Executive Chef Jodi Bernhard (of Barcelona Greenwich) went to the Hunts Point Fish Market last night and bought some particularly delicious scallops for the restaurants. Here’s how she used the fresh seafood to make Sea Diver Scallops a la Plancha with Caramelized Lemon Vinaigrette!
Diver Scallops from Hunts Point Market in the Bronx
Chef Jodi inspecting the goods
Cutting up Lemons for the vinaigrette
Blanch the lemons to make them tender and less bitter
Cover the lemon slices in sugar and saute
Flip the lemons over so the sugar caramelizes on both sides
Dice up the lemons and add sherry vinegar
Slice scallions for garnish
The final product!
