Pan Roasted Diver Scallops with Sweet Corn And Red Peppers
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Pan Roasted Diver Scallops with Sweet Corn And Red Peppers
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Since opening Equinox in 1999 to universal acclaim, Todd Gray has emerged as one of the surest culinary talents in the nation's capital, as well as a tireless champion of sustainable farming and fishing practices, and a passionate promoter of local, mid-Atlantic foods. Gray practices what he preaches every day, and Equinox is widely acclaimed as an oasis of sophisticated yet unpretentious seasonal cuisine.
With an artist's vision of the beauty in both his raw ingredients and his finished plates, classical training in culinary techniques gained in DC's top French and Italian kitchens, and a down-home Virginia boy's appreciation for food that just plain tastes good, Todd Gray is the culinary mastermind of Equinox, infusing the atmosphere with his passion for the bounty of the Mid-Atlantic. Todd continues to work with local farmers developing food of all varieties, form lettuce to beef, taking personal stock in the animals and produce being raised.
Gray's cooking has earned him five nominations for the prestigious Best Chef, Mid-Atlantic award from the James Beard Foundation. He also is a four-time nominee for Chef of the Year from the Restaurant Association of Metropolitan Washington. Equinox has consistently been rated one of the city's top restaurants by many local publications, and has appeared on numerous "best of" lists in national epicurean magazines. Equinox has achieved Wine Spectator's Award of Excellence six years in a row, and is consistantly recognized with the Award of Excellence from the Distinguished Restaurants of North America (DiRoNa). Todd has also just received a nomination for Chef of the year through the RAMW for 2008
Pan Roasted Diver Scallops with Sweet Corn And Red Peppers
Chef Todd Gray demonstrates how to prepare Pan Seared Sea Scallops with sweet corn and red peppers.
Pan Roasted Diver Scallops with Sweet Corn And Red Peppers
Ingredients
4 jumbo sea scallops2 tablespoons of canola oil
1/4 cup of minced red onion
1/2 cup of sweet corn
2 tablespoons of chopped scallions
2 tablespoons of diced red pepper
1 tablespoon of fresh chopped basil
Black pepper
Sea salt
Instructions
1. Add the canola oil, minced red onnion, sweet corn, scallions, sweet peppers and black pepper to a pan on medium heat. Saute the ragu for serveral minutes until the peppers are tender.
2. Add canola oil to a pan and add the scallops. Season with pepper and salt and cook on medium high heat.
3. Pan sear the scallops for two minutes on each side. Plate the scallops with the sweet corn and peppers and serve.
Transcripts
Todd Gray: Hi! I am Todd Gray from Equinox Restaurant. Today I am going to show you how to prepare Pan Seared Sea Scallops with sweet corn and red peppers. You are going to get a chance to learn how to get that beautiful seared caramelized crust on your scallops, learn how to do a nice ragu of peppers and corn. Just one of my favourite combinations. Sweet scallops against those nice little bites of corn and red pepper.
Today I am going to show you how to prepare enough for two appetizers, using four jumbo sea scallops, two tablespoons of canola oil, a quarter cup of minced red onion, half a cup of sweet corn, two tablespoons of chopped scallions, two tablespoons of diced red pepper and a tablespoon of fresh chopped basil and of course, fresh black pepper and sea saltWe are going to need some basic tools for today; a good solid cutting board, a sharp knife and two well made saute pans. Remember to always practice safety in the kitchen, being careful of sharp knives and open flames. A brief bio on Equinox Restaurant and myself. We opened in 1999, we were nominated by Esquire magazine, Gourmet and Town and Country for best new restaurant of 1999 and in nine years that my wife and I have had the restaurant, we have been nominated by the Restaurant Association of Washington, five times for a Fine Dining Restaurant of the year. I have been nominated six times by the Restaurant Association for Chef of the Year and I have been fortunate enough to receive five nominations by the James Beard Foundation for Best Chef in Mid-Atlantic region. Remember, that good cooking starts with great ingredients. I am going to take you to the supermarket and show you how to select only the freshest ingredients for today's dish. Let's get started.
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