NORTH OAKS, Minn. — A popular French American restaurant in the north metro is celebrating its 20th anniversary.
Tria in North Oaks is bringing back customers' favorite dishes over the years to commemorate.
Executive Chef, Graham Messenger, joined KARE 11 Saturday to cook up a storm.
RECIPE: Seared scallops
- Garlic scapes, lemon, beurre monte
- 4 jumbo scallops
- 1 lemon
- 12 garlic scapes
- ½ pound unsalted butter
- Salt and pepper
1. In a small saucepot, bring 2 tablespoons of water to a simmer. Whisk in ½ pound of cold cubed unsalted butter a bit at a time over gentle heat. Season with salt and zest of lemon. Keep warm.
2. Bring a pot of salted water to a boil, then blanch the prepared garlic scapes for 1 minute. Remove and place in an ice bath to chill. Pat dry with a paper towel, peel the tops, and cut 1.5 inches below the top. Slice the rest thin and set aside.
3. Peel the zested lemon, and remove the segments from between the membrane. Set aside.
4. Set a sauté pan over medium-high heat. Season the scallops with salt and pepper. Place the blanched garlic scape tops in the beurre monte, and move to gentle heat. Add a bit of oil to the pan, and sear the scallops. Once brown, flip, and add a spoonful of the beurre monte, and baste a few times. Remove to a paper towel-lined tray. Remove the garlic scape tops to the tray, and some of the sliced bottoms to the beurre monte.
5. On a warm plate, arrange 3 scape tops and a scallop. Spoon some of the beurre monte over the scallop and around the plate. Place a few lemon segments around the plate, and put a few of the scape slices around and on the scallop.
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