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Spring Scallops: Executive Chef Marc Orfaly Shares Spring Scallop Recipe


 
PRLog - May 14, 2014 - BOSTON -- This spring The Beehive’s executive chef Marc Orfaly is once again evolving the restaurant’s menu with a selection of dishes accentuating the flavors of the season. A Food and Wine “Best Chef in America” honoree, Orfaly’s latest dish, Diver Scallops with Thai Chili Broth and Spring Vegetables ($33), combines New England’s traditional seafood with tastes of Southeast Asia. Available during dinner hours, the entrée is made with fresh scallops, English peas, fava beans and pea tendril leaves and is accentuated by fresh ginger, Thai chili, white soy and sesame oil. Order the dish at the restaurant or try the recipe at home.

RECIPE:          Diver Scallops with Thai Chili Broth and Spring Vegetables

Ingredients:
6 large Scallops
1 cup English Peas
1 cup Fava Beans
Pea Tendril Leaves
8 oz Low Sodium Chicken Broth
1 tbsp Finely Diced Fresh Ginger
1/2 tbsp Finely Sliced Thai Chili
1 oz White Soy
1/2 oz  Sesame Oil
Scallions for Garnish

Directions:
Simmer broth, ginger, Thai chili, white soy & sesame oil for 5 minutes. Next,
blanch peas and fava beans, then add peas, fava beans and pea tendril leaves to simmering broth. Sear scallops in a cast iron pan, 1 minute on each side on high heat until golden brown. Divide broth and vegetables into 2 bowls and arrange seared scallops on top. Lastly garnish with sesame oil and sliced scallions, and serve over fingerling potatoes or rice.

COST:          $33 at The Beehive.

About The Beehive:
The Beehive is an underground Bohemian bistro featuring amazing cuisine, libations, artwork and live music nightly. Nestled below the Boston Center for the Art’s historic Cyclorama in Boston’s South End, The Beehive serves the eclectic fare of Chef Marc Orfaly, rustic comfort foods infused with American, European, Mediterranean, and Middle Eastern influences. The Beehive is at 541 Tremont St., 617-423-0069; beehiveboston.com (https://owa2010.exchangecentral.net/OWA/redir.aspx?C=VRs2...). Hours are as follows: Dinner: Sunday through Wednesday from 5:30PM to 12:00AM, Thursday through Saturday from 5:30PM to 1:00AM. Bar to 2:00AM, entertainment nightly. Brunch Served Saturday and Sunday from 10:00AM until 3:00PM, bar menu 3:00PM to 5:00PM.


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Source:The Beehive
City/Town:Boston - Massachusetts - United States
Industry:Food, Restaurants
Tags:food, restaurant, spring
Shortcut:prlog.org/12323616
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