MINNEAPOLIS - Big doings at one of Northeast Minneapolis most popular restaurants and bars. The Sample Room has a new chef and a brand new menu.
Chef Geoff Hausmann joined us on KARE News@4 with a "sample".
Seared Scallops with Tomato Marmalade and Oyster Mushrooms
1 tablespoon canola oil
2 oz oyster mushrooms
2 oz tomato marmalade
teaspoon diced herbs
tablespoon of butter
1/4 cup vegetable stock
2 pinches of salt
Heat a skillet over high heat. Add 1 tablespoon canola oil; swirl to coat.
Toss in oyster mushrooms.
Sear until golden brown.
Sweat the veggies.
Deglaze with vegetable stock.
Add tomato marmalade and butter, stir.
Salt to taste.
Heat a second skillet over high heat. Add 1 tablespoon canola oil; swirl to coat.
Add two scallops seasoned well with a pinch of salt.
Sear well on one side until golden.
Instantly turn burner off.
Baste with butter.
Put scallops on a plate, top with mushrooms and marmalade.
The Sample Room
2124 Marshall Street Northeast
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