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Seared Scallops with Roasted Beets & Garden Herb Salad

Pan Searing Scallops

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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 Searing Scallops

 

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Tags:

Scallops

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Seafood

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Salad

,

Greens

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Herbs

,

Beets

,

Vegetables

,

Vinaigrette

,

Shallots

,

Wine

,

Olive oil

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Pan Searing Scallops

Ingredients

4 Scallops
Olive oil
Pepper
Salt
Rosemary
Garlic

Instructions

1. Season the scallops with salt and pepper. Place them in a pan on medium heat with olive oil.


2. Add garlic and rosemary and sear the scallops for two minutes on each side.

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Transcripts

Todd Gray: I am Todd Gray and I am showing you seared sea scallops with roasted beets and garden herb salad. We are now going to sear our sea scallops. We start with a touch of oil in our pan; pan is on a medium heat. Take our sea scallops, give them a good seasoning with fresh black pepper, sea salt, make sure our pan is moistened throughout with oil. Place our scallops down, keeping our pan on this medium heat and allow them to sear. You need a good saut pan, something that is balanced, has good conduction of heat, well made. Today I am using an All-Clad pan but any good pan would work.

For a little added flavor, always try to maximize flavor in the kitchen, I am using a little fresh rosemary and a little piece of fresh garlic clove. What this allows it to do the oil takes on the garlic and rosemary flavor infusing that into the sea scallops. We roll this around being sure you get a good caramelization on the scallops. This high heat they were cooking in, it is going to give us that good golden brown color that we are looking for. This is going to take about two minutes per side. Take our garlic and rosemary even layered up on our scallops, taking a little bit of our olive oil, pasting. It's starting to get some good color now, on the back side of our scallops we will do a little additional seasoning, one little crank of pepper, little more salt and I think our scallops are about ready to turn. There we are. Let's allow these to finish cooking on the second side for additional two minutes. Next, lets complete the dish.

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