"Ocean", a Seared Scallop Creation

December 30, 2017 12:18 PM

A.J. Richards, main chef and owner of Forged Restaurant in Hudson Falls, is joined by Dave Macintosh to craft "Ocean" for Dan in the Let's Eat Kitchen - a carefully composed seared scallop dish.

A.J. will be featured as part of the Albany Chefs' Food and Wine Festival January 11-13

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[forged restaurant]

122 main st hudson falls ny 518.565.0122




scallop, spilt pea ‘soup’, roasted red pepper, frico, balsamic pearl, chipotle crema



1 lb u/10 scallop


salt and pepper


dry scallop with paper towel

salt and pepper top of scallop

heat oil over high heat until smoking

carefully add scallop to oil

turn after 3 minutes

finish in oven


split pea ‘soup’:

½ lb of split pea

2 cloves garlic, chopped

1 shallot, small dice

4 cup vegetable stock


salt and pepper


medium heat with bottom of pan covered with oil sauté shallot and garlic

once translucent add split pea

toast split peas for 2 minutes

add stock and simmer for 30 minutes

blend with immersion blender until smooth consistency


roasted red pepper:

2 red peppers


over open flame, ie gas burner or grill, blacken outside of pepper

once all pepper is chard put in a medium bowl and cover

leave for 30 minutes

uncover and remove chard outside, seeds, and top

ring mold cut size of scallop


½ cup grated parmesan cheese


heat dry cast iron pan over medium high heat

when pan is hot place a small covered amount of cheese on pan

let it melt and turn golden, about 2 minutes

turn and toasted other side

remove from pan and cool


balsamic pearl:

100g balsamic vinegar

1.5g agar agar

2 cup extra virgin olive oil


freeze extra virgin olive oil for at least 30 minutes

boil vinegar and agar agar together

cool mixture

with a food grade syringe drop into cold extra virgin olive oil


chipotle crema:

1 cup sour cream

½ can chipotle pepper

1 lemon, zested

½ cup buttermilk

salt and pepper


add everything into blender

mix until smooth


Joel Landas

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