Sea Scallop Ceviche (Serves 6)

1 lb dry packed sea scallops
3 tsp each finely diced red and yellow bell peppers
1 finely diced jalapeno pepper, seeds and ribs removed
2 tsp Chopped cilantro leaves
1 tsp finely diced shallot cup lemon or lime juice
cup dry sake
cup mirin wine
salt and pepper to taste

  • Slice sea scallops thinly or cut into a medium dice. Combine with all ingredients except salt and pepper and allow to marinate 30-45 minutes minimum.
  • Taste. Adjust flavorings if necessary. Season with salt and pepper to taste and serve.

Herb Marinated and Grilled Halibut

6 ea. 7 oz portions of halibut filet
cup extra virgin olive oil
TT coarsely ground black pepper
TT roughly chopped thyme and rosemary
9 plum tomatoes 2 medium size fennel bulbs
3 cups chicken broth or bouillon
1 tsp toasted fennel seed
1 tsp toasted anise seed
6 pieces star anise

  • In a shallow pan, marinate halibut in olive oil, thyme, rosemary and black pepper.
  • Refrigerate 4-6 hours.
  • Slice each plum tomato from top to bottom and toss delicately in olive oil.
  • Season with salt and pepper and roast in oven until demi-sec at 250-300. Set aside.
  • Remove stalks from fennel bulbs and cut in 6ths with core intact.
  • Place in a flat shallow pan.
  • Add chicken broth bring to a simmer cover and cook gently approx. 10-15 minutes.
  • Drain and reserve broth. Set fennel wedges aside.
  • Remove halibut from marinade and grill to perfection.
  • Transfer to a clean plate and hold in a warm oven.
  • Combine fennel seeds and star anise on a flat work surface and crack with a clean heavy-bottomed pan.
  • Add to reserved broth and bring to a boil remove from heat and let steep 2-3 minutes covered. Strain.
  • Reheat fennel and tomatoes in broth. Plate in a soup bowl. Garnish with fennel fronds.

Truffled Jonah Crab Salad

1 lb fresh crab meat
1 shallot minced
1 stalk celery, finely diced
3 tsp fines herbs
cup cooked corn kernels
cup diced cooked beets 1 head Lola Rosa lettuce for garnish
(sprouts can be substituted)
cup herb infused oil
TT mayonnaise
TT white truffle infused olive oil
cup citrus reduction

  • Pick through crab meat and discard any remaining pieces of shell or cartilage
  • Combine crabmeat, shallots, celery, fines herbs and mayonnaise and mix.
  • Add truffle oil to taste and mix.
  • Season with salt and pepper.
  • Mold crab salad on plate using a ring mold or rounded cookie cutter pressing down to conform.
  • Garnish center of molded crab salad with Lola Rosa lettuce leaves and unmold.
  • Garnish plates with beets and corn.
  • Drizzle citrus reduction around molded crab. Drizzle herb infused oil to finish.

Citrus Reduction

1 cups orange juice
cup grapefruit juice
2 tsp lemon juice

  • Reduce until syrupy consistency.
  • Adjust tartness if necessary with sugar or honey.