Joseph Mahon

Scallop Mode

  

When I see Bacon, Blood Orange, Diver Scllops and Celery Root I think of Fall. When I think of that flavor combination it makes my mouth water. This fall dish is one that is truly dear to my heart. It has everything you would want in a dish....... especially soul.Fall is when my cuisine goes back to a soulful place: Root Vegetables, Game Meats, Soups, Stews, Nuts, Berries, Braised items and anything else I can get from my local farmers. It is all about comfort and soul of a dish or recipe. Which I beleive everyone needs a little of, heading toward this winter:)JM

Scallop Mode

Well, last post of march, how the days fly. This post is really exciting to me because it is so fun to work with diver scallops.I received these scallops off the gulf of maine. Scallops are noted for there meaty texture and sweetness. Bay scallops tend to be the sweetest in my opinion, however that is for another post. Just like the monk fish, scallops are very versatile and take on a lot of different flavor combinations. Scallops, consistently go well with heavier counter parts like vegetable purees, starch purees and risottos that are usually balanced out with a sweet/acidic sauce for hot preparations. I did a two part cooking method. First I poached them in a scallop stock until barely cooked, then pan roasted them and finished them in the oven. I served them with a corn risotto, corn sauce, cayenne oil and a celery leaf salad. This dish is very focused, quality of ingredients play a vital role for it to be successful. JM