Tasty Tuesday: Summer dish and cocktail
<p>News 12's Elisa DiStefano visited <a href="https://www.allegriahotelny.com/dining/">Allegria Hotel</a> and <a href="http://www.beachclubnewyork.com/restaurant/">New York Beach Club</a> to learn how to make a special summer dish and delicious cocktail.</p>
News 12 Staff
•
Jul 4, 2017, 9:00 AM
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Updated 2,499 days ago
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News 12's Elisa DiStefano visited Allegria Hotel and New York Beach Club to learn how to make a special summer dish and delicious cocktail.
Summer Scallops Recipe:
Ingredients
Sugar in the raw
Salt
Pepper
Extra Virgin Olive Oil
Canola Oil
Grapefruit
Baby Kale
Cleaned, Diver Scallops (just ask your fish monger)
Champagne or Balsamic Reduction
1. With your serrated knife, carefully cut away rind and any pith, until you are left with a whole grapefruit.
2. Cut grapefruit into 1/4 " disks and set aside.
3. In the mixing bowl, mix the kale, EVOO, and salt. And set aside.
4. Evenly disperse sugar in the raw on top of grapefruit, and using the torch brulee.
Repeat this step to ensure an even coating, and a nice thick crust on grapefruit.
5. Heat pan, while pan is heating up, season scallops on both sides, with salt and pepper. Add canola to pan.
6. Once oil begins to smoke add scallops and sear on both sides. Once seared remove scallops from pan and drain on top of a paper towel.
7. Assemble. The grapefruit goes on the plate first, scallops on top of grapefruit, seasoned kale catty corner on the plate and finished with the reduction.
8. Enjoy!
Ingredients
Sugar in the raw
Salt
Pepper
Extra Virgin Olive Oil
Canola Oil
Grapefruit
Baby Kale
Cleaned, Diver Scallops (just ask your fish monger)
Champagne or Balsamic Reduction
1. With your serrated knife, carefully cut away rind and any pith, until you are left with a whole grapefruit.
2. Cut grapefruit into 1/4 " disks and set aside.
3. In the mixing bowl, mix the kale, EVOO, and salt. And set aside.
4. Evenly disperse sugar in the raw on top of grapefruit, and using the torch brulee.
Repeat this step to ensure an even coating, and a nice thick crust on grapefruit.
5. Heat pan, while pan is heating up, season scallops on both sides, with salt and pepper. Add canola to pan.
6. Once oil begins to smoke add scallops and sear on both sides. Once seared remove scallops from pan and drain on top of a paper towel.
7. Assemble. The grapefruit goes on the plate first, scallops on top of grapefruit, seasoned kale catty corner on the plate and finished with the reduction.
8. Enjoy!
