EAT & DRINK : SEAFOOD SPECIAL SECTION
Serving Up Shellfish
LOCAL CHEFS JARED COOK AND RON FOUGERAY SHARE THEIR TIPS FOR HOME-COOKED SHELLFISH DISHES .
South of Nick ’ s blackened shrimp salad with chopped romaine , baby kale , jack cheese , corn , cucumbers , roasted almonds and jalapeno vinaigrette
The seared scallops at Splashes incorporate high-quality U-8 Bristol scallops from Maine , and are currently being served with a vibrant pea puree that has a hint of mint and basil . This is paired with a fricassee of house-made boar pancetta , English peas , a small dice of butternut squash and pomegranate seeds .
“ It ’ s sweet and salty , which works wonderfully with the scallops . The sauce component on this dish is a carrot and cardamom gel . The idea behind this was ‘ peas and carrots .’ I also added a clear carrot glass to add the , ‘ What is that ?!’ factor ,” Fougeray says .
Yet another preparation of scallops can be found at Selanne Steak Tavern . This rendition features Pacific diver scallops , which are handpicked by scuba divers and delivered daily by Santa Monica Seafood . They are then panseared and served with a cauliflower puree , pickled mushrooms , and a chervil and porcini powder garnish .
If you can ’ t quite decide what type of shellfish you want , head to Sapphire , Cellar-Craft- Cook , where partner and Executive Chef Jared Cook ’ s own indecision inspired a dish that incorporates steamed Manila clams , Mexican white prawns and PEI mussels . “ Since I couldn ’ t decide , as I enjoy all of them , I included the three [ types of shellfish ] in one mixed seafood dish ,” Cook says of the top-selling crowd-pleaser that ’ s been on the menu since early 2020 when Russ Bendel took over Sapphire from Azmin Ghahreman . “ Chorizo , tomato , garlic and saffron are personal favorites that enhance seafood by adding layers of flavor , so they are in the recipe .”
To make this shellfish-centric appetizer , Cook starts with a knot of butter in a preheated saute pan , then adds chorizo , tomatoes , garlic and shallots . This mixture is cooked for about a minute before the Manila clams , Mexican white prawns and PEI mussels are stirred in . Couscous , which has been precooked with saffron , is incorporated before deglazing the pan with chardonnay . The dish is then finished with chicken stock , chopped parsley and butter , as well as salt and pepper to taste .
“ Order a side of grilled rosemary focaccia for dunking in the broth ,” Cook says , noting that he prefers to enjoy this dish on the patio while overlooking the ocean with a glass of Chablis wine . /
This scallops dish lets the seafood shine at Splashes .
Splashes Executive Chef Ron Fougeray knows firsthand how challenging it can be to source fresh shellfish . “ Always shop at a trusted vendor and inspect what you ’ re buying prior to taking it home ,” he advises .
Cooking methods are equally important , and Fougeray suggests keeping it simple . “ At home , I love using the barbecue . … With shellfish , it ’ s important to let it shine and to not overcook it ,” Fougeray says , noting that some of his favorite ingredients for shellfish dishes are butter , citrus , fresh herbs , white wine , spices and fresh pasta .
Seasoning can make or break any meal and Jared Cook , partner and executive chef at Sapphire , Cellar-Craft-Cook , has a few go-to ingredients to add flavor : sherry vinegar , honey and smoked paprika . “ Tip : Use more salt and pepper — it ’ s all about wellseasoned food ,” he adds .
LEFT : COURTESY OF SOUTH OF NICK ’ S ; RIGHT : COURTESY OF SURF & SAND RESORT
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