Dungeness crab and scallops

January 29, 2008 10:09:13 PM PST
Make a fun and unique crab dish that everyone in your home will love!

Make a unique and delicious seafood dish at home tonight that everyone will love. Executive Chef at Lark Creek in Walnut Creek, Scott Wall, joined us to create a dish that combines crab and scallops.

Lark Creek
1360 Locust Street
Walnut Creek, CA
Phone: (925) 256-1234
www.larkcreek.com

Seared Day Boat Scallops With Dungeness Crab And Blood Orange Vinaigrette
With Chef Scott Wall
Lark Creek, Walnut Creek
Serves 4

    Ingredients:
    12 -10 Size Fresh Sea Scallops
    Olive Oil for Searing
    2 Tablespoons Butter
    3 Sprigs of Thyme
    3 each Blood Oranges, Segments, Juice Separate
    1/4 cup Extra Virgin Olive Oil
    1 bunch Chives, cut into sticks
    8 ounces Cooked Lump Dungeness Crab Meat
    Salt & Pepper to taste

    Method:

  • Make blood orange and crab vinaigrette first. In a mixing bowl, combine orange segments and chives. Start by adding half of the blood orange juice then whisk in the olive oil. The vinaigrette should be loose and balanced in acidity. Season the vinaigrette with salt and pepper and fold in the crabmeat, being careful not to break up or shred the meat. The vinaigrette should be served at room temperature.

  • In a heavy bottom sauté pan heat the oil until it's almost smoking; meanwhile season the scallops with salt and pepper on a paper towel to avoid any extra moisture before cooking. Add scallops to the pan and reduce heat to medium-high. Cook the scallops for about 3-4 minutes, occasionally rotating. Once a nice brown sear occurs, turn over the scallops, add the butter then the thyme and begin to baste the scallops using a spoon. This should take about 2-3 minutes and the scallops will continue to cook to medium rare.

  • Transfer the seared scallops to the plate and spoon generous amounts of the blood orange-crab vinaigrette over the scallops.

    Event:
    19th Annual Crab Festival
    What: Dungeness crab fans get a month-long celebration of special menus at all its Lark Creek restaurants. See list below.
    When: February 1 to February 29, 2008

    Participating restaurants include:
    The Lark Creek Inn in Larkspur: Phone (415) 924-7766
    One Market Restaurant: Phone (415) 777-5577
    Lark Creek Steak, San Francisco: Phone (415) 593-4100
    Lark Creek Walnut Creek: Phone (925) 256-1234
    Yankee Pier in Larkspur: Phone (415) 924-7676
    Santana Row in San Jose: Phone (408) 244-1244
    San Francisco International Airport: Phone (650) 821-8938
    Lafayette: Phone (925) 283-4100
    Parcel 104: Phone (418) 970-6104
    For more information: www.larkcreek.com

    Crab Dish examples:
    Guests in years past have delighted in offerings such as Dungeness Crab Parpardelle with Crispy Prosciutto by One Market Restaurant Chef Mark Dommen, Dungeness Crab and Spinach Ravioli with Meyer Lemon Cream Sauce from Lark Creek Walnut Creek Chef Scott Wall, and Dungeness Crab "Martini" with Avocado Cream, Cocktail Sauce at Yankee Pier Larkspur. The restaurants' extensive and award-winning all-American wine lists offer many options to pair with the best of crab season.

    About Scott Wall:
    With nearly seven years experience working for the Lark Creek Restaurant Group, most recently as Lark Creek Walnut Creek's Sous Chef, Scott Wall is a testament to the Group's dedication to nurturing their employees and promoting from within the company.

    Chef Wall's first inklings of a culinary career began in Danville, California, when he was 14 years old, working as a busboy and prep cook at his godmother's restaurant. However, it wasn't until he was 20 that he was able to realize his dream and attend the California Culinary Academy, from which he graduated in 2000. An East Bay native, Wall was pleased to secure a coveted externship at Lark Creek Walnut Creek upon finishing his courses, where he first began creating classic and contemporary American cuisine. When his externship ended, he was hired on as a Line Cook. He excelled in the position and in 2003 was promoted to Sous Chef. In late December 2006, he was appointed to the role of Chef.

    "I am elated to continue growing within the Lark Creek Restaurant Group family," says Chef Wall. "Lark Creek Walnut Creek is one of the East Bay's most prominent and well-loved restaurants and I'm proud to be a part of that narrative."

    When not working at Lark Creek Walnut Creek, Wall enjoys playing basketball and golf and dining at other Bay Area restaurants.


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