Seared Scallops with Roasted Beets & Garden Herb Salad

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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

Assembling the Finished Dish

Todd Gray: I am Todd Gray and I am showing you how to prepare Seared Sea Scallops with roasted beets and garden herb salad. Lets complete our dish. First we are going to take our roasted beets, lay them down on our plate.

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Assembling the Finished Dish

Ingredients

Beets:

Beets
Olive oil
Salt
Pepper


Vinaigrette

1 1/2 tablespoons of minced shallot
1 1/2 tablespoons of fresh lemon juice
1 1/2 ounces of Vallejo wine
1 ounce of honey vinegar
2 ounces of almond oil
2 ounces of extra virgin olive oil
Black pepper
A pinch of sea salt


Scallops:

4 Scallops
Olive oil
Pepper
Salt
Rosemary
Garlic

Instructions

To serve:

Lay the beets on a plate and add oregano, garden mint, fennel and lettuce. Place the scallops on top and drizzle the vinaigrette over everything.

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Transcripts

Todd Gray: I am Todd Gray and I am showing you how to prepare Seared Sea Scallops with roasted beets and garden herb salad. Lets complete our dish. First we are going to take our roasted beets, lay them down on our plate. Look at the alternating colors and sizes almost like a little mosaic, shingle these on, some of our nice small beets against some of the large beets. Okay. Now that our plate has beets, lets put a little pepper, salt. Now some of our petite garden herbs, little pieces of fresh oregano, our garden mint, its just a great very refreshing bright salad, few of our fennel of France and finally a little bit marsh lettuce. Put this down. Just take our sea scallops, place that on the top. Finish with a little bit more marsh lettuce. Okay. Give me a little bit more of our fresh herbs. Our Vallejo dressing just to place on the top, its going drizzle around naturally, finally little piece of our baby carrot, great flavor and color, so nice orange on our dish. A little additional dressing and there you have it, Seared Sea Scallops with roasted beets and garden herb salad. Always one of my mid-spring favorites. Enjoy.

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