When I returned recently to the newly renovated Fiorenzo at the Hyatt Regency Orlando, one of my favorite dishes was the Scallops Agrodolce. Chef Jared Gross uses huge scallops and tops them with an agrodolce sauce -- agrodolce is Italian for sour and sweet -- and serves them on a frissee salad. It's a light appetizer, and it's perfect for a hot summer day.
I asked Gross to share the recipe, which he was happy to do. In this segment of Compliments of the Chef, he shows you some cooking tips so you can try the recipe yourself. Or head to the Hyatt Regency Orlando and he'll cook up a batch for you.
Fiorenzo’s Diver Scallop Agrodolce
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Ingredients: |
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1 pound |
Fresno Pepper, seeded and sliced |
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1/2 1 pound |
Cippolini Onion, fine julienne |
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24 ounces |
Water |
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4 ounces |
granulated sugar |
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1 tablespoon |
Kosher Salt |
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6 ounces |
Distilled Vinegar |
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1 tablespoon |
Black Mustard Seeds, toasted |
Prepare sliced fresno chili and cippolini onions and set in a small bain marie. Combine the remaining ingredients in a stainless steel saucepot and bring to a boil. Pour mixture over the prepared fresno/onion mix and stir through. Let cool to room temperature before refrigerating.
Agrodolce Recipe
4 each U8 Maine Diver Scallops
½ head of Frissee, chopped
1 ounce baby kale
5 each tangerine supremes
2 each baby heirloom tomatoes, halved
1 ounce Extra Virgin Olive Oil
1 teaspoon chopped Chervil
Dish Preparation:
Heat saute pan with olive oil.
Once pan starts smoking add scallops and sear till golden brown, flip and sear opposite side for one minute.
Remove from pan and place on paper towel to allow to rest for one minute.
Start with dry frissee, baby kale, tangerine supremes and heirloom tomatoes tossed in salt and olive and place on plate.
Top with the scallops.
Top each scallop with a spoonful of the Agrodolce.
Garnish with chopped chervil.