'Steal' this scallops with smoky tomato broth recipe
Phil Lempert shares a unique, delicious dish from Lulu Wilson in Aspen, CO
 | |
Lulu Wilson |
Recipes from TODAY |
 |
In this special weekly feature, TODAY food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.
This week: Pan Seared Scallops with Smoked Tomato Broth from Lulu Wilson in Aspen, Colorado.
We’ve “stolen” a from Chef Shane Coffey, executive chef of Lulu Wilson in Aspen, Colorado. This week’s recipe features a uniquely smoky tomato broth complimenting a delightful array of ingredients featuring scallops and parmesan encrusted fingerling potatoes. Scallops from the Northeast US and Canada are the best choices for sustainable seafood.
About the chef: Shane Coffey was first captivated by the restaurant industry during his family’s frequent weeknight excursions to local restaurants. In 1990, Shane enrolled as a student at the University of Cincinnati where he studied Economics. Throughout college, Shane worked his way up the ranks of the restaurant business including positions as host, server, and manager until he found his niche at the stoves. Recognizing where his true passion was, Shane decided to pursue an education in the culinary field.
After receiving his BA in Economics, Shane moved to Montpelier, Vermont to attend the New England Culinary Institute (NECI), where he received an Associate in Occupational Studies (AOS) in Culinary Arts in 2001. Upon graduating, Shane also accepted an honor only bestowed upon one student in each graduating class; he was selected for an esteemed internship at Hamersley’s Bistro in Boston, an acclaimed restaurant known for sourcing its ingredients from suppliers located within four hours of the property. It was at Hamersley’s that Shane was first impacted by the benefits of utilizing locally-obtained products.
At newly opened Lulu Wilson, Shane strives to expose diners to interesting flavor and texture combinations without hindering the integrity of the products with complicated cooking techniques. As he becomes more acclimated to his new home, Shane’s goal is to exclusively serve local produce at Lulu Wilson. Through his menu, which highlights peak produce, fish, and meats from select Colorado suppliers, he hopes to impart his enthusiasm for local and sustainable food sources.
Lulu Wilson
316 East Hopkins
Aspen, CO 81611
(970) 920-1893
Pan Seared Scallops with Smoked Tomato Broth is served at Lulu Wilson for $30.00. The recipe is for a serving size of two.
INGREDIENTS
1. Soak the wood chips in water for at least an hour; clean scallops and keep in refrigerator until ready to use
2. Core and quarter the tomatoes; loosely wrap in aluminum foil so they are sitting in a foil bowl (leave an opening so the smoke can penetrate the tomatoes)
3. To set up a stove-top smoker, first make sure you have good ventilation. Drain the wood chips and place in a heavy skillet on high heat. The steam will start to burn off and the chips will begin to char; shake the chips around occasionally to get an even char (if you have a propane grill and are familiar with the smoking method, that can be used instead)
4. When a steady amount of smoke is generated, place the foil bowl with tomatoes on top of the chips; cover with another pan or pot, turn the heat to low, and let smoke for 10 minutes
5. When finished smoking, place tomatoes in a blender and puree until smooth; cover wood chips with water and discard
6. Slice the potatoes into 1 cm coins. Heat a little oil in a sauté pan and sauté until golden brown and soft; season with salt and pepper and set aside
7. Shuck the corn and remove from the husk. Season with salt and pepper, and sauté with oil in a sauté pan, about 3-4 minutes; set aside
8. Pre-heat oven to 400 degrees
9. Heat a sauté pan with oil. Add scallops around the edges and turn the heat to medium; add the potatoes and parmesan
10. When the edges of the scallops begin to brown, add the cabbage, vinegar, and parsley; place in the oven
11. Heat the corn and smoked tomato broth; once warmed, remove the scallops from the oven
12. To arrange, place 2 Tbsp of smoked tomato broth on each plate. Add cabbage and potatoes to each. Place 3 scallops on each plate. Top with the corn, and garnish with chopped chives
MANAGE YOUR RECIPES
Want to nominate your favorite restaurant dish for a “Steal This Recipe” feature? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.
- Discuss Story On Newsvine
- Rate Story:
View popularLowHigh - Instant Message
MORE FROM STEAL THIS RECIPE |
 Relish rib-eye with a Filipino kick |
| Add Steal this Recipe headlines to your news reader: |