Ingredients:
• 6-8 scallops depending on size
• 2 Tablespoons olive or grapeseed oil
For the Salsa:
• 2 Naval or Cara Cara oranges peeled and segmented
• 1 shallot, finely diced
• 1 jalapeno, finely diced
• Juice of 1 lime and the zest from it
• 2 -3 Tablespoons of fresh mint chiffonade (approx. 20 mint leaves)
• Kosher salt and freshly ground black pepper
• 1 Tablespoon of olive oil
For the Vinaigrette:
• 1 ½ Tablespoons of honey
• 3 Tablespoons of sherry vinegar
• ¼ cup olive oil
• Salt and pepper to taste
Method:
Combine the orange segments, diced shallots, jalapeno, lime juice and chopped mint in a bowl. Season with the salt, pepper and olive oil. Place aside and let the flavors marinate and come together. This can be made ahead of time and refrigerated for up to 5 hours. In a separate small bowl, add the ingredients for the warm vinaigrette and place near the stove ready to use. Take your scallops, if they are very wet you can pat dry with a paper towel. This will help them caramelize when cooking. Season your scallops with salt and pepper. Place your pan on medium-high heat, add your oil and begin to place your scallops in the pan without shaking the pan or moving the scallops around. This process will ensure a perfect crust on the scallops. Leave the scallops for 2 minutes, then turn them over cook for another minute, then add your vinaigrette and reduce the liquid until it has slightly thickened. Finally, place your scallops on top of the orange salsa drizzle with the warm vinaigrette. Garnish with more fresh mint.
Yields: 2 Servings
Chef Shoshana Quint Bio
Shoshana Quint is a chef, teacher, and mother of four living on New York City’s Upper West Side. She graduated from Peter Kump’s New York Cooking School, the precursor to the Institute of Culinary Education, then trained and worked closely under the mentorship of celebrity-chef Jean-Georges Vongerichten. Shoshana worked as a line cook for three years, first at Jean-Georges’s JoJo Restaurant, then at his Mercer Kitchen in Soho. Later she served as his chef de cuisine at Lipstick Café. Next, Shoshana headed overseas to build a catering company and cooking school in the heart of Amsterdam. After two years in the Netherlands, she moved back to her native Montreal to establish her own catering business and cooking classes. In 2003, Shoshana moved with her husband to New York City. She currently caters small dinner parties and has been conducting private cooking classes in her home since 2010. Albariño is Shoshana’s go-to white wine for all seasons because of its versatility pairs to perfection with a variety of dishes and flavors from around the globe.
Photo: Jay Baris
PAIRINGS
Recent Comments