St. Paul Grill's Scallops with Tomato Jam

10:58 AM, Aug 16, 2013   |    comments
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GOLDEN VALLEY, Minn. - Simple to make and gorgeous on the plate, we're talking ocean fresh scallops with tomatoes and peas.

St. Paul Grill's Chef Adam Bartos  joined KARE 11 News @ 4 in the kitchen to talk about some of the new seasonal menu additions plus some of the refreshed interior upgrades.

Those changes include refinishing the wood floors, replacing inlaid carpets and replacing some booth seating with table and chairs to enhance diners' sight lines to the Grill's view of its own garden and Rice Park.

Here is Adam's fresh take:

Scallops with Tomato Jam and Chilled Pea Salad
U-10 Scallops (4 ea)
1 fl oz Olive Oil
Salt and pepper to taste

In a sauté pan, add oil and heat on high until a small amount of smoke appears. Add scallops to the pan carefully and caramelize on one side. Flip after about 2 minutes depending on thickness. Season and place in 400 degree oven for an additional 2 minutes. Allow scallops to rest in pan 1 additional minute after removing from oven. Plate scallops with Tomato Jam and Chilled Pea Salad.

Tomato Jam
Good Quality Canned Diced Tomato 1 1/4 lb
Jalapeno seeded 1 ea
Chopped Garlic 4 cloves
Chopped Ginger 2 T
Fish Sauce 2 T
Brown Sugar 1 3/4 cup
Sherry Vinegar 4 fl oz

Divide the tomatoes in half. Combine one half of the tomatoes and the remaining ingredients and puree. Place puree in a deep heavy bottom pot and slowly bring to a boil. Reduce heat and simmer. Add remaining diced tomatoes and cook for an additional 30-40 minutes.

Chilled Pea Salad
English Peas, Shelled 1 lb
Nuskie's Bacon 4 oz
Pea Tendrils 2 oz
Fresh Mint, Chopped 10-12 sprigs
Olive Oil 4 fl oz
Fresh Squeezed Lemon 2 ea
Parmesan Cheese, Grated 2 oz
Salt and Pepper To Taste
Water as needed

In a mixing bowl, combine peas, pea tendrils and mint. Cook bacon, drain well and dice. Add bacon to other ingredients. In a separate bowl squeeze lemon juice, add cheese, thin out with water and emulsify with olive oil. Add pea mixture to parmesan/oil mixture, toss and season with salt and pepper. Top with freshly grated parmesan cheese.

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