Mushroom Crusted Sea Scallops  

Serves 6

Recipe created by Executive Chef Ken Ohlinger of Ranch House Restaurant at Devil’s Thumb Ranch in Tabernash, Colorado.
A native of Nebraska, Ohlinger studied at the Culinary Institute of America in Hyde Park, New York. In the fall of 2003, he was named one of Bertolli Olive Oil’s Top Ten Sous Chefs in the United States. In 2004, Ohlinger took on the position of Executive Chef at Lake Placid Lodge in Lake Placid, New York. While there, he helped local farmers form Adirondack Harvest, a co-op delivery system supplying local products and produce to different chefs. At Lake Placid Lodge, Ohlinger’s attention turned to the concept of “pasture to plate concept,” focusing on the seasonality of local products and integrating them into his menus, a philosophy which he continues today at Devil’s Thumb Ranch.

INGREDIENTS

1 cup dried mushrooms

1 tbs. cumin

1 tbs. coriander

2 tbs. dried mushroom powder

1 tbs. black peppercorns

1 tbs. olive oil

6 large Diver Sea Scallops (or 8 – 10 regular Sea Scallops if not available)

3 salisfy roots, peeled, halved, and sliced into 1 1/2-inch pieces

2 – 3 tbs. olive oil

1/2 cup mixed sliced wild mushrooms

1/4 cup white wine

salt and pepper to taste

PREPARATION

Gather the first five ingredients and pulse in a food processor until powder forms. Remove from processor and sift though a sieve. Set aside.

Heat olive oil in a large sauté pan over medium heat. Season the scallops with salt and pepper. Dip one side of the scallops in the mushroom crust and sear crust side down for 2 minutes. Flip and continue cooking for an addition 2 minutes and remove from pan onto a paper towel.

In a large sauté pan, saute salsify in olive oil over medium heat for 8 – 10 minutes stirring occasionally until tender. Add wild mushrooms and cook for an additional 2 – 4 minutes. Add white wine and stir. Increase heat to high to reduce liquid; season with salt and pepper to taste.

Arrange the cooked salisfy and mushroom mixture on the bottom of a plate. Place the scallops on top of this mixture and drizzle with a small amount of olive oil, if desired.

Lobster Salad with Curried Mango Dressing

Serves 4 – 6

Recipe created by Executive Chef Paul Carter at The Phoenician in Scottsdale, Arizona.
A native of London, Chef Carter began attending Colchester Institute of Culinary Arts in Essex when he was only 15-years old. His cooking career has included the Hotel Sonnenhügel in Bad Kissingham, Germany; the Chateau de Montreil in France, and London’s Connaught Hotel. In 1991, he received the coveted William Heptionstall award, an honor given to “The Most Enterprising Young Chef in the U.K.” In 2002, he received the Maitrise Culinaire Diplome by Palmes Culinaire.

INGREDIENTS

1/2 mango, flesh removed

1/3 cup mango nectar

3 tbs. fresh lime juice

1 tbs. minced fresh ginger

2 tsp. curry powder

3 tbs. chopped fresh chives

2 tbs. minced shallots

8 oz. green beans, cut in half

8 oz. asparagus

1/2 red bell pepper, thinly sliced

8 cups mixed baby greens

1/2 cup fresh cilantro leaves

1 1/4 lbs. cooked lobster tail meat sliced into medallions

16 yellow baby plum or cherry tomatoes

white pepper and sea salt to taste

PREPARATION

Place first 5 ingredients in blender and blend until smooth. Stir in chives and shallots. Season to taste with salt and white pepper. (Can be prepared one day ahead. Cover and refrigerate.)

Bring large, heavy saucepan of water to boil. Add green beans and cook until tender, about 4 minutes. Using slotted spoon, transfer beans to a bowl of cold water. Drain. Repeat process with asparagus.

Place asparagus, green beans, bell pepper, greens, and cilantro in a large bowl. Drizzle with blended mango dressing and toss lightly. Season with salt and white pepper to taste.

Arrange salad on plates. Fan lobster decoratively over greens. Garnish with tomatoes, and drizzle with remaining dressing.

May/June 2007