It's a mouth-watering meal for mom. Chef John J. Hudak Jr., CEC, AAC, ACE of Vanderlyn's Restaurant prepares a Scallop Sambuca Appetizer and Tropical Salad.
Tropical Salad
Yield: 1 Serving
Ingredients
1 Ounce Arcadian Lettuces or Mesclun Mix
1 Ounce Grape Tomatoes, Cut in Half
1 Ounce Bananas, Sliced
1 Ounce Strawberries, Sliced
1 Ounce Golden Pineapple, Medium Dice
1 Ounce Candied Pecans
½ Ounce Herb Croutons
½ Ounce Roasted Almonds
As Needed Toasted Coconut
2-3 Ounces Vanilla Bean Vinaigrette or Your Favorite Dressing
To Taste Fresh Ground Black Pepper
Method of Preparation
1) Place all ingredients in bowl except vinaigrette.
2) Season with black pepper.
3) Add vinaigrette & toss until ingredients are well coated with vinaigrette.
4) Place on chilled salad plate, sprinkle with additional toasted coconut & almonds.
5) Enjoy this refreshing salad as an appetizer or main course. It may also be topped with Grilled Chicken, Shrimp, Steak, Tuna, Salmon or Whatever You Like.
Scallops Sambuca
Yield: 1 Serving
Ingredients
As Needed Spice Blend of Fresh Basil, Salt, Black Pepper
2 Each U-10 Sea Scallops
1 Ounce Clarified Butter or Olive Oil
1 Ounce Sambuca Liqueur
¼ Ounce Shallots, Sliced
1 Ounce Dried Cranberries
1 Ounce Shrimp Stock
1 Ounce Butter Sauce
To Taste Parsley, Chopped
To Taste Basil, Chiffonade
To Taste Salt & White Pepper
3 Ounces Saffron Rice
Method of Preparation
1) Season & sear sea scallops evenly on both sides in clarified butter – remove from pan.
2) Place scallops on baking pan & finish cooking to 135 F internal temperature,
reserve for plating.
3) Add shallots to pan scallops were seared in, sauté briefly, add dried cranberries, toss lightly.
4) Remove pan from fire, deglaze pan with Sambuca, reduce by one half.
5) Add shrimp stock and reduce by one half or until desired consistency is achieved.
6) Add butter sauce and adjust seasonings.
7) Place saffron rice on warm plate. Top with sea scallops, coat with Sambuca sauce & garnish with micro greens.
Recipe Prepared and Presented By John J. Hudak Jr., CEC, ACE, AAC
Executive Chef, Vanderlyn’s Restaurant
