IE 11 is not supported. For an optimal experience visit our site on another browser.

'Steal' this scallops with smoky tomato broth recipe

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: Pan Seared Scallops with Smoked Tomato Broth from Lulu Wilson in Aspen, Colorado.We’ve “stolen” a from Chef Shane Coffey, executive chef of Lu

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: Pan Seared Scallops with Smoked Tomato Broth from Lulu Wilson in Aspen, Colorado.

We’ve “stolen” a from Chef Shane Coffey, executive chef of Lulu Wilson in Aspen, Colorado. This week’s recipe features a uniquely smoky tomato broth complimenting a delightful array of ingredients featuring scallops and parmesan encrusted fingerling potatoes. Scallops from the Northeast US and Canada are the best choices for sustainable seafood.

left/msnbc/Components/Photos/070919/070919_coffey_vmed_11a.jpg2826100000left#000000http://msnbcmedia.msn.com

Lulu Wilson

1PfalsefalseAbout the chef: Shane Coffey was first captivated by the restaurant industry during his family’s frequent weeknight excursions to local restaurants. In 1990, Shane enrolled as a student at the University of Cincinnati where he studied Economics. Throughout college, Shane worked his way up the ranks of the restaurant business including positions as host, server, and manager until he found his niche at the stoves. Recognizing where his true passion was, Shane decided to pursue an education in the culinary field.

After receiving his BA in Economics, Shane moved to Montpelier, Vermont to attend the New England Culinary Institute (NECI), where he received an Associate in Occupational Studies (AOS) in Culinary Arts in 2001. Upon graduating, Shane also accepted an honor only bestowed upon one student in each graduating class; he was selected for an esteemed internship at Hamersley’s Bistro in Boston, an acclaimed restaurant known for sourcing its ingredients from suppliers located within four hours of the property. It was at Hamersley’s that Shane was first impacted by the benefits of utilizing locally-obtained products.

At newly opened Lulu Wilson, Shane strives to expose diners to interesting flavor and texture combinations without hindering the integrity of the products with complicated cooking techniques. As he becomes more acclimated to his new home, Shane’s goal is to exclusively serve local produce at Lulu Wilson. Through his menu, which highlights peak produce, fish, and meats from select Colorado suppliers, he hopes to impart his enthusiasm for local and sustainable food sources.

Lulu Wilson

316 East Hopkins

Aspen, CO 81611

(970) 920-1893

Pan Seared Scallops with Smoked Tomato Broth is served at Lulu Wilson for $30.00. The recipe is for a serving size of two.



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.