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Serve up scallops with an Asian-inspired salad

leftPhil LempertPhilLempertTODAY Food Editorhttp://supermarketguru.com/page.cfm/367mailto:todaycontributors@feedback.msnbc.com;phil.lempert@nbc.comIn this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.THIS W
/ Source: TODAY

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Phil Lempert

PhilLempert

TODAY Food Editor

http://supermarketguru.com/page.cfm/367

mailto:todaycontributors@feedback.msnbc.com;phil.lempert@nbc.com

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.

THIS WEEK: Seared Scallops with Warm Asian Slaw from the Green Kitchen in New York City.

Scallops — soft and fleshy yet mildly sweet — are key to this recipe, so don't skimp on buying some good quality ones. If you're buying fresh scallops, smell is a good indicator of freshness; they should either be odorless or have a slightly sweet scent. Look for ones that are white, have a firm flesh, and show no evidence of browning. If you're buying frozen ones, they should be solid and shiny with no frost within the packaging. This light flavorful dish is very high in protein, Omega-3 fatty acids and vitamin B12. So, enjoy!



About the Chef: They say you can't please everyone, but there's something on the Green Kitchen's extensive menu for every taste. With executive chef Nicholas Willemsen at the helm, great classics are inspired and influenced by global cuisines and presented with a modern flair. Willemsen is dedicated to using fresh ingredients, so The Green Kitchen shops at farmers' markets and does not pull frozen packages out of the freezer.



Willemsen is a graduate of Le Cordon Bleu Program at the Atlantic Culinary Academy. He also cooked at Mercer Kitchen and was most recently the sous chef at Ribot. First opened in 1931, the Green Kitchen was a neighborhood coffee shop named for the color of its kitchen tiles. Owned by just two families in its 75-year history, Tte Green Kitchen has been passed down from one generation to the next.

Seared Scallops with Warm Asian Slaw is served at te Green Kitchen for $10.95. This recipe is for a serving size of two.

The Green Kitchen

1477 1st Avenue

New York, New York 10023

212-988-4163

www.greenkitchennyc.com

leftfalsefalse0falsefalse25Want to nominate your favorite restaurant dish for a "Steal This Recipe" feature? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.