Atlantic Ave Magazine November 2019
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
dining | RECIPE<br />
By chef Adam Gottlieb<br />
Pan-Seared Sea Scallops with<br />
Chorizo & Sweet Potato Hash,<br />
Asparagus, Romesco & Bacon Jam<br />
Pan-Seared Scallops<br />
1 Pound (10-20 count) dry sea scallops<br />
2-3 ounces olive oil<br />
Salt & pepper<br />
Chorizo & Sweet Potato Hash<br />
3 ounces butter or bacon fat<br />
4 ounces Spanish style chorizo; ¼” dice<br />
1 ½ pound Sweet Potatoes; ½” dice,<br />
steamed until tender<br />
1 large sweet onion; small chopped<br />
½ pound asparagus; blanched in salted<br />
hot water until tender then placed in ice<br />
water to stop cooking<br />
6 garlic cloves; minced<br />
1 bunch parsley; chopped<br />
Salt & pepper<br />
98 | november <strong>2019</strong> | www.<strong>Atlantic</strong><strong>Ave</strong><strong>Magazine</strong>.com<br />
Photo by Chris Kilayko Photos<br />
ingredients (serves 4-5)<br />
Romesco<br />
¼ cup extra virgin olive oil<br />
½ cup almonds<br />
1 cup croutons<br />
8 ounces roasted peppers<br />
¼ cup tomato paste<br />
1 tbs paprika<br />
1 garlic clove; small<br />
2 tbs sherry vinegar<br />
¼ tsp white pepper<br />
1 tsp salt<br />
Bacon Jam<br />
1 pound bacon; ½ inch slices<br />
1 small onion; fine chopped<br />
2 garlic cloves; minced<br />
½ cup brown sugar<br />
3 tbs maple syrup<br />
3 tbs honey<br />
1/3 cup cider vinegar<br />
1 tsp chili powder<br />
1 tsp dry thyme<br />
directions<br />
Romesco<br />
1. Place all ingredients except for olive oil into a blender<br />
and purée.<br />
2. Slowly add olive oil until all is mixed.<br />
3. Remove and reserve.<br />
Scallops<br />
1. Dry scallops with paper towels and season with<br />
salt and pepper on both sides.<br />
2. Add oil to a non-stick sauté pan and heat until very hot.<br />
3. Add scallops to pan, being careful the hot oil doesn’t<br />
splatter and don’t overcrowd pan. Cook scallops<br />
approximately one minute without moving. Scallops<br />
should be golden brown on cooked side. Using tongs, flip<br />
scallops and cook on second side for 30 seconds or until<br />
golden. Remove scallops and set aside. Scallops should<br />
be just turning opaque in center.<br />
Bacon Jam<br />
1. In another sauté pan, cook bacon until crispy. Set bacon<br />
aside on a plate lined with a paper towel. Reserve bacon fat.<br />
2. In same pan with reserved bacon fat, add chopped onion<br />
and garlic and sauté briefly to caramelize.<br />
3. Add brown sugar, maple syrup, honey, vinegar, chili<br />
powder and thyme and cook for about 7-10 minutes.<br />
4. Add reserved chopped bacon and mix all together.<br />
Chorizo and Sweet Potato Hash<br />
1. In a large sauté pan, add butter or bacon fat and heat<br />
until very hot.<br />
2. Sauté chorizo briefly until browned on all sides.<br />
3. Add onion and garlic and sauté until caramelized.<br />
4. Cut asparagus in small pieces, add to pan with parsley<br />
and toss until mixed.<br />
5. Season with salt and pepper.<br />
COPYRIGHTED<br />
To Plate<br />
1. Place Romesco sauce on the bottom of a serving platter.<br />
2. Place chorizo and sweet potato hash on top of romesco<br />
sauce.<br />
3. Lay scallops on top of hash and top each scallop with<br />
bacon jam.<br />
<strong>Atlantic</strong> Grille<br />
1000 East <strong>Atlantic</strong> <strong>Ave</strong>nue,<br />
Delray Beach, FL 33483<br />
561-693-3499
Change language