Scalloping with Chef Brian Young at Tavern on the Green

http://www.behindtheburner.com A-scalloping we go with Chef Brian Young. Chef Young gets serious about his cube of Jurassic salt as he gingerly grates centuries of Himalayan history over handpicked diver scallops. Tavern Direct has all the gourmet goodies!

"Technique: Diver scallops are hand-picked by divers, rather than raked in masses like other scallops.
Technique: Scallops will sear better if they are dried on a clean towel.
Trick: Jurassic salt is a few thousand years old, from the Himalayas. The best way to get the clean flavor is by grating the salt with a microplane.
Trick: Clarified butter is the liquid that remains after butter has been melted and the solids are removed; clarification adds a pure butter flavor to any dish.
Trick: Lemon olive oil pairs well with the apple puree and thick balsamic.
Tip: Season scallops on one side (the presentation side) and add salt at the last second to avoid splattering (the salt draws the moisture out of the scallops). Finish with whole butter for creaminess."

Category:

Howto & Style

Tags:

• Scallops
• Tavern
• on
• the
• Green
• Behind
• Burner
• Chef
• Brian
• Young
• Divya
• Gugnani
• Caroline
• Alexa
• McBride
• Direct
• Central
• Park

[wutsgoodnukka]

this could be an intro to a porno at 2:46

[FoulOwl]

I ate at Tavern onthe Green two years ago.What a disappointment.Shouldda gone to Peter Lugers instead.

[accioanime]

r.i.p. tavern on the green

[jackie9252]

I tasted these scallops and they were amazing. The Tavern on the Green fig balsamic gives it just the right sweet with a "bite". highly recommended.