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Let Chef Marcus Gleadow-Ware lead you into the south of France, Asia, or Maine with a dish of caramelized scallops and petit ...
jumbo lump crab meat. Dive into this dish for diver scallops or follow the foam of lemon-grass emulsion. When you combine the preparation of Chef Marcus Gleadow-Ware's dish and Mylo Gourmet's products, the possibilities are endless.
Tags:Aureole,Behind the Burner,Chef Marcus Gleadow-Ware,Divya Gugnani,seafood
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Hi! I’m Divya Gugnani. And I’m Caroline Alexa McBride.
And we’re here at Aureole, the ultimate romantic date spot.
Soft music, and boldly seasoned dishes that’ll sure to delight your senses especially some seafood selections.
Let’s go behind the burner, and meet the chef.
We’re here at Aureole, with Marcus Gleadow. So Marcus, what are we making today?
Marcus: We’re going to make a caramelized sea scallops with fresh linguine and lemon grass mushroom. I have the lemon grass as in the recipe, okay this is just the coconut milk to start with. So I’m just thinly slicing the garlic here, the little ginger as well, and then the lemon grass. Soon as you cut it, you can smell the flavor.
That’s a really amazing aroma.
Marcus: Really, really good. Comes out fantastic. Now I’m going to just warm it up, bring it up to a boil.
What’s going to happen if the lemon grass is actually going to, kind of infiltrate into that and kind of meld and really flavor it.
Marcus: The lemon grass is really going to come out in the sauce with a little bit of a garlic and also the ginger.
Divya: Got it.
Marcus: So these sea scallops from Maine. They’re diver caught, which means they have diver’s who go out and they swim down to the bottom of the sea, and then they pick up the scallops, and they put them in a bag and then they bring them to the top. It’s much better to season your food before as you’re cooking rather than after when you’re done. As we have the scallops, they always sit on a slant, and you want that slanted side to be on presentation, so you’re going to put them presentation side down in the pan. A couple of minutes here, on the stove, and then they’re going to go in the oven for approximately 2-3 minutes. Just want to use a little bit of kitchen towel, just to get off some of that excess.
Marcus: Excess oil or any of the …
Divya: That you need to put in your plate, just so it wouldn’t stick.
Marcus: Exactly. Next step is I’m going to add the petite jumper crab meat. It’s from wild blue claw crab. I really, really love it. It’s a fantastic product. You get these really large claws and since they’re nice and small, really, really soft and juicy.
Divya: Yes and this is kind of succulent, and juicy.
Marcus: So here I’m just going to, and as you can see, just like when you have a cappuccino, it’s really, really getting that foam and that frothe. Pour the sauce over the pasta and the crab meat, really see you get those lovely flavors from the coconut.
Divya: So Marcus, what did you made for us?
Marcus: We have here, we have the caramelized sea scallops with fresh linguine blue clawed crab, and coconut lemon grass emulsion.
Divya: The aroma is really fantastic, it’s got this phenomenal sort of Asian flavors and you smell the cilantro, and you get that lemon grass.
Behind the Burner members can enjoy this special promotion from MYLO Gourmet to purchase their Maine diver’s scallops, their blue clawed petite jambal lamb and fresh frozen linguine, to make this Aureole’s seafood sensation at home. Stay tuned to Behind the Burner where we give you the tips, tricks, and techniques that are lighting the culinary world on fire.