Host Chef Tom Fleming
Central 214 | Dallas
Tom Fleming is part of a hotel restaurant movement
peeling off the white gloves, clearing the table of crystal goblets
and silver, and putting out hearty, comforting American bistro fare.
At Central 214, in the Hotel Palomar, Tom serves classic
dishes like mac and cheese with tender caramelized onions, roasted
garlic cream, and Parmigiano Reggiano, or simple seared flank steak
with perfectly crisp fries. His dishes are simple, homey, and nostalgic.
Diver Scallops with Rock
Shrimp-Lentil Ragout
Chef Tom Fleming of Central 214 at the Hotel Palomar–
Dallas, TX
Adapted by StarChefs.com
Yields: 1 Serving
Ingredients:
Seared Sea Scallops:
- 3 U-10 diver scallops
- Salt and pepper to taste
Lentil Rock Shrimp Ragout:
- ¼ cup cooked Puy lentils
- 1 ounce diced vegetables (carrots, onions, and celery)
- ½ cup veal jus
- 1 Tablespoon chopped Italian parsley
- 1 Tablespoon unsalted butter
- ½ ounce extra virgin olive oil
- 1 teaspoon fresh chopped chives
- 1 ounce raw rock shrimp
- Salt and pepper to taste
Method:
For the Seared Sea Scallops:
Season scallops with salt and pepper and cook over high
heat in a cast iron skillet until golden brown.
For Lentil Rock Shrimp Ragout:
Place cooked lentils in sauté pan and add diced
root vegetables. Place on stove over medium heat and add butter.
Add veal jus and bring to a simmer. Add herbs and season to taste
with salt and pepper and reserve. While scallops are cooking, add
rock shrimp to lentil ragout and warm.
To Assemble and Serve:
Place lentils on plate and put rock shrimp on top of ragout.
Garnish with chipped chives.
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