Recipes

Seared Diver Scallops, English Pea Puree, Pea Tendrils and aged Balsamic with Spiced Pepitas

By Ben Jones
 

Recently made the executive chef for Potawatomi, Ben Jones says this is the most excited he’s been about a job in a long time. One of his projects is the slow revving (re-revving) up of Dream Dance Steakhouse after its three-year hiatus.  

At home, Jones’ three daughters are his rapt-eating audience. The scallops came together during his stint as a private chef. He was doing recipe development one day, cooking scallops, and the reaction of his test eater/child was unequivocal. “She took one bite and was like, ‘Oh my God,’” he says. “That's being the child of the chef … you're gonna try things that you've never tried before, and you're gonna experience food in a different way and have a deep appreciation for some of those ingredients, and that's kind of why I chose it in particular [for the cookbook] because it's such a delicacy.” 

Jones uses diver sea scallops – “gems of the sea” – here for their flavor profile and beauty. They’re also emblematic of a movement toward getting closer to the source of our food, which deeply resonates with this chef. As a father, he sees cooking as a teaching moment. “If you're able to have the experience of shucking your own scallop and cleaning it out of the shell, it’s just that much more of an appreciation. And that's why, when my daughter asks for me to cook dinner, do something special, it’s almost always yes.” 

This particular seafood dish is simply an exquisite way to experience fresh sea scallops – and perhaps learn more about where your food comes from. 

 

Ingredients

Serves 4 appetizer portions

4 jumbo scallops, U-10 or U-8, if you can get them. (Costco often sells bags of them in the freezer area.) 

2 tablespoons olive oil or grapeseed oil 

2 cups fresh peas (you can use frozen and add some fresh mint to it to liven it up a little) 

1 1/2 cups vegetable stock (you can buy this, but it often has a color to it that will affect the recipe) 

1 ounce pea tendrils (source at Whole Foods in the springtime or your local farmers market in the summer) 

1 cup aged balsamic reduced to 4 tablespoons very slowly over low heat (should take a couple of hours) 

2 ounces pepitas (baby pumpkin seeds) 

1 teaspoon olive oil 

Salt and pepper, to taste 

Pinch of cayenne pepper 

Kosher salt and fresh-ground pepper, to taste 

Instructions

Scallops: 

In a seasoned cast-iron skillet add the 2 tablespoons of olive oil or grapeseed oil and heat it on medium-high. Season the scallops with salt and fresh ground pepper. Place the scallops into the skillet carefully - don’t drop them in, lay them in. Sear the scallops for approximately four minutes, reducing heat to medium after laying the scallops in the skillet. Turn off the heat and turn over the scallops with a pair of tongs or a spatula.

 

Pea puree: 

Cook peas in salted water until soft. Strain out the water and place the peas into a blender. Add 3/4 cup of vegetable stock and puree. If the puree is too thick, add more vegetable stock, 1 tablespoon at a time, until it is smooth and blending easily. This is when to season the puree and add fresh mint if you would like. Three or four leaves are enough. 

Strain the puree through a fine strainer and set it aside. This can be made a day in advance if you like. The puree reheats really well in the microwave. Season before removing it from blender and set it aside in a small container until ready to use. 

 

Pepitas: 

Toss pepitas in the oil, salt, pepper and a pinch of cayenne. Err on the side of too little cayenne rather than too much (unless you like it hot). Bake in the oven at 350 for 20-30 minutes just until they are roasted. 

The pea tendrils are for garnish and make for a great accompaniment to the puree and the scallops themselves. Toss them in a little olive oil and add salt to brighten them up a little. 

Presentation is simple. A dollop of the puree on the plate, add the scallop, add the pea tendrils, and sprinkle with pepitas and reduced balsamic (after it has cooled down from reducing). 

Bio

With 20 years of experience as an executive chef, mostly in resorts and sports and entertainment venues, chef Ben Jones is bringing his luxury and creative expertise to the casino world. The vision at Potawatomi is to be the best, and Jones loves being a part of such a mission.

Ben Jones

Task Force

Ben Jones

Task Force

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