A big thank you to Brendan Smith, for being willing to share the recipes he demo-ed during our time in the Lippincott kitchen.
Seared Scallops with Summer Corn Hash
12 u/10 scallops
5 pieces of New Jersey corn
1 red onion
1 cucumber (seeded)
15 local cherry tomatoes
2 ripe Haas avocado
4T fresh cilantro
2T extra virgin olive oil
2t sherry vinegar
salt and pepper
To begin, shuck corn and season with salt, pepper and oil. Roast in a 350 degree oven for 15-18 minutes. (If you prefer a little char on your corn, sear in on the grill or in a pan prior to roasting.)
While the corn is roasting, dice the red onion and set aside in a bowl. Peel the cucumber and cut lengthwise, peeling away at the seeds with a soup spoon and discarding them. Chop the cucumber in roughly cut ½ inch squares.
Cut the cherry tomatoes in half and dice the avocado after removing the pit.
Pick the leaves off of the cilantro and place all ingredients in the bowl.
At this time the corn should be just about ready to be cut off the cob and incorporated into the remaining ingredients.
Next, heat a saute pan on medium high heat with enough vegetable oil to coat the pan.
Make sure that your scallops are dry before seasoning them with a bit of salt and pepper. Sear on both sides for 2 minutes per side for a medium center (which is a preferable temperature to properly enjoy fresh scallops) and set aside.
Finally, we get to plate up. Lightly toss all of your vegetables along with your sherry vinegar and EVOO. Then grab a plate and place freshly seared scallops atop of your seasonal vegetable hash and enjoy!
Blueberry Lemonade Cocktail
Fresh blueberry puree
fresh squeezed lemonade
Kettle 1 citron
To create simple syrup, use 1 part sugar (preferably bar sugar) and 1 part water. Bring water to a boil, add sugar and then once sugar is dissolved, remove from heat and let cool.
For roughly four drinks, fill a cocktail shaker about halfway with fresh blueberries and lemon slices, some simple syrup, and mash together with a muddler. Add cubed ice and vodka, and shake. Then strain into martini glasses and enjoy!