Tom Fleming  Diver Scallops on

Tom Fleming
Central 214
5680 North Central Expressway
Dallas, TX 75206
(214) 443-9339

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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

Yields: 1 Serving


    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


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.


   Published: April 2007