Executive Chef Angie Roberts of BOKA
Two days ago, we featured Executive Chef Angie Roberts of BOKA and her coconut pumpkin soup. Today, we are fortunate to have a recipe for Pan Seared Scallops with Butternut Squash Puree.
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About BOKA KITCHEN + BAR
BOKA KITCHEN + BAR is a vibrant blend of lounge and restaurant located inside the luxurious Hotel 1000. Sleek, contemporary design is infused with a menu of urban American food, hand crafted cocktails along with new and old world wines. Meal services include breakfast, lunch, cocktail hour, dinner, late night, weekend brunch and seasonal patio dining. Chef Angie Roberts brings to the table her vast knowledge of local produce and grower relationships and her boundless creativity evolves with the seasons. BOKA features 85-90% organic and sustainable cuisine. For more information on BOKA KITCHEN + BAR please visit www.bokaseattle.com.
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Pan-Seared Scallops:
2 Tbl. grapeseed oil
1 Tbl. lemon juice
1 lb. fresh sea scallops
kosher salt
1 Tbl. Butter
ground pepper
Method:
**Heat the oil in a large pan over medium-high heat. Pat the scallops dry and sautee until golden brown on one side. When the scallops are caramelized add the butter, lemon juice and seasoning. Baste them with the browning butter briefly until scallops are coated evenly. Drain the scallops for a second on paper towels.
Squash Puree:
1 Tbl. Butter
3-4 tsp lemon juice
1/4 cup finely diced shallots
kosher salt
1/2 cup finely diced butternut squash
ground white pepper
1 cup Chardonnay wine
cayenne pepper
2 Tbl honey
Method:
**Melt the butter in a medium-sized sauce pan over medium-high heat. Add the shallots and cook, stirring occasionally, until they are soft. Add the squash, wine, honey and lemon juice, season with salt, pepper and cayenne bring to a boil. Adjust the seasoning with salt, pepper and lemon juice, keep warm over low heat.
1000 First Avenue
Seattle, WA 98104
(206) 957-1000
There is still time to join IFWTWA and sign up for this trip before March 15, 2011. A special thank you to Allen Cox, Board Member and Chair of the Excellence Awards Committee for organizing this entire pre-trip and all of its exciting components along with MTM Luxury Lodging.
Author: Maralyn
Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.
