reduce by half 

Add the crab meat, season lightly with salt and pepper (REMOVE FROM THE HEAT IMMEDIATELY) 

Garnish with the fresh chopped basil 

Place the filling inside of the natural shells or other type of baking vessel, then top with the seared scallops 

Lightly dust each one with grated parmesan cheese 

Drizzle with the remaining bacon fat and place in 500 F oven for 2 minutes, until just browned 

To Make the Salad and Vinaigrette: Combine the split vanilla bean and champagne vinegar, allow to sit overnight 

Take the vinegar and whisk with the honey and dijon mustard 

Slowly drizzle in the oil and season with salt and pepper 

Reserve for later use 

Pre-grill the artichokes, fennel and peaches, allow to cool for the salad 

Toss the arugula, tomatoes, almonds, parmesan and above vegetables together 

Add enough vinaigrette to taste 

Place the salad on the plate and place the scallops around the edges


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