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Steal this recipe: Scallops & vanilla-beet puree

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, we have "stolen" this recipe from Alexander's Steakhouse in Cupertino, California. This dish takes classic seared scallops and infuses it with the
/ Source: TODAY

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, we have "stolen" this recipe from Alexander's Steakhouse in Cupertino, California. This dish takes classic seared scallops and infuses it with the flavors of several varieties of a summertime favorite – beets. From the mild, golden beets to the sweet, peppery Chioggia (pronounced key-oh-juh) beets, this colorful presentation will surely brighten up your table (and your palate!).



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Chef Jeffrey Stout

1PfalsefalseAbout the chef: Growing up, Chef Jeffrey Stout was exposed to flavors that spanned the Far East, across Europe (via his father’s Danish heritage), and his home in the San Francisco Bay Area. His mother, a Japanese immigrant, would make homemade ravioli and manicotti at one dinner, and then serve broiled salted fish with Japanese pickles and rice at the next. Without knowing the difference, Stout’s palate and eventual cooking style developed to reflect his home life: Continental cuisine melded with Japanese influences.

The opening of Alexander's Steakhouse was the culmination of his experiences as a chef, staff manager, and researcher and developer of corporate menus. Reuniting with a former colleague, J.C. Chen, the two opened the restaurant to bring their love of pan-Asian cuisine and big, juicy steaks to the Bay Area, and in turn, break the mold of the traditional steakhouse concept.

At Alexander’s, Stout’s seasonally changing menu is rooted in traditional fare, while at the same time offering contemporary small plates for sharing and steaks finished with carefully reduced sauces, all allowing for constant culinary inspiration. “I would bet a year’s wages that in a blind tasting, my partner, J.C. [Chen] would be able to pick my dish from among other chefs,” says Stout. “Visually and tastefully, it’s signed.”

Alexander's Steakhouse

10330 N. Wolfe Road

Cupertino, CA 95014

(408)446-2222

www.alexanderssteakhouse.com

Seared Hokkaido Scallops with Vanilla-Beet Puree, Caramelized Pineapple Compote, Golden Beets, and Chioggia Beet Chips is served at Alexander's Steakhouse for $18.00.The recipe is for a serving size of two.

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Want 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.