Chef Patrick Hoogerhyde

Patrick Hoogerhyde was born and raised in King Salmon, Alaska, and received his formal training at the Western Culinary Institute in Portland, Oregon. He started his career at the Marx Bros. Café in Anchorage before moving on to become Chef de Cuisine at the Crow’s Nest. His current projects include Bridge Catering, Bridge Seafood Restaurant, Snow Goose Restaurant, and Sleeping Lady Brewing.

FEATURED RECIPE

Seared Weathervane Scallops with Pomegranate and Cucumber Salad by Chef Patrick Hoogerhyde

INGREDIENTS
Dill-Cucumber Dressing
2/3 cup mayonnaise
1/3 cup sour cream
3 Tablespoons buttermilk
1/3 finely diced seedless cucumber
3 tablespoons chopped fresh dill
1/2 teaspoon lemon juice
Pinch dry mustard
Kosher salt and Fresh ground pepper, to taste
Pomegranate and Cucumber Salad
8 cups (about 6 oz.) seasonal/spring salad greens
1 cup (about 3/4 to 1 oz.) fresh mint leaves
1 medium seedless cucumber half, thinly sliced lengthwise
1 small red onion half, thinly sliced
2 oz. pomegranate seeds
Scallops
12 to 16 (10/20 count size) Alaska Weathervane scallops,
Kosher salt, to taste
3 tablespoons olive oil
DIRECTIONS

Dill Cucumber Dressing:  Whisk together all dressing ingredients until blended. Cover and refrigerate, if needed, until serving.

Pomegrante and Cucumber Salad: Mix together salad greens and mint. Divide and portion salad mix among 4 dinner plates, then drizzle on dressing. Garnish each salad with one-fourth of the cucumbers, onions and pomegranate seeds.

Scallops: Heat olive oil in large pan over medium heat. Pat scallops dry with paper towels; discard towels. Season scallops with salt. Sear scallops, about 2 minutes per side, just until opaque throughout. Place 3 to 4 scallops around each salad.

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