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Yesterday, we caught up with Chef Bernie Kantak of Citizen Public House in Old Town Scottsdale. Today, the busy chef shares a recipe for a dish that’s currently on tap for Arizona Spring Restaurant Week.Pan seared scallops with roasted corn grits, snow pea greens and red rock cola gastrique
For scallops:
– 3 each u-10 scallops
– Salt and pepper
– Olive oil blend
Directions: Season each scallop and place in a hot sauté pan with a small amount of oil. Cook roughly 1 ½ minutes on each side, making sure pan is hot to form a nice sear.
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Get the recipe for the sides and sauce after the jump…
For grits:
– 1/2 cup heavy cream
– 1/2 cup chicken stock
– 1/4 cup roasted corn removed from cob
– 1/8 cup grits
– Salt and pepper to taste
– Butter to finish
: Combine cream and stock in small sauce pan and bring to boil. Whisk in grits and corn. Return to a simmer and cook until the mixture has thickened, stirring frequently to avoid burning or sticking. Season and finish with a tablespoon of butter.
For snow pea greens:
– 1 cup snow pea greens
– Oil as needed
– Salt and pepper to taste Directions
: In a heated sauté pan, add a touch of oil and greens. Season with salt and pepper, stir and sauté for about 60 seconds.
For cola gastrique:
– 1/2 cup cola
– 1/2 cup balsamic vinegar
– 2 tablespoons ketchup
: Combine ingredients in a small sauce pan and bring to boil. Simmer and reduce mixture to syrupy consistency.
Put it all together and enjoy!
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