30Boltwood's Seared Sea Scallops With Summer Ratatouille

AMHERST, Mass. (Mass Appeal) - 30Boltwood at The Lord Jeffery Inn in Amherst provides an elegant and comfortable atmosphere with an extensive menu featuring farm-fresh local ingredients.

Dino Giordano, Executive Chef at 30Boltwood at The Lord Jeffery Inn shared their delicious recipe for seared sea scallops with summer ratatouille.

The Lord Jeffery Inn
(413) 835-2011
lordjefferyinn.com

Seared Sea Scallops With Summer Ratatouille

Ingredients:

• 8 U-10 Dry Sea Scallops
• 1 Japaneese Eggplant
• 10 Pearl Onions
• 2 Anaheim Chiles
• ¼ Cup Baby Heirloom Tomatoes
• ¼ Cup Butter
• ¼ Extra Virgin Olive Oil
• 1 Cup white wine Vinegar
• 3/4 Cup Granulated Sugar
• 1 Cup Water
• Salt

Directions:

For the Eggplant:
Cut eggplant in half lengthwise and season with salt and pepper, coat with EVOO.
In a sautée pan set to high, heat EVOO and add eggplant flat side down and cook for 3 minutes until golden brown

For The Pearl Onions:
In a sauce pot add onions, ¼ cup butter, 1 tablespoon of sugar and cook on low heat until onions are glazed and easily pierced with tip of knife

For the pickled peppers:
combine vinegar, sugar ,salt and water in a pot and bring to a boil.
In the meantime cut peppers into rings removing all seeds set aside in a bowl.
When pickling liquid comes to a boil pour over peppers and let cool

For The Heirloom Tomatoes:
Toss tomatoes in a bowl with EVOO, salt and splash of sherry vinegar.

For The Summer Squash:
Cut squash into round s and blanch in salted water for 30 Seconds.
Remove and shock in ice bath

For The Scallops:
Heat 1/8 cup canola oil in a sautée pan set to med-high heat.
Season scallops with salt and pepper and place gently in pan. Let cook one side for 2 minutes on high heat. Place in oven at 375 degrees for 2 minutes.

Plating:
On a large round plate place eggplant, squash and onions in the middle of plate. Remove scallops and pat dry to remove excess oil. Place scallops on top of vegetables. Garnish with heirloom tomatoes and summer squash. Finish with drizzle of EVOO and fresh herbs.


About 30Boltwood:

Inspired by contemporary wine country living, 30Boltwood is a new full-service restaurant in Amherst that offers an elegant and comfortable atmosphere. The menu places a large emphasis on farm-to-table cuisine prepared with natural, farm-fresh local ingredients.

The restaurant offers a creative wine list. Wines by the glass are offered in 2 different sized pours allowing you to sample a variety of options.

The menu also offers many gluten-free delicious options.

Chef Giordano has studied more than 100 different dietary theories from the traditional to the modern, Eastern to Western, popular to esoteric, with leaders in the holistic health and nutrition field.

To learn more about 30Boltwood and The Lord Jeffery Inn, visit www.lordjefferyinn.com .