The Daily Dish

Chef Pelley's Pan Seared Scallops

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scallops
Chef Brendan Pelley of Zebra's Bistro in Medfield will be part of this year's WGBH Food & Wine Festival. His scallops are served with a Parsnip Puree, Summer Succotash, and Corn Velout. Give it a try!

Parsnip Puree
 
Ingredients
2 # Peeled Fresh Parsnips
3 C Milk
2 Tablespoons Butter
Pinch of kosher salt
 
Method
Peel and chop parsnips into smaller pieces
Place in a small pot and cover with milk
Simmer until tender
Using a slotted spoon, place parsnips in a blender with enough liquid to puree until smooth.
 
 
Summer Succotash
 
Ingredients
1 # Heirloom Tomatoes diced
1# Heirloom Squashes diced and roasted
1 # Fresh Shucked Corn cut off the cob and roasted
1 BU. Basil Leaves, torn
S + P to taste
Olive Oil
 
 

Method
Mix all ingredients together.
To reheat: Add Succotash to a small pot or sauté pan with chopped garlic and a pad of butter.  Season with kosher salt.

Corn Veloute
 
Ingredients
2.5# Corn Kernels
2 C. Corn Stock
¼ # Butter
Pinch of Salt
 
Method
Place corn kernels in a pot and cover with corn stock, simmer until corn is tender.
Add butter to pot and melt.
Add all ingredients to high speed blender and puree, pass through A chinois.

 
Scallops
 
Ingredients
3 Large (U-10) Scallops per person
Oil
Salt & Pepper
Butter
Pinch of fresh thyme
 
Method
Pat scallops dry and season with salt and fresh cracked balck pepper
Heat oil in a Pan until just smoking
Place scallops in pan and let sear to a nice golden brown about 1 minute
Flip and add thyme and butter
Baste with butter for about 1 minute
Remove and plate
 
 



pelley

Chef Brendan Pelley of Zebra's Bistro and Wine Bar in Medfield is participating in the Second Annual WGBH Food and Wine Festival, coming back to Guest St. this September 19-21.




MORE FESTIVAL INFO
ZEBRA'S BISTRO

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The Daily Dish brings you regular recipes from public media's favorite chefs.

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More Recipes from Festival Chefs


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Jeff Fournier's Cherry Tomato Puttanesca
Rich Garcia's Trash Fish Minestrone
Will Gilson's Smoked Bluefish
Will Gilson's Stuffies
Deborah Hughes & Mary-Catherine Deibel's Red Pepper Soup

Frank McClelland's Pot-au-Feu of Poussin
Brendan Pelley's Seared Scallops
Robert Sisca's Monkfish


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