The Sample Room's seared scallops with marmalade, mushrooms

3:09 PM, Jun 20, 2013   |    comments
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MINNEAPOLIS - Big doings at one of Northeast Minneapolis most popular restaurants and bars. The Sample Room has a new chef and a brand new menu.

Chef Geoff Hausmann joined us on KARE News@4 with a "sample".

Seared Scallops with Tomato Marmalade and Oyster Mushrooms

INGREDIENTS
2 scallops
1 tablespoon canola oil

2 oz oyster mushrooms
2 oz tomato marmalade
teaspoon shallots
teaspoon diced herbs
tablespoon of butter
1/4 cup vegetable stock
2 pinches of salt

PREPARATION
Heat a skillet over high heat. Add 1 tablespoon canola oil; swirl to coat.
Toss in oyster mushrooms.
Sear until golden brown.
Add shallots.
Sweat the veggies.
Deglaze with vegetable stock.
Add tomato marmalade and butter, stir.
Add herbs.
Salt to taste.

Heat a second skillet over high heat. Add 1 tablespoon canola oil; swirl to coat.
Add two scallops seasoned well with a pinch of salt.
Sear well on one side until golden.
Flip.
Instantly turn burner off.
Baste with butter.

Put scallops on a plate, top with mushrooms and marmalade.

The Sample Room 
2124 Marshall Street Northeast
612-789-0333

(Copyright 2013 by KARE. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed.)

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