Yesterday, chef Jason Jones shared his plans to introduce new dishes at Coastal Kitchen that'll draw new diners while still satisfying long time customers. Today, he shares a recipe for a Coastal Kitchen dish now on the restaurant's menu. "We're trying to rotate two or three fish [dishes] and a couple of sides. I call my seafood purveyor and just see what's reasonably priced. I really like scallops, but it's hard to get scallops that are in the price point that is well... I'd order the scallops." said Jones. The scallop, he notes, may be one of the pricier dishes on the menu, but Jones believes in treating yourself to a good dinner, and so should you.
Pan Seared Sea Scallops with Soft Polenta and Carrot Sauce
2 lb U10 dry pack scallops
1 bunch hydroponic watercress
One batch of cooked polenta
One batch of carrot sauce
1/4 cup oil
1 quart carrot juice
1/4 cup butter
Reduce the carrot juice to just over 1/2 cup and add butter. Heat until butter is melted and the mixture is emulsified. Season to taste.
1tbsp lemon juice
3 tbsp olive oil
Whisk together until emulsified.
1 cup polenta
1/2 cup heavy cream
1 quart milk
1/4 cup butter
Salt and pepper to taste
Scald lightly salted milk and heavy cream. Add polenta and stir vigorously. Cook until polenta is thickened and finish with butter. Season to taste.
Heat a large saute pan with oil.
Season scallops with salt and pepper and place gently into the pan.
Cook on medium heat until the scallops become golden brown on the first side. Flip them and sear the other side.
Place scallops on a towel to rest and drain .
Place one large scoop of polenta on each plate.
Drizzle carrot sauce around mound of polenta.
Place scallops in a circle around polenta.
Dress watercress with lemon vinaigrette and garnish on top of polenta.