The Next Food Network Star's Jeffrey Saad Shares Favorite Scallop Recipe

 

The 5th season of The Next Food Network Star premieres tonight at 9pm and, for the first time, I’ll be watching and holding my breath (love the Food Network, but have never seen this reality show).  The reason?  A friend of mine is one of the contestants.  Jeffrey Saad, the father of a longtime friend of my son, spent six weeks in NYC taping the show and had a blast. “It was a dream come true,” the 42 year old told me when I visited with him recently over dinner.  Jeffrey, who is a trained chef, runs JN Saad Realty with his beautiful wife Nadia in Bel Air.  With the show, he returns to his roots and his true passion.  “It was  tough living in group housing at my age and for such a long time – but I really had a ball.”  Jeffrey is handsome and charismatic, as you’ll see from the show, so I predict he’ll be a viewer favorite.   He calls his approach "food without borders" which is essentially blending a variety of spices, seasonings and ingredients from all types of cooking – from Italian, to Mexican to Indian. 

Here's one of Jeffrey’s delectable recipes, Seared Scallop Tacos with green chile chutney from his website www.jeffreysaad.wordpress.com .   

 

4 large scallops

Salt & Freshly ground Pepper

1-tablespoon canola oil

2 teaspoons chopped fresh oregano

1 6-ounce can roasted green chilies

¼ cup apple cider

¼ cup sugar

1 chipotle chile in adobo sauce

½ cup sour cream

1-teaspoon salt

2 limes juiced

4 flour tortillas

½ cup shredded cabbage

Season scallops with salt and pepper.  In a large skillet over medium high heat, heat the canola oil.  Add scallops and sear on both sides.  When you look at the side of the scallop you will see it go from translucent to opaque.  When it’s totally opaque, you know the scallops are done.  Remove from pan and set aside.

In the same pan, add the oregano, the chiles, vinegar and sugar.  Stir to combine.  Simmer until it becomes a slightly thickened sauce.

In a medium bowl, smash the chipotle chile.  Stir in the sour cream and salt.  Add the lime juice and mix well. 

Toast the tortillas over an open flame and place on plate.

Cut the scallops into pieces and divide among the tortillas.  Top each with the chutney, then the cabbage, then and the sour cream.  

Comments

[Andrea at Opulent Cottage]

Thanks for posting this! I saw Jeffrey make these last Sunday, and they looked like the best scallops ever. We're making them right now for dinner!
Cheers, Andrea

[coach outlet stores]

Love, love them.love it!