The Chefs' Table Series TV Show
How to Prepare Seared Sea Scallops & Winter Squash Ravioli with Chef Tom Hupe of One Bistro
The Chefs’ Table Series TV Show featured Chef Tom Hupe, chef at One Bistro located in Norwood, MA. He demonstrated to a live audience at the Four Points by Sheraton how to prepare Seared Sea Scallops & Winter Squash Ravioli. Recipe below.
Wine sommelier and general manager of One Bistro Miguel Escobar shared with co-host Carol O’Connor why he chose Oregon Pinot Gris from Six Vineyards.
Steve LaCount chef/owner of Chiara Bistro in Westwood, MA discusses the cooking technique brining.
Margery Gann of Ethos focuses on lentils’ nutritional value and how to prepare them.
Restaurant Interview: Carol visits Chef Tom Hupe at One Bistro – asking him about his approach to cooking, what led him to become a chef, and how his passion for culinary arts led him to “mise en place”.
RECIPE Seared Sea Scallop & Winter Squash Ravioli
4ea U10 Scallop 5ea Butternut Ravioli 1cup Sliced Shiitake Mushroom ¼cup Diced Red Onion ¼cup Dried Cranberry 1tspn Chopped Garlic ¼ cup Chopped Parsley
½ cup Baby Arugula ¼ cup Shaved Parmesan
½ oz Oil Blend 1oz Extra Virgin Olive Oil ½ oz Truffle Oil
Kosher Salt to taste Fresh Ground Black Pepper to taste
Bring your sauté pan up to high heat and add oil blend. Season scallops with salt and fresh ground black pepper. Carefully place scallops in oil and sear for 2 minutes on both sides. Remove scallops.
Add shiitake mushroom and red onion, Sauté for 2 minutes. Add garlic and dried cranberry, Sauté for another 2 minutes. Add parsley and cooked butternut ravioli along with your seared scallops, Toss in pan with extra virgin olive oil, salt, fresh ground black pepper and transfer to serving plate.
In a bowl, toss together baby arugula, shaved parmesan cheese, salt, pepper and truffle oil. Place over scallops and ravioli, and serve.
*It is important to use a hot pan. If the pan is not hot, the scallops will stick and you won’t get a golden brown sear. *You don’t want one ingredient over powering the next ingredient with this dish, so keep it simple and light. High quality ingredients will speak for themselves.
*Do not add too much pepper to your arugula and shaved parmesan salad. Arugula has a very peppery flavor to begin with, you don’t want the pepper to overwhelm the salad and take over.
Tagged brining, Chefs Table Foundation, Chiara Bistro, Ethos, Four Points by Sheraton Hotel, Hotel Executive Sous Chef Tom Hupe of One Bistro, how-to cooking, ingredients, Joe Murphy, Margery Gann, Massachusetts, Miguel Escobar, mise en place, Norwood, One Bistro, Oregon Pinot Gris from Six Vineyards, recipe, Restaurant Interview, Seared Sea Scallops & Winter Squash Ravioli, Steve LaCount, TableCritic Inc, The Chefs' Table Series TV Show, wine pairing