Perth Amboy Magnet School Culinary
Seared Barnegat Bay Scallops
Scallops
-Season scallops with sea salt and black pepper
-Heat neutral oil in sauté pan till very hot and place scallop into pan and sear till golden brown on one side then turn over and cook for additional 30 seconds
-Set aside
Corn Puree (Sweet)
-Shuck corn and slice off kernels
-Sauté in butter with salt and pepper, when the corn is al dente add heavy cream and reduce by half
-Puree this mixture with immersion blender to desired consistency
Spinach (Bitter)
-Sauté baby spinach with little oil, salt and pepper till wilted
Cranberry Dust (Sour)
-Using a food dehydrator place fresh or defrosted cranberries at 135 degrees for 12 hours. When dried blend in food processor
Cranberry Sauce
-Cranberries, sugar, white wine, white vinegar, minced onions combined in sauté pan and simmer till cranberries burst.
-Puree to desired consistency
Popcorn (Umami)
-Oil and popcorn till popped
-Dust with umami powder
Shiitake Mushrooms (Umami)
-Clean and dice shiitake mushrooms
-Sauté with butter, salt and pepper till soft
Garnish with Micro Cilantro and Sea Salt