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
