Chef Giesman’s Seared Sea Scallops

It’s no secret that we at The Kenwood are extremely proud of our culinary program, led by Chef Robert Giesman, who trained at the Culinary Institute of America in New York. Dining at The Kenwood is just like dining at a five-star restaurant, with a thoughtful and creative menu available to residents and guests any time they like.

Seared sea scallops

Serve these seared sea scallops and brown rice on a bed of fresh, colorful vegetables. Add an edible orchid for an extra pop!

One recipe Chef Giesman and his team have up their sleeves is for seared sea scallops. Served with fragrant brown rice over a bed of fresh, crunchy stir-fried vegetables, this dish is perfect for Lenten observances or a meatless meal. The recipe is below; you can also watch Chef prepare this meal by hopping over to our YouTube channel: http://youtu.be/MfaoRbF7I9E.

Seared Sea Scallops with Stir-Fried Vegetables and Asian Glaze
(Serves two)

For stir-fry:

1 zucchini, cut in half-inch slices
1 yellow squash, cut in half-inch slices
½ each red and green bell pepper, cut in half-inch chunks
12 shitake mushrooms, caps only
1 carrot, julienned
1 small can water chestnuts, drained
1 clove garlic, minced
Finely-grated fresh ginger, to taste
Thinly-sliced green onion, to taste
2T extra virgin olive oil, divided
2T sesame oil, divided
1 cup brown rice (or rice of your preference), cooked
Six to eight large, U-10 or U-15 sea scallops, rinsed and patted dry
White wine

For spice rub: *

1T Chinese five spice
1T Old Bay seasoning or Lawry’s seasoning salt, whatever your preference
1T mixed white and black sesame seeds

For Asian glaze: *

1/4 cup sweet chile sauce
1/4 cup Teriyaki glaze
1/2 cup sesame ginger sauce
*These proportions make more spice rub and glaze than is needed for this recipe.

In a skillet over medium-high heat, heat 1T of the olive oil and 1T of the sesame oil. Toss the scallops in the spice mixture until well-coated. Place scallops in pan and sear, approximately two minutes.

While scallops are searing, heat the remaining olive and sesame oil in a large skillet over medium-high heat. Add zucchini, squash, peppers and mushroom caps, stirring occasionally.

After two minutes, turn the scallops over and turn heat to low. After another two minutes, add rice. Deglaze the pan with white wine and allow to simmer slightly.

Meanwhile, add the carrots and water chestnuts to the vegetables. Cook for approximately five minutes or until vegetables are just tender. Again, deglaze the pan with white wine.

Layer vegetables, rice and scallops on a plate. Top with Asian glaze, sliced green onion and additional black and white sesames seeds, then serve.

If you have a favorite seafood dish — or once you’ve had a chance to try this one — please share in the comments!

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