Divya Gugnani: Hi I am Divya Gugnani.
Caroline Alexa McBride: I am Caroline Alexa McBride.
Divya Gugnani: And we are here in Tavern On The Green set on New York City’s beautiful historic Central Park.
Caroline Alexa McBride: Originally designed in the 1870s to house sheep, Tavern On The Green has become one of the New York City’s premier special occasion dinning destination.
Divya Gugnani: So let’s go behind the burner and meet the chef. So I am here Tavern On The Green with Executive Chef Brian Young. Brian, what are you making for us this evening.
Brian Young: Well, today I am going to sear some scallops, I am going to serve with apple butter and a thick balsamic that we happened to make ourselves and we bottle and we sell.
Divya Gugnani: Okay, let’s get started.
Brian Young: Okay, the scallops were different named, the hand collected. We love hand collected scallops because if you don’t do that then they are dredged and its a terrible thing which happens to them. A lot of them get destroyed, and it is basically a giant rig going through the ocean and this way they send actual divers down.
Divya Gugnani: So these are diver scallops.
Brian Young: Yeah, they go in and they pluck them, the trick is to keep nice and dry so they sear beautifully, they have a lot of natural sugar in them, the pepper from a height. I also like to salt them at a high. In this case we are going to be using Jurassic salt. The Jurassic salt is actually salt that is you know a hundred million years old.
Divya Gugnani: I was just looking at that what an interesting choice.
Brian Young: It’s from the Himalayas, I mean it’s really taste it’s got a really clean flavor to it. So, because of the size I grated up, this is the simple household grater works about in order access it.
Divya Gugnani: So nice and super hot pan.
Brian young: We are going to be searing in the mixture of clarified butter.
Divya Gugnani: And so clarified butter is what?
Brian Young: Basically, it’s just a butter that is separated. So, scallops again nicely seasoned.
Divya Gugnani: And you throw a little oil in there just a little bit of lemon oil.
Brian Young: Did you notice I seasoned it only one side only
Divya Gugnani: Yeah.
Brian Young: And that sort of a restaurant thing you do as well, you want to season the salt you want to reduce the salt in the very last second to the protein because it first moisture out this is like going to be but a good two minutes on this side.
Divya Gugnani: Right.
Brian Young: So, while I season this backside was soft what I would be having now is water being pulled out. So, if I turn the scallop over I get very too much action of spattering the liquid.
Divya Gugnani: Season it on presentation side
Brian Young: Yeah the fact that side that hits the pampers
Divya Gugnani: Is presentation side
Brian Young: Its really going to be the side that is going to be the presentation side
Divya Gugnani: Look at that color and across.
Brian Young: Here we go, what we are going to do is want to just finish a little bit of
Divya Gugnani: Butter
Brian Young: Cold butter, now in this case the heat is reduced is the much less when you are pouring all that and I know this how it is looks at a nice beautiful glaze.
Divya Gugnani: So now its for the flavor and for the shine
Brian Young: oh, it’s for both.
Caroline Alexa McBride: This looks beautiful, what are we eating?
Brian Young: What we are eating today are some seared diverse scallops with puree apples, saute trevisani and endive, Rosy hazelnuts, a drizzle of thick balsamic and lemon olive oil. You enjoy it.
Caroline Alexa McBride: Great, very soft the scallop. This is amazing. I can really taste the crunch of the hazelnut and mixes beautiful with this sea food.
Divya Gugnani: Because of that nice kind of the lemon oil gives the great such citrus sponge and you got that kind of complemented by the thick balsamic which gives a little bit earthiness.
Caroline Alexa McBride: Thank you so much for inviting us to the Tavern, we appreciate it and we had a wonderful evening.
Brian Young: Terrific.
Divya Gugnani: Thanks Brain. You can bring the authentic taste and tradition of Tavern On The Green into your own home by taking advantage of our special behind the burner promotion and visiting Tavern direct where you can purchase flavor balsamics and marinates and dipping sauces. Most importantly a portion of every sale will be donated to The National Center for Missing and Exploited Children. Stay tuned to behind the burner, where we give you the tips, tricks and techniques that are lighting the culinary world on fire.
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