Eye Candy: Ceviche as Art

Eleven Madison Park's Daniel Humm, who earned four stars from the New York Times last year, served this elegant diver scallop ceviche with fennel, yuzu, and rhubarb at a Beard House dinner last month. Click here to see more photos of the stunning menu. (Looking for an easy ceviche that you can make at home? Check out Monday's recipe.)

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Recipe: Scallop Ceviche

scallop ceviche Though summer doesn't arrive for another week, we've already begun to suffer the season's swelter. If you're looking for something to make for dinner that doesn't require turning your oven dials from the "off" position, try this tangy scallop ceviche from Ivy Stark of Dos Caminos. Like all ceviches, this one is "cooked" with lime juice instead of heat. (Technically, the acid denatures the proteins, resulting in seafood that's firm and opaque.)

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Recipe: Seared Sea Scallop with Black Pudding, Celery Root Purée, Tangerine, and Almond Salad

In this unusual dish, black pudding—a blood sausage that's known as boudin noir in France and morcilla in Spain—is a rich complement to delicately seared scallops. The recipe comes from Andrew Zimmerman of Sepia, who will be cooking at the Beard House tomorrow night.

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Recipe: Scallops with Parsnip Purée and Lemon Beurre Monté

scallops-and-parsnip At your next dinner party, impress your guests by whipping up some impressive-sounding but deceptively simple beurre monté. Deemed the workhorse sauce by Thomas Keller, beurre monté is prepared by whisking pieces of butter into hot water to create an emulsion. The sauce gets some extra luxury from lemon juice and truffle oil in this scallop recipe. You’ll wonder why you never tried it before.

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Recipe: Scallops with Apple Gastrique

scallopsThis perfectly balanced scallop dish, which also features beets and Brussels sprouts, was served at Leo Bushey's Beard House dinner. You can use just one variety of beet if you wish, but the contrasting colors make for greater visual impact.

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