Chef Matt Weishampel's Show and Tell: Bite's Popular Scallops
Bite Restaurant and Catering's creative genius of a chef, Matt Weishampel, gave a great demonstration--and imparted some useful culinary knowledge--on the Hampton Roads Show's cooking segment Friday, June 22. (The Hampton Roads Show is a lifestyle, community program that airs on weekdays at 11 a.m. on Wavy-TV10.)
Chef made Bite's Himalayan Salt Grilled Scallops, served with creamed leeks, fresh corn, foraged mushrooms and sorrel have been a favorite since Bite began serving dinner four months ago. When the new summer menu was unveiled, customers were thrilled to see that the scallop dish was still on it; available, in both a small Bite, a medium Bite, or as mega-Bite a portion as diners would like to order!
We're waiting for The Hampton Roads Show to upload a video of Chef's cooking segment. Until then, you can check it out here: Old school recording of Chef's demo of Himalayan Salt-Grilled Scallops
Want to know what a great guy Chef is? He's sharing the recipe. Let us know how it turns out!
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| Bite's Himalayan Salt-Grilled Scallops |
Himalayan Salt Grilled Scallops
Yield 2 servings
Scallops
4-6 Scallops (10/20 size)
2 Tbs. EVOO
1 tsp Cracked Pink Peppercorn
Creamed Leeks and
Corn
2 Bunches Leeks
¼ lb Unsalted Butter
2 Tbs. Kosher Salt
½ cup White Wine
1 Pint Heavy Cream
2 Ears Fresh Corn cut off cob
Fresh herbs chopped (tarragon, chive, parsley)
Seared Mushrooms
1 ½ cup Oyster Mushrooms
1 Clove Garlic
2 Sprigs Fresh Thyme
1Tbs Canola Oil
1 Tbs Butter
Method of Preparation
(If you are using a salt block, make sure to temper it
according to manufacturer’s directions before cooking on top of it. If a salt
block is not available, sub EVOO for Vegetable oil when cooking in a pan with
high heat)
Leeks and Corn
Trim leeks by cutting off the green half. Split leek in half
length, Cut across leek halves in ¼ in cuts (they should look like “half
moons”). Rinse leeks under cool running water to break apart layers and rinse
away dirt. Set aside.
Begin melting butter on low-medium heat. Butter should be
melting, not boiling. When melted, add leeks and kosher salt. Stir to disperse
salt throughout. Cover and cook on LOW heat for 10-15 mins. to slow sweat
leeks, stir occasionally. Remove lid, Stir again there should be no brown color
on bottom of pot (if there is, be sure to scrape it free so it does not burn).
Add wine and turn heat up to medium. Reduce wine by ½. Add heavy cream and corn. Continue to
cook on medium-low heat until cream is reduced to the top of the volume of
leeks. Taste and season with salt if needed.
Seared Mushrooms
Heat oil in sautee pan on high heat, toss in thyme and
crushed garlic clove. When garlic starts to color, add mushrooms to pan. Sear
mushrooms for about 15-20 seconds. Add a pinch of salt, toss mushrooms to coat
the rest of the way in oil, add butter and continue to sautee until butter is
melted. Transfer out of pan to remove completely from heat. (This cooking
process should take no longer than 1
minute from the time mushrooms hit the pan.)
Scallops
Remove side muscle from scallop and pat dry with paper
towel. Coat scallops in oil and season with cracked Pink Peppercorns. Place
Scallops on preheated to High heat salt block. Cook scallop for1 ½-2 minutes.
Lift scallop and rotate 90 degrees. Cook for another 1 ½ -2 minutes or until
golden brown. Flip scallops over and continue cooking for another 1 ½ -2
minutes. Fresh scallops can be enjoyed medium rare.
Plate Service
Spoon Creamed Leeks and Corn on to plate. Layer Fresh Sorrel
on top of leeks. Place cooked scallops on top of sorrel. Spoom Mushrooms on to
plate letting them fall around to create and “composed disaster” look. Add a
small pinch of Sea Salt to top of each scallop.
Recipe courtesy of Chef Matt Weishampel
