Las Vegas Weekly

September 12, 2013

Las Vegas Weekly

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A&E | FOOD > PAN-SEARED PERFECTION Make sure your scallops are dry and your pan is hot if you want them to look as good as they do at Tender. RECIPE FRESH ALTERNATIVE Quinoa at a steakhouse? Tender offers a tasty scallop combo Tender Steak and Seafood at Luxor Diver scallops with quinoa SERVE S FOUR has firmly established a reputation for dishing up some serious diversity on its menu, and chef KC Fazel isn't afraid to use trendy, healthy ingredients to spice things up further. "We want you to be able to have a new experience every day without leaving the property," he says. "We use a lot of different ingredients here, including grains, incorporating them into a dish for people who might be a little nervous about committing to something like that as a side order." For example, simply seared scallops are served over slightly crunchy, flavor-infused quinoa with vegetables and a bright squeeze of lemon juice. You'll probably be tempted to order a juicy ribeye on your next visit to Tender, so give this healthy dish a shot in your own kitchen. –Brock Radke 16 large sea scallops 1 cup quinoa 2 cups fish or chicken stock 3 sprigs thyme 2 bay leaves 2 tbsp. canola or vegetable oil 1 small white onion 2 tsp. lemon juice ½ cup corn, freshly shucked or frozen 1 cup V-8 juice ¼ cup extra virgin olive oil salt and pepper to taste C H E F TA L K JIM OPPAT Andiamo Steakhouse Corporate executive chef Jim Oppat has been with the Joe Vicari restaurant group for seven years, and the company has doubled in size during that time. That expansion has included the opening of Andiamo Steakhouse at the D, where the Detroit-based company also operates D Grill, a 24-hour restaurant. "For the first three weeks, we didn't breathe fresh air," Oppat says of opening the restaurants in Las Vegas. "We never left the casino. It was work from 8 a.m. until three in the morning." The Andiamo operation includes butchering all meat in house and working with some very specific vendors. "Detroit and Vegas are not the same, but we are dedicated to making sure the food and service is on par with the level of excellence we've already established. We operate our business kind of like an old-world restaurant, preparing everything fresh from scratch every day, hand-trimming every steak. We believe in that." One of the little details that stands out at Andiamo is the signature "zip" steak sauce. "It's a home run, very intensely flavored," Oppat says of the reduced veal stock and whipped whole butter concoction. "It may be new to Vegas, but it's really popular in Detroit. Everybody knows what zip sauce is there, and others have tried to copy it. But nothing beats the real deal." –Brock Radke k Soak quinoa in fish or chicken stock overnight with thyme sprigs and bay leaves. k Cut onion in half and char in hot pan with oil, then remove and immediately add corn kernels and char them. k In separate pot, add onion with quinoa that has been soaked. Add V-8 juice and bring to simmer. Cook about 15 minutes or until all liquid is absorbed and quinoa has a slight crunch; season with salt and pepper. Add roasted corn and olive oil; keep warm. k Pat scallops dry with a paper towel. Season well with salt and pepper. In heavy-bottomed pan, heat 1 tbsp. canola or vegetable oil. k When it begins to smoke, carefully add scallops one at a time. If necessary, cook scallops in two separate batches. Allow scallops to brown well on one side (about four minutes) then turn over and cook another four minutes. k Remove from heat and drain excess oil and juices. Serve scallops over quinoa and finish with lemon juice. TENDER Luxor, 262-4852. Daily, 5-11 p.m. 50 LASVEGASWEEKLY.COM SEPTEMBER 12–18, 2013 50_Food_2_20130912.indd 50 DIVER SCALLOPS BY CHRISTOPHER DEVARGAS 9/11/13 1:15 PM

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