When we last left off with Chef Ojan, he shared two diverse applications for Certified Angus Beef. Now we’re back inside the incredible kitchens at Sysco Houston for Chef’s double take on scallops!
These Portico brand scallops are chemical free and come ready to prepare. Once again, we’re trying two different preparations – one raw & one cooked – using the same scallops for both. First up, a Scallop Carpaccio; a very simple raw dish that highlights the flavor of the scallop itself. Chef Ojan does a fabulous job walking us through the steps in our video above.
Slice 5 thin pieces of scallop, season with salt and white pepper, and arrange on a plate with roasted grape tomatoes, pickled red onion, jalapeños and boiled quinoa, the latter of which is deep fried for a sweet, crunchy texture:
Next, our cooked combo — Scallops with Polenta & Roasted Tomato Relish [top]. These scallops are dry packed, but when cooked to medium rare, have a nice golden brown color to accentuate the sweetness of the dish. The recipe includes Chef’s method for creamy, stone-ground grits. 😉