March 7, 2017
The following recipe, courtesy of Chef Will Lacey (Savvy Foods / Yellow Dog Barbecue), was used at E.A.T. Foundation’s March 1st event in Richmond, VA, Intersections. The course was called “Blank Canvas,” and as part of the plating/preparation guests were provided with two of Savvy Foods’ sauces, so that they might “design” their plate. As the event was about the intersections between food and art, the visual aspect of the course was integral to the overall effect of the dish.
1In a small food processor, blend the Worcestershire, garlic, and capers (pulse to blend). Mixture should form a loose paste.
2Add fresh herbs and lemon juice. Process to combine until the herbs are fairly chunky and well integrated.
3Add olive oil in small increments, processing between each addition.
4Cover and refrigerate at least 30 minutes, or until use.
1Rinse with cold water and thoroughly pat dry.
2Add butter and oil to a saute pan on high heat.
3Salt and Pepper each side of the scallops.
4Once the fat in the pan begins to smoke, gently add scallops. They should not touch!
5Sear the scallops for 1 to 1.5 minutes per side. They should have a golden crust on each side while still being translucent in the center.
1Have your Savvy Foods sauces at the ready.
2Take your plate and spoon over each sauce in whichever pattern makes you feel feelings, leaving the middle clear of your foodie art.
3Place the scallops, fresh from the pan, in the center of the plate.
4Add a small amount of salsa to the center of each scallop.
5Eat, drink, and be merry.
*While we recommend using the Savvy Foods sauces (which are available for purchase online at www.savvy-foods.com), we recognize that everyone does not have the same palate, and may prefer to use different sauces on their culinary palette/plate (puns all around). If you follow the recipe, the outcome will be delicious, no matter what. (That said, the sauces are pretty outstanding.)
Tarragon Chive Salsa