Spicy! Steal this sensational scallops recipe

Phil Lempert TODAY Food Editor • Profile • E-mail

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: Pepper Scallops with Asian Slaw, from the Hangar on the Wharf in Juneau, Alaska

Regular readers of this column will know that we are traveling the country searching for the best recipes from our readers’ favorite restaurants. Here’s our first stop in the beautiful state of Alaska.

At the Hangar on the Wharf in Juneau, Chef Ron Burns has a variety of superb seafood dishes, such as these Pepper Scallops with Asian Slaw. You’ll be surprised how easy this dish is to prepare!

About the chef:
Ron Burns’ introduction to the restaurant industry came in 1975 when he signed on as a busboy at the Blue Max Steak House in Seattle, Wash. Finding himself hooked on the fast pace of the business, he decided he wanted to become a chef and enrolled at the Horst Mager Culinary School (now the Western Culinary Institute) in Portland, Ore.

Find out about 'Today' in your e-mail Sign up today! Each week you'll be first to know about upcoming show segments, top stories and more.

After graduating, Burns traveled the West Coast with the Blue Max/Red Baron Steak Houses, before settling in as the chef at the Rippling River Golf Resort in Oregon. In 1991 he moved to Juneau, Alaska, and was the chef at the Breakwater until 1995 when he purchased a dance club. After three years of operation he sold the business and started his present venture at the Hangar on the Wharf.

(PLEASE NOTE: Amounts listed are for one portion. Increase proportionately according to number of portions desired.)

Pepper Scallops with Asian Slaw
Asian Slaw ingredients:
1 cup celery, bias-cut
1/2 cup roasted red peppers, julienned
1/4 cup jicama, peeled and shredded
1/8 cup cilantro, chopped
1/8 cup pickled ginger juice

Rob Parsons / Hangar on the Wharf

Sea Scallops ingredients:
1/8 cup all-purpose flour
2 tablespoons ground black pepper
2 tablespoons olive oil
7 ounces sea scallops (side tendon removed)
2 ounces sake (can be substituted with rice vinegar)
1 ounce soy sauce
Lemon (garnish)
Sesame seeds (garnish)

Asian Slaw instructions:

1. Mix all slaw ingredients in mixing bowl.
2. Place in container and refrigerate.

1. In sauté pan, add olive oil (medium heat).
2. Add scallops, dusting with flour and pepper.
3. Sauté until 3/4 cooked and deglaze pan with sake.
4. Add soy sauce and cook until it makes a thin sauce.
5. Place on a plate beside the Asian slaw and garnish scallops with lemon and sesame seeds.

Only on TODAY.MSNBC.com! Food Editor Phil Lempert brings you the latest news and advice about shopping and cooking. LAST WEEK: Start your day with down-home soul food GO TO ALL FOOD WEDNESDAY COLUMNS

The Hangar on the Wharf
Fisherman’s Wharf, Suite 5
Juneau, Alaska 99801
907-586-5018
www.hangaronthewharf.com

Want to nominate your favorite restaurant dish for a "Steal This Recipe" feature? Just e-mail Phil at (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.

MORE FROM BEFORE YOU BITE WITH PHIL LEMPERT

Before You Bite with Phil Lempert Section Front

Latest products, tasty trends — in yogurt Keep your kids happy with healthy snacks Lobster ice cream? The scoop on new flavors Fire up the grill and don’t hold the pickles! What exactly is molecular gastronomy? What you should know about cheese Get the sweet lowdown on sugar In salt as in life, variety can provide spice Early spring thaw could affect your groceries Got a good movie? Don’t forget the popcorn Before You Bite with Phil Lempert Section Front   Add Before You Bite with Phil Lempert headlines to your news reader: