Jean-Georges Vongerichten's Iconic Seared Scallops

Food & Wine: Jean-Georges Vongerichten's Iconic Seared Scallops
Seared Scallops with Caper-Raisin Sauce Photo © John Kernick
By Kate Krader Posted April 03, 2014

Vongerichten's next spot in Manhattan will be a global vegetarian restaurant called ABC Home Grown, opening in the late spring.

Most chefs are lucky to be known for one recipe. At his Manhattan restaurant Jean-Georges, Jean-Georges Vongerichten has an entire tasting menu of signature dishes, from garlic soup with sautéed frog legs to molten chocolate cake. One of the highlights, and one of the most popular dishes at Jean-Georges since the restaurant opened in 1997, is caramelized scallops with a fruity, buttery caper-raisin sauce and thin slices of seared cauliflower on top. The legendary chef came up with this intriguing sauce by accident: "I was walking through the kitchen, grabbed a caper and ate it. A few moments later, I did the same thing with a raisin.The sharp sweet-and-sour combination created an explosion of flavor in my mouth; I knew I had to base a dish around this," he says.

Recipe: Seared Scallops with Caper-Raisin Sauce

Related: More Jean-Georges Vongerichten Recipes
Interview with Chef Superstar Jean-Georges Vongerichten
Cooking with Scallops

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