Appetite For Instruction: Seared Scallops With Garlic, Chile And Cilantro
One restaurant that can boast about its awards is Nana at the Hilton Anatole. They recently earned a four star rating from Forbes Travel Guide. Not to mention a "Best of Award for Excellence" from Wine Spectator Magazine, among many other achievements. From the spectacular views of Dallas from the 27th floor to the Asian artwork to the mighty bottle of Veuve Clicquot Porsandino Champagne displayed in the bar, we know why Nana gained some of their fame.
But the real four star experience comes when chef Anthony Bombaci's dishes arrive at the table.
Today, chef Bombaci demonstrates one of his favorite dishes for Appetite for Instruction. I assisted him by slaving over a hot stove to help prepare the seared sea scallops for your viewing pleasure. OK, OK I didn't help, but I did watch--and I was standing kind of close to stove.
Serves 4 as an appetizer or 2 as an entrée
Sea Scallops, Cleaned & Dried with a paper towel
Fine Sea Salt
1/2 cup Extra Virgin Olive Oil
8 Garlic Cloves, Peeled & Slivered
1 Dry Cayenne Chile, Moistened & Sliced Into Fine Rings
2/3 cup Fresh Cilantro leaves