12 large sea scallops- they’re also called U-10’s
2 tablespoon Olive Oil
1 tablespoon Unsalted Butter
1 tablespoon of Zattar seasoning
Salt and Pepper
Remember this tip for the Scallops-when cooking them think like an OREO cookie- a nice crust on the outside and creamy in the middle. Season Scallops with Salt and Pepper. Heat your pan on the stove until almost smoking hot. Turn down a touch and add Olive Oil. Place Scallops in pan and cook -really try to get a nice even sear you’ll be so stoked if you bite into that soft crunch when your done. When Scallop starts turning golden brown add the butter and swirl for a second let it get foamy. Flip the scallop and cook on other side. Remove from pan when both side are golden brown. Stare at your scallops and smile
Preheat grill to medium to high heat, once scallops have marinated take out and season with salt and pepper and grill on each side for about two minutes
10 organic eggs
1-tablespoon olive oil
1-cup broccoli leave ribbons
Zest and juice of one lemon
To cook the eggs: In a mixing bowl whisk together the eggs, milk, olive oil together until incorporated.
In a large non-stick skillet, heat the olive oil over low heat. Once the oil is heated add the egg mixture and turn to low heat, folding the eggs over and over again with a rubber spatula. In the final minute of cooking, fold in the broccoli leaves. It’s like the Beastie Boys said, “it’s slow and low, that’s the tempo.”
Pan Roasted Mushrooms
4 to 6 tablespoons extra-virgin olive oil
2 pounds mixed organic, farmer’s market mushrooms
Kosher salt and freshly ground black pepper
1 or 2 shallots, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
2 tablespoons unsalted butter
1 cup kale ribbons
Heat 1 tablespoon of the olive oil in a large, heavy skillet over medium-high heat until it shines. Add just enough mushrooms to loosely cover the bottom of the skillet (you should have space between the mushrooms). Season the mushrooms with salt and pepper. Cook for about 2 minutes, and then gently rotate the mushrooms as they brown.
Add a portion of the chopped shallot, kale ribbons and garlic, a touch of butter, Continue cooking the mushrooms until they are tender, about 2 minutes more, then transfer them to a paper towel. Wipe out the skillet and repeat the process, cooking the mushrooms in small batches.
Just before serving, add a bit more butter or oil to the skillet and warm the mushrooms over medium heat. Season with salt and pepper and serve. Finish with zest of one lemon and smoked sea salt.
5 lbs of organic, farmer’s market peanut and fingerling variety potatoes
1 1/2 tablespoon sea salt
1/2 cup olive oil
1/4 cup shiso leaves ribbons
1/2 cup basil ribbons
Cut the potatoes in half. Cooking in batches. Heat a small amount of the oil to layer the bottom of a 10-inch sauté pan. Arrange a layer of potatoes into the man on medium-high heat. Roast potatoes moving as needed to avoid sticking. Once the potatoes become fork tender and are golden brown, about 4 minutes. Cook for an additional 30 seconds with a pinch of the basil and shiso. Set aside on a paper towel. Finish remaining batches and before serving heat in a small amount of olive oil.