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Scallops w/3 stages of Celery&Apple-Coriander Nage

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Scallops w/3 stages of Celery&Apple-Coriander Nage
Posted 12/18/08 by forge
Rating:
* * * *
Views: 811
Venues: Fish
Produce & All Things Green
Spices & Herbs
Categories: Cilantro
Fruit
Rosemary
Shellfish
Thyme
Vegetables
Sub Categories: Apples
Celery
Scallops
Recipe Type:
Restaurant Recipe
Servings: 2
Description:

Marc Forgione has been in a professional kitchen since he was old enough to walk. The son of culinary legend, Larry Forgione, who revolutionized American-style cooking in the 70s and 80s, Forgione embraced his fathers livelihood completely and is currently chef and co-owner of Marc Forgione (formerly Forge) a restaurant in the Tribeca district of New York City, www.marcforgione.com.

This recipe is involves an innovative technique for searing sea scallops, the three stages of celery; from root, to sprout, to the familiar stalk, and a delicious apple nage.

Ingredients:

4 ounce(s) Honey
2 1/2 ounce(s) Mustard Oil
2 1/2 ounce(s) Olive Oil
1 teaspoon(s) Coriander (rough ground)
1/2 cup(s) Lime Juice
2 pinches of Cayenne Pepper
1/2 cup(s) finely diced apples
1/4 cup(s) finely diced celery root
1 tablespoon(s) Cilantro leaves chopped
6 Divers Sea Scallops
2 Sprigs thyme
2 tablespoon(s) unsalted butter
2 tablespoon(s) Extra Virgin Olive Oil
1/4 Celery stalk finely sliced on the diagonal into Celery Chips
1/4 cup(s) Celery Sprouts
Drizzle of Honey
Salt & Pepper
Fleur de Sel

Preparation:

Method:
-Skewer scallops with rosemary and thyme sprigs
-Season outside of scallops all the way around
-heat evoo in pan until just smoking and add scallops
-sear on all sides and place in 375° oven when on last side for 3-5 min
-while in oven, mix all nage ingredients together in a bowl, and taste for seasoning
-remove scallops from oven and add butter to pan, baste for 30 seconds once butter has browned
-transfer to plate lined with paper towel and carefully remove herb sprigs
-arrange scallops on warmed plate and drizzle nage around and on scallops
-finish with celery chips, sprouts, honey vinegar and fleur de sel

© Marc Forgione (Forge, 2008)

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