Chef Inspires Young Culinarian

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Chef Inspires Young Culinarian

                                                                                       Recipes from the York Harbor Inn

chef_cory_miller

Chef Gerry Bonsey started working at the York Harbor Inn in 1983 - Chef Cory Miller wasn't even born then but his parents were becoming regular customers of the "new" York Harbor Inn. The Millers have continued to visit every year. Cory's earliest memories of dining out are of his meals prepared by the then young Chef Bonsey while on vacation here at the Inn. Over the many years of family vacationing here in York Harbor, Chef Gerry had such an impact on Cory that he decided to enroll in Culinary School to become a Chef. The Millers still visit the inn in 2010 where there son and our Chef joined forces in kitchen. Chef Cory created and prepared this special Scallop Appetizer to showcase the local ingredients and seafood of Maine. Cory currently attends the Art Institute of Pittsburg enrolled in their Culinary Program. He also works at Le Pommier - a French restaurant on the south side of Pittsburg. Great job Cory and congrats and kudos to Chef Bonsey!

From the kitchen of The York Harbor Inn
Created By Visiting Chef Cory Miller for The York Harbor Inn

Recipe: Seared Scallop with Blistered Blueberry vinaigrette

Ingredients: Amounts:
1.) Blueberries 1 cup + ¼ cup to garnish
Olive Oil 1 Tblsp
Salt ½ Tsp
Fresh ground Black Pepper ¼ tsp

2.) Blistered blueberries approx ¾ cup
Olive Oil ¼ cup
Sherry Vinegar 1 tsp
White Balsamic Vinegar 1 Tblsp

3.) Fennel Bulb 2 each
Olive Oil 1 Tblsp
Salt 1 tsp
Fresh Ground Black Pepper 1 tsp

4.) Sea Scallops, large 12 oz
Fennel pollen 1 ½ tsp
Salt 1 ½ tsp
Olive Oil 1 Tblsp
Butterleaf Lettuce 4 leaves

Method:
1.) Toss blueberries with olive oil, salt and pepper.
Oven roast blueberries in hot pre-heated oven (450') to just cook through, approx 3-5 minutes.
RRemove from heat, reserve 1/3 of total amount for the garnish.

2.) Place remaining blueberries in blender with olive oil, sherry vinegar and white balsamic vinegar. br> BBlend until smooth and emulsified.

3.) Trim stalk off of fennel, cut bulb into quarters, season with oil, salt and pepper.
Oven roast at a medium high heat 350" until softened and lightly caramelized. br> RRemove from oven and hold.

4.) Combine salt and fennel pollen and lightly season scallops with mixture.
Heat olive oil n pan. br> Gently place scallops into pan.
Turn when seared on one side, remove when medium rare (or cook to preference)
To Plate:
Ladle approx 1 ½ ounce of the vinaigrette, in a tear drop shape, onto the lower half of plate.
Place Bibb lettuce on plate, above sauce.
Arrange scallops and fennel bulb on lettuce, garnish with reserved blueberries.
((re-heat fennel in oven if necessary)

Created By Chef Cory Miller for The York Harbor Inn

 

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