Jumbo Sea Scallops
Ingredients
+ 2 cups Arborio rice
+ 2 ounces butter
+ 1/2 cup diced Spanish onion
+ 6 1/2 cups crab stock
+ 6 ounces blue crab
+ 1/2 cup parmesan
+ 16 U-8 scallops
+ 1/2 pound asparagus
+ 3 cups sliced wild mushrooms
+ 1/2 cup capers
Directions
- Fry capers until crispy and set aside.
- Heat crab stock in a pan. While it heats, place onions and butter in a saucepot and sauté until onions are translucent.
- Slowly add heated stock to saucepot of onions, constantly stirring.
- Cook rice, adding stock in one cup increments until rice is finished. Finish with blue crab and parmesan.
- Heat pan on high heat and cook scallops until center is opaque and each side is golden brown.
- Sauté mushrooms and asparagus.
- Assemble plate with rice, scallops, mushrooms and asparagus. Top with crispy capers.
Repurposed Manhattan
Ingredients
+ 1.5 ounces Bulleit bourbon
+ 0.5 ounces Martini & Rossi dry vermouth
+ Splash Bada Bing cherry juice
+ 2 dashes chocolate cherry bark bitters
+ 1 Valencia orange wedge
+ 1 Bada Bing cherry
Directions
- In a rocks glass, add bourbon, vermouth, cherry juice and bitters.
- Fill glass with ice to the rim and stir lightly.
- Squeeze juice from orange wedge into glass, then place on top with the cherry.
These recipes have been provided by local restaurant, Square 22. Square 22 is located in Strongsville and serves New American Gastro Pub fare, featuring a menu packed dishes that combine modern and traditional flavors. Executive Chef Chris Bruder creates a wide variety of dishes that appeal to every palate, including Ahi Tuna Poke, Charred Pork Belly Skewers, C.A.B. Cowboy Ribeye, Great Lake's Walleye and more.
Try making these delicious recipes in your own kitchen or visit Square 22 at 13485 Pearl Road, Strongsville, Ohio 44136, and have them made for you by the talented Square 22 chefs. Call 440.268.8322 or visit TheSquare22.com for more information.
