Location 5680 North Central Expressway at Mockingbird Lane Dallas, TX 75206
Reservations 214.443.9339
Central 214’s extensive menu celebrates the diverse flavors and substantial tradition of regional American cuisine. The hearty menu evolves with the seasons to feature the freshest seafood, poultry, local produce and a generous selection of steaks. Select menu items are enhanced by slow cooking on an exhibition rotisserie. Executive Chef Tom Fleming regularly flies in fresh, seasonal ingredients from regional purveyors across the country to heighten the authenticity of the menu. Diners experience the soul of American cooking with rustic flavors, approachable dishes and the intimacy of sharing familiar American food together with family and friends.
Ingredients
16 large, dry packed diver scallops
1/2 lb. chanterelle mushrooms
1 bunch asparagus tips
1 bulb fennel, julienned
1 shallot, sliced
1 clove fresh garlic, sliced
1/2 cup fresh shelled fava beans
1/2 cup fresh green peas
1 oz. white wine
1 oz. heavy cream
2 oz. chicken stock
2 tablespoon butter
2 oz. olive oil
salt and pepper to taste
Method
1) In large sauté pan, place 1 oz. olive oil and heat over medium flame. 2) Season scallops with salt and pepper and place in pan. Sear scallops for two minutes on each side. When scallops have cooked until medium rare, remove from pan and place on serving platter. 3) Place sauté pan back on fire. Add remaining olive oil. Add sliced shallots and garlic. Sauté for one minute. 4) Add chanterelle mushrooms and sauté for two minutes. Add fennel and asparagus and sauté for two minutes. Add fava beans and peas. 5) Add white wine, chicken stock and bring to simmer. Add cream and butter and bring to simmer. 6) Season to taste with salt and pepper.
To Serve
Recommended wine pairing: Chehalem Pinot Gris.
© Modern Luxury Media | Masterchefs, 2008 | Video, produced, shot and edited by 
