Chef’s Table: Braddock’s Tavern
Coriander-Dusted Scallops with Spinach Tapenade

Serves 1

5 scallops

2 tsp
coriander

4 oz
cauliflower

1½ oz
bacon, chopped

4 oz
spinach

3 large Kalamata olives

pinch
garlic

2 tsp
olive oil

pinch
parsley

pinch
cilantro

pinch
thyme

to taste
salt and pepper

Carlos Torres, executive chef

Carlos Torres, executive chef

Method:

Preheat oven to 300 degrees. Heat a cast-iron pan and drizzle with 1 tsp oil. Dredge the scallops in coriander and place in pan. Sear on both sides for two minutes. Remove from pan and cook in oven for five minutes, then remove. Turn oven to 400 degrees and roast cauliflower and bacon until charred.

To make the spinach tapenade, blend spinach, Kalamata olives, garlic, 1 tsp olive oil and herbs in a food processor until smooth. Season with salt and pepper.

Pile the cauliflower and bacon combination in the center of the plate and then add the scallops and spinach tapenade.

When You Go:
Braddock’s Tavern
39 South Main Street • Medford
609-654-1604 • braddocks.com

February 2015
Related Articles
Comments

Leave a Reply

This is South Jersey with Marianne Aleardi at Cooper River Distillers
Advertisement
november friday giveaway WEB AD
Advertisement
dining guide web ad
Advertisement
Podcast Web Ad