This month our Fun Fish is our Seattle Fish Co. Hokkaido Scallops! These scallops are often referred to as “Japanese scallops”. These are the most coveted scallops in the sushi culinary scene because of their size, meatiness, and amazing flavor.
Hokkaido scallops are tender, sweet, and creamy shellfish sourced from the coastline of Hokkaido and are MSC-certified as a sustainable seafood product.
This month we partnered with Chefs Cassie Borshoff and Howard Lewis of Elevation Foodservice Reps, as well as Chef Scott from Lombardi Brothers Meats, to prepare two surf & turf dishes using our Hokkaido Scallops and Lombardi’s Certified Angus Beef® Prime Tenderloin.
While Chef Peter prepared the scallops in a traditional pan-searing method, Chef Howard used the TurboChef Fire, which can reach up to 800 degrees F and provided a great sear while quickly cooking the scallops. If you’re interested in learning more about Elevation’s cooking equipment or the Chef’s Playground, visit Elevation’s website.
Prime Tenderloin, Garlic Herb Hokkaido Scallops, Sourdough Spaetzle, Dry Aged Chipped Beef and Robiola Leek Gravy
- 6 oz Prime Certified Angus Beef Tenderloin
- 3 – 4 g Lombardi House Steak Rub
- Olive oil to coat the steak
- Season the steak and grill on medium high heat marking on both sides.
- Place on a roasting ra1/ck (with half sheet pan underneath) in a 400-degree oven and check after about 8-10 minutes. Internal temperature for medium rare before resting is about 118 F.
- Let rest for about 4-5 minutes and serve.
- 1 lb. 10-20 Hokkaido Scallops
- 1 Tbsp. Sunflower Oil
- 1/2 Tbsp. Lemon Juice
- 1 tsp. Sliced Chives
- Salt & Pepper, To taste
- 3 pats Epicurean Lemon Garlic Herb Butter
- 5 Grilled Lemon Slices, for garnish
- Place sauté pan on medium high heat and oil.
- Pat dry the scallops and place in sauté pan and lightly brown on each side. Remove from pan and set aside.
- Place pan back on the stove and add butter until melted, then place the scallops back in the pan, add lemon juice and sauté for 30 seconds and then add the chives, toss in sauce. Remove from heat and serve immediately.
Sourdough Spaetzle (Knife and Board Method)
- 80 g All Purpose Flour
- 3 g Kosher Salt
- 200 g Sourdough Starter
- 1 egg
- 1 yolk
- Black Pepper to taste
- 2 g Allspice
- 40 g Milk
- Mix together well until pretty glutinous and stretchy.
- Bring a large pot of water to boil with salted water.
- Place half the dough on a cutting board and scrape the dough (in the form of thin ribbons) into the boiling water, with a chef knife dipped in water.
- Boil for a minute or two and lift out of the water with a spyder or strainer.
- Saute in butter season with salt and pepper until it caramelizes a little. Even a controlled burn will lend to the flavor.
Dry aged Chipped Beef and Leek Gravy
- 2 each Leeks
- Basic Cure
- Dry aged Beef ends
- 2 Tablespoons Butter
- 2 Tablespoons Heavy Cream
- 1 Lemon
- 1 brick of Robiola Cheese (or any cheese you prefer)
- 1 lb. Kosher salt
- .5 lb Sugar
- 20 g Pink Curing Salt or Sodium Nitrite
- Prime Dry Aged Beef End cuts sliced thin to equal about 4 ounces total.
- Cure with about 4 g. of Basic Cure for about 4-6 hours
- Set aside until ready to use.
- 2 Leeks – Washed, Green parts removed, sliced thin and washed in a mesh strainer again
- Sauté leeks in butter on medium heat until just tender but still bright in color. Salt and Pepper
- Remove from heat and cool until ready to finish the sauce.
- Sauté about 8-10 pieces of the dry aged beef in a non-stick pan until just caramelized. Remove from pan.
- Deglaze with 2 Tablespoons of heavy cream. Add half the leeks and finish with ¼ brick of Robiola Cheese.
- Melt everything together and finish with lemon juice, parsley salt and pepper if needed.