Lunchbreak: sola chef Bob Bagley makes melon scallops

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3868 N. Lincoln Avenue
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Melon Salad

cantaloupe or any variety of sweet melons, diced into ¼ - ½ in cubes
cherry bomb chili peppers julienned – a few
scallions, chopped – a few
cilantro, chopped – small bunch of leaves
cumin peanuts – however many you’d like (need unsalted peanuts, cumin seeds)

Place melon, chilis, cilantro, scallion, and peanuts in a bowl and spoon 2 Tbs of dressing to coat thoroughly and then plate.


3 cloves garlic, minced
2 Tbs brown sugar
1/4 cup fish sauce
1/4 cup lime juice

mix all together in a bowl and set aside.

Cumin roasted peanuts:
Using raw, unsalted peanuts toss with oil, cumin seeds and 1 tbsp corn syrup. (any non-descript / no flavored oil).  Place onto a cookie sheet, lined with a silpat or parchment paper, and place in a 300 degree oven for 15 minutes or till golden.

Melon Scallops

8 jumbo scallops
1 watermelon, juiced
1/2 cup mirin
1/4 cup honey
1 piece ginger (size of 1/2 thumb)
grape seed oil
1/4 cup rice wine vinegar
1/2 shallot, finely diced
salt and pepper
mustard greens
shallot, sliced thin
radish, sliced thin
pickled green beans

Take watermelon juice and place in sauce pot.  Add 1/2 cup mirin, /14 cup honey, ginger and reduce by 1/2.  Split reduction into two. One half will be emulsified with grape seed oil for puree.  Place in blender and slowly drip ¼ cup grape seed oil until emulsified.  Season with salt and pepper. Take the other 1/2 of reduction and use for vinaigrette.  Place in a small bowl and add 1/8 cup rice vinegar, 1/2 shallot diced fine,  1/4 cup grapeseed oil.  Whisk together and season with salt and pepper. Sauté the seasoned (with salt and pepper) scallops in butter. Be sure not to crowd them in a pan, as they will boil once liquid is released.   Sear each side so they are nice and browned. By the time the second side is done, they will be medium rare in the middle. Place on a plate.  Put salad mixings in a bowl and dress, place on plate next to scallops.  Drizzle the pureed emulsion around the plate.

Melon Sorbet

2 diced cantaloupe
1 1/2 cup sugar
1/2 cup of lemon juice

Blend until smooth, chill for 4 hours. Place in ice cream maker and operate per manufacturers recommendations.
The key here is use the sweetest, ripest melon you can find. You can mix and match the melons.
Recipe makes 8 servings

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