The Twelve Thirty Club Supper Club's New Chef and New Menu

RECIPE:

Wild Caught Scallops

U 10 Scallops 5 Each

Kosher Salt 1 Pinch

Pepper Mill

Canola Oil 1 Tbsp

Asparagus Tips (3 inches) 5 Pieces

Artichoke Puree 2 Tbsp.

Fried Cauliflower 8 bite size Pieces

Bacon Jus 2 Tbsp.

Pinenut Gremolata 1 Tbsp.

Procedure

Season scallops with salt and pepper, heat up oil in a pan and sear until golden brown, about 4 minutes or till just warm in the middle. Place seasoned asparagus tips in a preheated 400F oven and cook till tender and lightly charred, then set aside. Heat up some canola oil in a large sauce pot to 350F then fry the cauliflower, once golden brown remove from oil and place on a paper towel and season with salt. Take your plate and place warmed artichoke puree on the base of the plate. Plate cooked scallops on the puree, then place the cauliflower and the asparagus around the scallops. Spoon Bacon jus around the plate and place a small amount of pinenut gremolata on the side of each scallop.

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