Cooking with New England Living: Hingham

Host Parker Kelley made the most of the incredible kitchen in the home featured in our Hingham, MA episode by acting as sous chef to Art D’Allessandro, chef/owner of Art’s Restaurant in Hull, as they prepared dinner for the homeowners and a group of their friends. Art was kind enough to share two of his recipes with us.

Pan-Seared Scallops with Balsamic Glaze

Ingredients:

  • 4 oz Dried Porcini Mushrooms
  • Salt and Pepper
  • Sea Scallops
  • 2 TBLS Grape Seed Oil
  • 2 TBLS Butter
  • Heirloom Tomatoes
  • Fresh Mozzarella
  • Good Quality Olive Oil
  • Fresh Arugula (or mixed greens)
  • Balsamic Glaze (recipe below)

Directions:

Grind mushrooms in a spice blender (coffee grinder will work) until they turn to dust. Dredge scallops in mushroom dust and sprinkle with salt and pepper to taste.

Heat sauté pan over high heat. Add equal parts grape seed oil and butter (approx. 2 TBLS of each) place scallops in pan once oil is heated. Sear without moving on one side until caramelizes (approx. 1 min.). Turn scallops and sear on opposite side as well (approx. 1 min). Scallops cook very quickly – be careful to not overcook.

Sliced tomatoes and fresh mozzarella cheese as desired and arrange on top of bed of arugula on a serving platter. Drizzle with good quality extra virgin olive oil and sprinkle with sea salt.

Place scallops on top of tomatoes, mozzarella and greens. Drizzle dish with balsamic glaze.

Balsamic Glaze:

Combine 1cup balsamic vinegar and 1 TBLS sugar in medium saucepan and reduce over low heat until it yields ¼ cup. Squeeze in lemon juice. Sauce can be made 1 day ahead. (If necessary – glaze is available prepared in fine grocery stores.)

 

Florentine Tuscan steak

  • Ingredients:
  • 3” Porterhouse or T bone Steak (Have butcher cut to size)
  • Extra Virgin Olive Oil
  • Lemon Wedges
  • Sea Salt
  • Pepper

Directions:

Let the steak rest at room temp for 45 prior to seasoning, then season heavily with salt and pepper and let rest another hour. (This will take excess moisture out of steak.)

 While meat is resting light a charcoal* grill until coals become red. Arrange hot coals to one side of grill only.  (*gas grill can be used if needed.)

Grill steaks directly over hot coals to sear – approx. 5 mins. on each side

Transfer steaks to the side of grill without coals then continue to cook covered over indirect heat to heat to medium or desired doneness.

Remove steaks from grill and let rest another 10 mins.  This is very important to keep juices in steak.

Slice the meat off the bone and place on platter.  Drizzle with high quality extra virgin olive oil, sprinkle with sea salt and fresh ground pepper and serve with lemon wedges.

Serve with seasonal grilled veggies.

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