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Featured Recipes

Wild Juniper Pan Roasted Scallops

Chef Hari Cameron

Rehoboth Beach, Delaware

Wild Juniper Pan Roasted Scallops

Ingredients

Yield – 4 servings

Scallops

  • 12 U-10 sea scallops
  • kosher salt
  • 2 T La Padella® Saute Oil
  • 1 branch of wild juniper (Juniperus Virginiana)
  • 3 cloves of garlic lightly crushed
  • 1 pat of butter

Poached Turnips

  • 4 medium turnips diced small
  • kosher salt
  • TRULY® Extra Virgin Olive Oil

Abductor Emulsion

  • 3 ounces of scallop abductor side muscle
  • 1.5 C 51-49® Oil Blend
  • 2 shakes of Tabasco
  • 2 T white soy sauce
  • 2 T sherry vinegar

Plate

  • scallops
  • poached turnip (diced small) abductor emulsion
  • small turnip, thinly sliced with mandolin
  • minced juniper fronds
  • turnip-poached
  • TRULY® Extra Virgin Olive Oil
  • salt

Directions

Scallops

Dry scallops on a paper towel and season with kosher salt. Heat large skillet over medium high heat. Add La Padella® to pan. Once oil is hot, place half of the scallops in and sear for two minutes until they are caramelized foxy brown. Turn pan down to medium and add juniper and garlic cloves. Cook for one minute and add butter pat. Baste scallops until desired temperature is reached. Repeat the process with the other half of the scallops. Keep the scallops warm until ready to serve.

Poached Turnips

Season turnips with kosher salt. Cover turnips with TRULY® Extra Virgin Olive Oil and poach for 185 degrees for an hour. Remove from oil and place on a paper towel until ready to reheat and serve. Reserve the olive oil to finish the plate with.

Emulsion 

Place abductor muscles in a plastic bag and poach in boiling water until firm (~2 minutes). Add abductors, Tabasco, soy sauce, and vinegar into a blender. Puree until smooth. Turn motor down to medium and slowly pour oil into the puree to create an emulsion. Adjust seasoning as needed. Reserve until needed.

Plate Up

Take turnip-poached TRULY® Extra Virgin Olive Oil and add minced juniper fronds. Season oil with salt to taste. Next, shave turnips thinly on a mandolin and brush with juniper oil. Heat plates and top with emulsion, poached turnip, and warmed scallops. Top with shaved turnips and spoon a little more juniper oil to plate.

Every ingredient has a life cycle. It is critical to capture each of them at the peak of perfection, like Fall harvest with olive oil.

- Chef Hari Cameron