R E C I P E   F R O M   T H E   K I T C H E N   O F   T H E

HAZELNUT DUSTED SEA SCALLOPS

WITH CINNAMON BARLEY & VANILLA DRIZZLE

4 servings                                                      

Cinnamon Barley

½ onion                                        

1 T. salt

½ tsp. ground garlic                         

2 T. butter

2 cinnamon sticks                          

1 lb. barley

2 bay leaves                                       

6 c. chicken stock

Cook onion, garlic, bay leaves and salt in butter until onions are soft, do not color.  Add barley, cinnamon sticks and chicken stock.  Cook until barley is tender – approximately 30 minutes on medium high heat.  Remove bay leaves and cinnamon sticks – discard.

Cover and set aside.

 ·         Chef’s tip: to add a sweet flavor and a different texture, add dried cherries to the barley.

16 – sea scallops                         

¾ c. hazelnuts, blanched, roasted & ground

2 c. filbert meal                                  

¼ c. clarified butter    

1 c. honey                                    

Salt & pepper

1 vanilla bean                                     

Split vanilla bean and add to honey.  Heat on low until vanilla bean has infused flavor.  Set aside.  Dust scallops with filbert meal, salt & pepper.  Heat clarified butter in pan.  When hot, add scallops without crowding.  Sear on one side for about 20 seconds.  Place pan into 500 degree oven and cook for 3 minutes.  Remove from oven and flip in pan allowing the scallops to continue cooking until medium rate.  On individual plates, drizzle honey around plate and sprinkle with ground hazelnuts.  Serve with baby spinach or baby carrots.

WINE PAIRING: Riesling

CHEF BOBBY MOORE, Barking Frog