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Chef Ben Pollinger

Ben Pollinger, Executive Chef at Oceana Restaurant (55 East 54th Street, between Park and Madison Avenues, 212-759-5941), has developed a unique cooking style that artfully blends locally produced seasonal ingredients with global flavors. Pollinger's work was recognized in July 2008 when Oceana was awarded three stars in the New York Times and again in October 2008 when it was awarded a Michelin star for the second year. His sophisticated dishes, which highlight his international travels and background at some of the world's most prestigious restaurants, also display his passion for creating a positive relationship between the earth and the sea. His commitment to cultivating this harmonious balance between the earth and the table is also evident at home in New Jersey, where he lovingly tends to his 500 square foot organic garden, which provides many of the vegetables and herbs used in his dishes at Oceana.

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http://www.oceanarestaurant.com/
Why Alaska?

"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."

~ Chef Ben Pollinger
Sautéed Alaska Weathervane Scallops with Citrus Salad and Avocado
Serves: 4
Ingredients:
1 each grapefruit, segmented, with zest reserved
1 each Mandarin orange segmented, with zest reserved
1 each orange, segmented, with zest reserved
Salt and fresh ground pepper, to taste
1/2 cup extra virgin olive oil
1 Tbsp. ginger, minced
1 Tbsp. chilis, sliced
8 leaves Thai basil, chiffonade
8 leaves mint, chiffonade
8 leaves cilantro, chiffonade
1 tsp. fresh lime juice
1 cup avocado, pureed
1 pound Alaska Weathervane scallops
2 Tbsp. canola oil
2 Tbsp. butter
1/4 cup toasted cashews
Spicy baby greens for garnish
Preparation:
For the Citrus Salad:
  1. Cut the citrus segments into small pieces. Season with salt and pepper combine with zest, ginger and chilis
  2. Drizzle with olive oil. Reserve. At time of plating toss with herbs.
For the Avocado Puree:
Scoop the flesh from the avocado and blend in a blender with lime juice until smooth.
For the 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 and cook to an even golden brown.
To Serve:
Place a few dollops of avocado puree to one side of plate. Evenly distribute citrus salad. Sprinkle with toasted cashews. Garnish with a few sprigs of spicy baby greens. Distribute scallops evenly.
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Chef Recipes:

Wild Alaska Seafood Hobo Packs by Chef John Ash

Chipotle-Glazed Wild Alaska Salmon with Spicy Peanut Salsa by Chef Rick Bayless

Blackened Wild Alaska Cod with Fennel and Orange Salad by Chef John Besh

Wild Alaska Halibut with Mushrooms and Roasted Fingerling Potatoes by John Besh

Lacquered Wild Alaska Salmon in Butter Lettuce Cups with Vietnamese Dipping Sauce by John Besh

Grilled Wild Alaska Cod Tacos by John Besh

Pan Roasted Wild Alaska Halibut with Morel Confiture, Sweet Pea Risotto and Morel Tea by Chef John Besh

Wild Alaska Halibut with Morels and Asparagus by Michael Cimarusti

Herb and Flower-Crusted Alaska Halibut by Jesse Ziff Cool

Seared Alaska Weathervane Sea Scallops Smokey Bacon, Parsnip Puree & Mustard Veal Jus by Chef Dan Enos

Oven Roasted Stuffed Alaska Halibut by Chef Naomi Everett

Pan Roasted Wild Alaska Black Cod, Preserved Lemon Sauce, Pistachio Picada by Chef Thom Fox

Alaska Salmon and Lacinato Kale with Apple-Bacon Vinaigrette by Chef Maria Hines

Seared Weathervane Scallops with Pomegranate and Cucumber Salad by Patrick Hoogerhyde

Wild Alaska Whitefish Chowder by Chef Christine Keff

Wok Fried Whole Wild Alaska Dungeness Crab with the Three G's: Garlic, Ginger and Green Onion by Chef Brian Malarkey

Wild Alaska Halibut Veracruzana by Chefs Mary Sue Milliken and Susan Feniger

Wild Alaska King Crab Cakes with Apple, Fennel, Radish Slaw, Meyer Lemon Dressing. by Chef Ryan Nelson

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

Slow Roasted Wild Alaska Halibut with Potato-Mushroom Hash by Chef Barton Seaver

Wild Alaska Salmon with Black Forbidden Rice by Chef Robin Stotter

Coriander & Fennel Encrusted Wild Alaska Salmon in a Citrus Emulsion by Chef Robert Wiedmaier

Roasted Alaska Cod with Olive, Lemon & Potato Salad by Chef Jason Wilson