Life in the kitchen can be difficult. There is an absolute need for organization; the ability to multitask is a must. Mistakes are rarely tolerated, and when one person has a bad day, more often than not, the rest of the kitchen goes down as well. It is a well-oiled machine that needs to be maintained. It can be tiring, defeating work, much different from what the television shows would lead you to believe.
It is also incredibly rewarding. Every dish that goes out is a reflection of the team as a whole, a picture of a hardworking group of people who spend a lot of time huddled in a small and very hot kitchen. As I mentioned last month, we did a complete menu change for Tarragon. During this time, our team worked more hours than we usually do to create a brand new menu for breakfast, lunch, and dinner.
The creative process is amazing to be a part of. Tracking a dish, from beginning to end, is fascinating. Sometimes a dish that looks great on paper becomes the biggest disaster in application. The new scallops entrée is the greatest example of this. The first rendition had us all looking at each other in disgust. It simply was not good. We retooled it and came up with what is now my favorite on the menu. The Tomato Basil Relish is what really ties the dish together, providing the perfect balance for the scallops.
– Chef Bret Andreasen
Tomato Basil Relish
Ingredients:
- 10 Large Roma Tomatoes
- Half Yellow Onion
- ¾ Cup Sugar
- 2 Tbsp Mustard Seed
- ½ C Rice Wine Vinegar
- ¼ C Basil
Method:
- Core the Roma tomatoes, quarter them, and cut out the seeds, until only the skin and the meat attached to the skin remains.
- Small dice half of a yellow onion.
- Finely chop ¼ cup of basil.
- Combine all ingredients in a pot, and bring to a boil. Reduce to a simmer and cook until it the liquid is almost entirely cooked out.
Dear Chef,
How do you suggest is the best way to prepare the scallops? We come to Honey Run once or twice a year, and I usually select the scallops–which are excellent.
Also, can the rest of the relish be saved? Refrigerated? How long?
Looking forward to a return trip to Honey Run soon.
Thank you,
Linda Brown
Hi Linda,
Thanks for asking! The Scallops are one of my favorites, too. To best prepare Scallops, I cook them in a smoking hot pan with a vegetable oil that can withstand high heat, such as grape seed oil or blended oil. I season them with salt and a touch of cayenne pepper and sear the presentation side until it is a rich golden brown. At this point, I turn the heat of the pan down low and introduce butter and a sprig of thyme. Using a spoon, I baste the scallops for about a minute to enrich the flavor and finish the cooking process.
The relish can be kept for up to one week in the refrigerator.
Happy Cooking!
Chef Bret
Compliments to the Chef! We enjoyed a wonderful dinner last week at the Tarragon…in particular, my dinner, which was the scallops! Can you tell me how to make the zucchini cream sauce that was served with the scallops that gave it the perfect “party in your mouth”!:) Thanks so much!
Linda — I’m very glad that you enjoyed it! Thank you for the compliments! Here’s the recipe for our zucchini cream sauce. Enjoy! – Chef Bret
1 pound zucchini
2 cups milk
2 Cups water
1 Cup of Fresh Spinach
1 Tblsp Ground Fennel Seed
Salt and Black Pepper to taste
Roughly chop the zucchini, and discard both ends. Over a low heat, cook in the milk and water until it is very tender.
Drain the liquid and discard.
In a blender, combine the zucchini, spinach, and fennel seed and puree until smooth. Season to taste.