The Cooper: Porcini-Dusted Diver Scallops

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Florida residents have many talents and one of those is creating delicious salads. (Texas, take note.) Executive Chef Adam Brown from The Cooper Craft Kitchen and Bar boasts a farm-to-table concept. Go healthy with Brown’s kale and Florida watermelon salad.

Porcini-Dusted Diver Scallops (served with corn fondue and lemon truffle emulsion; 4 servings)

2 lbs. Diver Scallops

4 Tbsp. Porcini Powder

12 oz. Sweet Corn Fondue

9 oz. Roasted Oyster Mushrooms

9 oz. Shaved Asparagus (blanched)

8 oz. Baby Arugula

2 oz. Fines Herbes (parsley, chives, chervil, thyme)

3 oz. Lemon Truffle Emulsion

2 oz. Micro Sprouts

2 oz. Yellow Pea Shoots

1/8 tsp. Black Pepper

1/4 tsp. Kosher Salt

Preparation: Season scallops with fines herbes, salt and pepper, and porcini powder. Sear scallops in sauté pan until golden brown. In a small bowl, toss the shaved asparagus, baby arugula, fines herbes, salt, black pepper, and lemon truffle emulsion.

Using a tablespoon, smear the corn fondue off-center on a rectangular plate. Place the salad on the opposite side of the plate. Beginning at one end, place scallops in a single line across the plate. Sprinkle micro greens over scallops.

 

Who: The Cooper Craft Kitchen and Bar
Where: 4610 PGA Blvd., Suite 100, Palm Beach Gardens, FL
Number: 561-622-0032
Website: www.thecooperrestaurant.com

The Cooper interior

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