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Todd Gray

Executive Chef/Co-Owner, Equinox

http://www.equinoxrestaurant.com  

202-331-8118

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 Roast Scallops

Chef Todd Gray demonstrates how to prepare Pan Seared Sea Scallops with sweet corn and red peppers including how to pan roast scallops.

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Pan Roast Scallops

Ingredients

4 jumbo sea scallops
2 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.

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Transcripts

Todd Gray: Hi! I am Todd Gray, we are showing you how to pan sear sea scallops with sweet corn and red peppers. Now I am going to show you how to pan sear your sea scallops. Let's start by adding some of our canola oil, taking our dry scallops here, placing them in the pan. Making sure to get a little of that oil under each of the scallop. Establishing, what we call surface heat. Nice high heat, I am going to add a little seasoning now. Our fresh cracked pepper, some of that nice, fine sea salt. I am cooking this on a medium high heat as well. I am going to start at medium high, turn it down to about a medium and let these scallops caramelize. Put some pork and then we don't move these scallops around the pan, we want to leave them in a single position so that they establish at high heat, they get great caramelization. What that did is that sugar coming out of the scallop, that nice golden brown color that people always seem to have a problem getting with their seared scallops. We were showing you, how to get it, but we are not moving them around. It is going to get a great golden color on the bottom side and then we'll turn them.

See where it is starting to get some color, but we need about two minutes on each side. Say after about two minutes I am going to take a look at these scallops and be sure that we are getting a good carmalization, there we go. You can see that nice golden brown color. Give that a little bit more time. There is a nice one. Let's see how we are doing here, beautiful. We will do the same on the other side giving it about another two minutes. Get both sides caramelized, leave that interior about medium, I like my scallops on the medium side. They are not too chewy and often what I look to do is turn our fire back down to about a low heat and just let them finish in the pan. They are going to be wonderful. See how nice these scallops look. Nice golden brown on the top, we can see some golden brown on the bottom. Now it's time for us to plate up. We have got all of our ingredients cooked up. Got our corn or peppers, our beautiful seared scallops and I have done enough for about two appetizers, four scallops. I am going to serve this all on this nice serving platter here, a nice way to do this at home. Put our corn down on the bottom of our dish, we will flatten that out a bit. Make a nice bed for our scallops. Look at the nice colors, it's a nice crunch too. Now our scallops, I'll put one on top, two and then our second two scallops. Now this looks great. And there we have it. Pan Seared Sea Scallops on sweet corn and red peppers. Enjoy.