 Chef Dan Enos
Massachusetts native Chef Dan Enos truly appreciates the value and high standards of fresh seafood from local waters that stem from working early in his career at the local riverfront restaurants famous for their fried clams, baked haddock and local lobsters. A Johnson & Wales University grad, Dan interned with the Marriott Corporation and later joined Rare Hospitality for a Sous Chef position at Hemingway's Seafood Restaurant and Oyster Bar in Providence before being promoted to the Executive Chef of The Capital Grille in Chestnut Hill and eventually relocating to Phoenix to open a new Capital Grille location.
Seared Alaska Weathervane Sea Scallops Smokey Bacon, Parsnip Puree & Mustard Veal Jus
Serves 4
Ingredients:
For Veal Jus
1 Tbsp. Oil1 large Shallot, minced 1/4 cup Red wine 1 1/2 Tbsp Dijon mustard 1 cup Prepared veal demi-glace* Salt and black pepper, to taste * Veal demi-glace can be found at your local gourmet shop For Parsnip Puree
4 each Parsnips 2 cups Heavy cream 1/4 cup Whole milk Salt, to taste White Pepper, to taste For Scallops
1/2 # Smoked slab bacon (cut into small 1/2 inch strips) 1 # Alaska Weathervane sea scallops (size 10/20) Oil, to saute Preparation:
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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 |
