Lunchbreak: Seared scallops and frisee salad

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Chef Rafael Esparza and Nathaniel Santiago

A10 Hyde Park
1462 E. 53rd St.

Cooking up Change Competition and Fundraiser
November 16
6:00 p.m.
Skyline Lofts at Bridgeport Art Center
1200 W. 35th St.

Seared Scallops and Frisee Salad

1 head frisee
4 kale leaves, clean and torn
sea salt
fresh black pepper


8 oz. bay scallops

Sear scallops in a pan with oil and butter for about 2 minutes on each side until light brown.

Meyer Lemon Salsa

1 Meyer lemon cut in two
1 small shallot
small handful cilantro
2 oz. extra virgin olive oil

Finely dice half Meyer lemon, rind and all, shallot and cilantro and mix together with extra virgin olive oil in a bowl. In a hot saute pan, sear the other half of the Meyer lemon. Squeeze charred lemon juice in the bowl with the Meyer lemon mixture. On the bed of frisee and kale leaves, add scallops and Meyer lemon salsa. Salt and pepper to taste.

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