Memphis Health+Fitness Magazine February 2021

Page 36

FOOD+NUTRITION By Chef Phillip Dewayne

Salt + Pepper Scallops With Herb Aioli from Park + Cherry Ordering scallops at a restaurant is so 2019. However, cooking scallops at home is a little luxury you shouldn’t pass up. Here’s a secret, they cook fast and aren’t hard to make at all. Try this indulgent recipe, plate it up chef-style, and savor every morsel. Order up! Prep Time: 10 minutes | Cook Time: 4 minutes | Makes: 4 Servings

Herb Aioli Ingredients: q 1 cup mayonnaise q 2 Tbsp lemon juice q 2 Tbsp fresh parsley, chopped q 1 tsp extra-virgin olive oil q S alt and pepper, to taste

Bay Scallops Ingredients: q 1 ½ pounds bay scallops q 3 to 4 Tbsp extra-virgin olive oil q 2 garlic cloves, minced q S alt and pepper, to taste q 1 Tbsp fresh parsley, chopped

Chef Phillip Dewayne is the Chef/ Owner of Park + Cherry Cafe inside the Dixon Gallery and Gardens, Chef Phillip Dewayne Private Chef & Catering Services, and Recover Meals. With over 10 years in the fine dining industry, he honed his chops at Chez Philippe at The Peabody Memphis and at the Hotel Del Coronado in San Diego, CA. He specializes in French-inspired cuisine. A Memphis native, he has traveled the world providing exquisite culinary experiences to individuals, private events, corporate gatherings, and large-scale events throughout the U.S. and abroad. To book a private cooking lesson or to learn more about his weekly meal prep service, visit Chefphillipdewayne.com or call 901.602.9906

Directions for the Herb Aioli: Combine mayonnaise, lemon, salt, pepper, and parsley in a bowl. Stir until smooth and creamy. Set aside.

Directions for the Scallops: Rinse them thoroughly with cold water and pat them dry with paper towels. In a large skillet, heat the olive oil over medium-high heat. Add the minced garlic and sauté for 2 minutes. Season the scallops with salt and pepper and add to the skillet. Cook over medium-high heat 34

until browned outside but barely cooked within, about 2 minutes per side. Transfer the scallops to a plate lined with a paper towel. Let sit for 1-2 minutes. Place a spoonful of herb aioli on one side of your plate. Then turn the spoon over and place the back of the spoon into the middle of the sauce and drag to the other side of the plate in a quick but controlled manner. This is known as a sauce “smear.” Using a slotted spoon, plate the scallops on your “smear.” Garnish with your chopped parsley. Enjoy!


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Articles inside

Weekend Warrior: Jason Brady, Runner & Hiker

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page 50

Juice Up Your Diet!

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page 32

How COVID Has Impacted Communities of Color And How We Can Move Forward

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pages 30-31

7 Tips to a Healthier Heart in 2021

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pages 14-15

Daisha & Ulrich Morris, Fit Couple

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pages 26-27

Cedric & Toya Rodgers, Fit Couple

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pages 24-25

Weekend Warrior: Katie Dorsett, Runner

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pages 48, 52

Vegan Saka Saka from Bala’s Bistro

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page 41

How to Stop Nighttime Cravings

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pages 46-47

Balsamic Roasted Veggies

1min
pages 44-45

3 Key Ingredients to Heart Health

4min
pages 42-43

Fried Cauliflower from Sage Restaurant

1min
pages 38-39

Stuffed Poblano Peppers from Chef Tam’s Underground Cafe

1min
page 40

Red Pepper & Chickpea Salad from Zayde’s NYC Deli

1min
pages 34-35

Salt + Pepper Scallops With Herb Aioli from Park + Cherry

2min
pages 36-37

Wes & Casey Nelson, Fit Couple

1min
pages 28-29

Pushing Limits and Inspiring Others With a Heart Defect

3min
pages 18-19

The Link Between Healthy Gums and a Healthy Heart

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page 12

Karli & Tim Watson, Fit Couple

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pages 22-23

Finding a Life Without Limits After Heart Surgery

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Starting Line

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10 Ways to Effectively Communicate With a Partner

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What You Need to Know About the COVID Vaccine

5min
pages 10-11
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