Recipe: Seared Jumbo Sea Scallops
Chris Chamberlain's new cookbook is full of amazing recipes from the region's best known chefs
Written By: Nashville Lifestyles
Photographers: Ron Manville
While Southern cuisine doesn't always have the best reputation when it comes to healthful eating, Chris Chamberlain's new book, The Southern Foodie: 100 Places to eat in the South before you die (and the recipes that made them famous), tracks down the best regional chefs and their most eloquent dishes. The recipe below comes from Garrett's Art of Fine Food in Montgomery.
Seared Jumbo Sea Scallops with Black Bean and Mango Salsa
1/2 cup dry fish seasoning
Black Bean and Mango Salsa (recipe below)
Clean the scallops and detach the side muscle if necessary. Spray a medium skillet with nonstick cooking spray. Heat the skillet over high heat until very hot (no oil or butter is needed). Sprinkle the sapplops evenly with the dry fish seasoning. Depending on the size of the scallops are evenly browned.
Turn off the heat, flip the scallops over and cover. Allow the scallops to rest for 3-4 minutes. Do not overcook or the scallops will become very tough. Serve on a bed of Arugula greens topped with Black Bean and Mango Salsa
>>> Makes 8 servings
Black Bean and Mango Salsa
1/2 cup olive oil
1/4 cup rice vinegar
Juice of 1 lime
1 tsp minced fresh garlic
1 (12-ounce) can black beans, drained
2 ripe mangoes, peeled and diced
1/2 cup diced red bell pepper
1/2 cup diced red onion
1 tsp chopped fresh chives
1 tsp chopped fresh cilantro
Salt and pepper
In a large bowl, emulsify or gradually whisk together the oil, vinegar, lime juice, and garlic to create a dressing. Fold the black beans, manoges, bell pepper, red onion, chives, cilantro salt, and pepper into the dressing.
Serve as a dip or as a topping for broiled or grilled fish.
>>> Makes 8 servings
Chris Chamberlain is not only one of our contributing writers at Nashville Lifestyles, but he is a regular writer for the Nashville Scene and their "Bites" food blog as well as the Southern correspondent for the Food Republic website. His latest work, The Southern Foodie is available now and, according to Chamberlain, "In this book you will find recipes from culinary geniuses including James Beard Foundation Award winners, television stars from Top Chef Masters and Iron Chef, and rising stars that are just now making their mark on the national culinary scene."