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!
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Diver Scallops from Hunts Point Market in the Bronx
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Chef Jodi inspecting the goods
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Cutting up Lemons for the vinaigrette
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Blanch the lemons to make them tender and less bitter
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Cover the lemon slices in sugar and saute
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Flip the lemons over so the sugar caramelizes on both sides
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Dice up the lemons and add sherry vinegar
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Slice scallions for garnish
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The final product!
