TableCritic

The Chefs' Table Series TV Show

How to Prepare Seared Sea Scallops & Winter Squash Ravioli with Chef Tom Hupe of One Bistro

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.

 Both Chef Tom and co-host Joe Murphy shared interesting chef’s tips and cooking techniques that the home cook can apply to their method of cooking.

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

Ingredients

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

Method

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.

Tips

*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 , , , , , , , , , , , , , , , , , , , , , ,

SHARE TABLE CRITIC

Related Posts

Search this site
Recent Posts
  • TV Guide of The Chefs’ Table Series® TV Show
  • Thanksgiving Show
  • Kelsey Roth of Craft Beer Cellar – Boulevard Tank 7 The Saison
  • Craft Beer Pairing-Corsendonk Pater Dubbel
  • Craft Beer Pairing-Notch Session Pils