The perfect dish is a whole lot more than just tasty food.
The best food awakens all five of your senses. Executive Chef Dane Wilfong at The Pines in Rehoboth Beach is in the Kirby and Holloway Kitchen making Tuna on a Salt Block and Scallops with Butterfly Pea Risotto, Arugula Oil, and Beet Butter.
Tuna on salt block
- Sushi grade Tuna (4oz)
- Salt block (1 8×8 Himalayan salt block)
Tuna wash
- Lemon juice (1 Tablespoon)
- Olive oil (1/2 Tablespoon)
- Pepper (pinch)
Slaw
- Shaved asparagus (3 stalks shaven with a peeler)
- Cherry heirloom tomatoes (sliced in rounds) (5 each)
- Garlic (minced) (4 cloves)
- Shallot (sliced) (1 each
- Salt (1 t)
- White pepper (1 t )
- Red pepper flake (1 t)
- Oregano (1 t)
- White balsamic (splash)
- Mustard oil (splash)
Garnish
- Lemon wheel
- Micro greens
Instructions:
- Slice the tuna about a ¼ in and dip into the lemon wash before placing on the salt block.
- Each side is to spend 30 seconds on the salt block to pick up salt block flavor.
- Mix all of the ingredients together for the slaw keeping wet ingredients for right before serving.
- Garnish with lemon wheel and carefully placed micro greens to your liking and serve!
Scallop with butterfly pea risotto, arugula oil, and beet butter
- Scallops (4 each u 10)
- Butter (2 Tblsp)
- Thyme (2 stems)
Risotto
- Arborio (1 cup )
- Onion (1 T medium dice)
- Butterfly pea infused white wine (1 T )
- Beet juice ( 1 T)
- Salt (1 t)
- Pepper (1 t)
- Oregano (1 t)
- Granulated garlic (1 t)
- Red pepper flake toasted (1 t)
- Thyme leaves fresh (1 stem)
- Fish stock (1.5 cups )
- Butter ( 3 T)
- Parmesan (2 T)
- Arugula oil (1 T)
Beet butter
- Purple beet (1 ea large cut in thin pieces)
- Onion (1 large cut into julienne strips)
- Garlic clove (3 ea peeled and mashed)
- Thyme (3 stems chopped)
- Oregano (1 stem chopped)
- Rosemary (1/2 stem chopped)
- Mustard oil (1 T)
- White balsamic (1 T)
- Salt
- Granulated garlic
- Pepper
- Pepper flake
- Olive oil (1 T for coating)
Garnish
- Beet leaf
- Carrot top
- Fennel fronds
- Micro greens
Instructions:
- Oil the pan lightly and sauté the onions to darken
- Add arborio and toast gently before adding fish stock and seasonings reserve salt
- Once the arborio is cooked al dente and the water is almost evaporated add in the butterfly pea an the beet juice to desired color and thicken with stirring in parmesan and butter.
- Adjust seasoning and plate
- In a very hot oiled pan sear scallops on both sides long enough for a dark colored cust with out cooking all the way through
- Finish with butter thyme and salt spooning butter over scallops to ensure moisture
- Let rest on neutral surface for 30 seconds before plating
- Put down the risotto on one side of the plate and place scallops on top in a line
