Recipes by: The Bank Food and Drink
Executive Chef Michael Behmoiras
with Quinoa and
Makes: 4 servings
16 large scallops
1 cup red quinoa
1 1/2 cups vegetable broth
4 ounces shiitake mushrooms, sliced thin
1/2 cup finely chopped green onions
salt and pepper
2 tablespoons oil
1 cup pomegranate seeds
1 tablespoon honey
2 tablespoons red wine vinegar
1 cup pomegranate juice
3/4 cup vegetable broth
1. Remove scallops from the refrigerator and let them rest at room temperature.
2. In a saucepan over medium heat, warm the honey and vinegar, stirring to combine. Add the pomegranate juice and bring to a boil. Cook until reduced by half, about 8 minutes. Add 3/4 cup vegetable broth and reduce to half again, about 8 minutes. Set aside to cool.
3. Rinse the quinoa in a fine mesh strainer. In a saucepan, bring 1 1/2 cups vegetable broth to a simmer over medium heat. Add the quinoa, cover, and cook until the liquid is absorbed. 16-18 minutes. Remove from heat, let sit for 5 minutes and then fluff with a fork.
4. While the quinoa is cooking heat a tiny bit of olive oil in a pan and saute the mushrooms and green onions until soft. Remove from pan and set aside.
5. Pat the scallops completely dry and sprinkle all sides with salt. Heat the oil in a pan over medium-high heat. Add as many scallops as you can and cook for 3-4 minutes, flip and cook on the other side until a crust has formed and they are starting to pull away from the pan, another 3-4 minutes.
6. Stir the mushrooms/green onions and pomegranate seeds into the cooked quinoa, adding salt and pepper to taste.
7. To serve, divide the quinoa and scallops among 4 plates and drizzle each with the pomegranate gastrique and garnish with chives.
Shaved Brussels Sprout Salad
4 cups Shaved Brussels Sprouts
1 onion sliced thinly, caramelized
1 cup cooked bacon
8 1/2 ounces canola oil
6 ounces extra-virgin olive oil
3 1/2 ounces sherry vinegar
2 tablespoons Dijon mustard
Salt and freshly ground black pepper
Heat a large saute pan over medium heat, add a little bit of butter. Once butter is melted, add Brussels sprouts and onions and cook until the Brussels are warm and starting to become tender and the onions are warm. Add the bacon. Take off the heat, toss with the vinaigrette, and divide among 4 plates. Sprinkle with bleu cheese and serve while still warm
Add canola oil, olive oil, vinegar and mustard to a blender and blend until fully incorporated. Season with salt and pepper. Yield: 2 cups.