Borough's New Years Eve Tuna and Scallops

GOLDEN VALLEY, Minn. - Need some New Year's Eve feast inspiration? Check out what the chefs of Boroughhave planned and you might want to leave the cooking to them.

The Borough's Joe Rolle, Executive Chef, Nick O'Leary, Executive Chef, Tyler Shipton, Executive Chef all joined KARE 11 News at 4 in the kitchen to show off some of their planning.

Here is one of their favorites-

Ahi Tuna and Bay Scallops

(serves 2)

2 oz Bay Scallops (not frozen)
2 oz Sushi Grade Tuna - thinly sliced and pounded
1/2 bulb of fennel - shaved 1/4 inch thick
1 Granny Smith Apple - cut into circles (remove core)
1 dozen Meyer Lemons - peeled with a peeler to remove rind, blanch 3 times then puree with 1/4 cup Canola Oil, Meyer Lemon Juice and Dash of Salt and pinch of Sugar

Dress Tuna with Olive Oil and Sea Salt
Dress Scallops and Apples in Meyer Lemon Juice (not puree) and arrange on plate.
Arrange Tuna around the scallops and Apples on a plate
Spoon Meyer Lemon Puree around apples and scallops and tuna
Garnish with assortment of fresh herbs and sea salt

Borough, since opening in January 2013 in Minneapolis' North Loop Neighborhood, has been consistently recognized for outstanding food, drink and design. Local and national press have heralded the food as innovative and exciting, bringing Borough a spot on Bon Appetit's Top 50 Best New Restaurants in America.

Borough New Year's Eve Menu ($65 pp plus $30 for wine pairings)
Reservations by phone only: 612.254.3135

Ahi Tuna & Bay Scallops
fennel, apple, meyer lemon à la Charlie Trotter

Chicken & Dumplings
black truffle gnocchi, foie gras, consommé

Ocean Trout en Papillote
leeks, horseradish, baby turnips

Pork Tenderloin with swiss chard, speck, bolognese ravioli

Passion Fruit Crémeux with white chocolate, blueberry, ginger, champagne, and black sesame


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