Chef Ben Pollinger

Executive Chef Ben Pollinger leads New York City’s Oceana restaurant with a distinctive style of cooking that artfully blends the finest seafood with ingredients from a global pantry. His creations express a dedication to seasonal products and classic technique with a vast array of flavor profiles. “My goal is to intrigue our guests’ palates with the incredible nuances in seafood,” he says. In addition to maintaining Oceana’s Michelin star rating since 2006, Pollinger has been featured on The Today Show, The Martha Stewart Show, ABC News Chef’s Table, and Esquire named him a rising star chef. “As a seafood restaurant we are sensitive to fish supply. Alaska seafood supports our mission of sustainable fish populations. From a culinary perspective, Alaska seafood is impeccably fresh and has unmatched flavor and texture.”

FEATURED RECIPE

Sautéed Alaska Weathervane Scallops with Citrus Salad and Avocado by Chef Ben Pollinger

INGREDIENTS
1 zested (and reserved) grapefruit, supremed
1 zested (and reserved) Mandarin orange, supremed
1 zested (and reserved) orange, supremed
Salt and Fresh ground pepper, to taste
1/2 cup extra virgin olive oil
1 Tablespoon peeled ginger, minced
1 Tablespoon sliced chiles (serranos, jalapenos)
8 leaves Thai basil, chiffonade
8 leaves mint, chiffonade
8 leaves cilantro, chiffonade
2 medium avocados
2 teaspoons fresh lime juice
1 lb. Alaska Weathervane scallops
2 Tablespoons canola oil
2 Tablespoons butter
1/4 cup toasted cashews
Spicy baby greens or sprouts for garnish
DIRECTIONS

Citrus Salad:
Cut the citrus segments into small pieces. Season with salt and pepper. Combine citrus with zest, ginger and chiles. Drizzle with olive oil; reserve. At time of serving toss with basil, mint and cilantro.

Avocado Puree:
Scoop the flesh from the avocado. Mix in a blender with lime juice until smooth.

Scallops:
Season scallops with salt and pepper. Sauté in canola oil over medium heat until golden on one side. Add butter and let brown lightly. Turn scallops over; cook to an even golden brown.

To serve, place a few dollops (1/4 cup) of avocado purée to one side of each of 4 plates. Arrange scallops over purée. Evenly distribute citrus salad. Sprinkle with toasted cashews. Garnish with a few sprigs of spicy baby greens.

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