If you’re looking to make an elegant seafood dish for a special occasion, we’ve got just the thing. Scallops are on the menu tonight as we grab a Bite with Belkys.

The Chef: Angelo Masarin
The Restaurant: Midtown Oyster Bar in Miami
The Dish: Pan Seared Diver Scallops

8 Diver Scallops
1/2 cup Duck confit (fried crispy)
3 tbs. Tomato Paste
1/2 cup wild mixed mushrooms
2 tbs. butter
Kosher salt and pepper to taste
2 cups Fishbones
2 tbs. tomato paste
1/2 cup celery
1/2 cup onion
1/2 bunch thyme
1/2 cup carrots
2 bay leaves
1 cup white wine
1 pint water
1 cup Venere rice
1/2 cup onions
2 cups vegetable stock

Method of Preparation:
– Put olive oil in a hot pan and add chopped onions and sautee for a couple of minutes. Next, add venere black rice, which you can buy at local gourmet markets. Stir well then add vegetable stock and salt. Cover the pan and put it in the oven for 40 minutes at 425 degrees.

– For the fish stock, add olive oil, chopped onions, sliced carrots, celery, chopped garlic, bay leaves and tomato paste to a hot pan. Stir well and add some fish bones, which you can get at any fish market. Add white wine, some water and fresh thyme. Let the stock simmer for about 30 minutes. When it’s ready, strain it and set aside.

– Now, Chef Angelo salts the scallops, adds pepper, and sears them in olive oil for about three minutes. Turn them over then finish in the oven at 350 degrees for 3-4 minutes.

– When they’re done, put them back on the stove and add the fish stock to the pan. Let it cook down to a sauce for a couple of minutes.

To Plate:
– Chef plates with the rice first, then sauteed vegetables and the scallops. He tops it with the fish sauce, some crispy duck confit and microgreens.

Serving suggestion: Lugana White Wine

Serves: 2

Midtown Oyster Bar
3301 NE 1st Ave. Suite 103-1
Miami, FL 33137

Bring in a printed copy of the recipe and get two complimentary raw oysters and a glass of Prosecco with your meal now through Mar. 26.

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