Ep 1: Learn from the Pros

Written By BoCo Marketing

For years, CBS Denver reporter Tori Mason has been asking Frank how to cook a dish she always orders at his restaurant Luca: perfectly-seared scallops. Tonight, he shows her step-by-step after he fries up a gooey mozzarella “salad” (a word that is used very loosely here). Bonanno Concepts Wine Director Lee Wilson joins the dinner party with his sommelier pairings to make a special night even more wonderful.

FULL

Fried Mozzarella “Salad”
Serves 4

Ingredients

1 lb salted fresh mozzarella cut into thick slices
2 bunches arugula, stems removed
6 oz thinly sliced prosciutto
Salt & pepper to taste

2 Tbs balsamic vinegar
1 Tbs anchovy paste
¼ cup olive oil
2 eggs
1 cup fine bread crumbs

Process

  1. Whisk together vinegar, anchovy and ¼ tsp each salt and pepper, continue to whisk, slowly incorporating the olive oil. Set aside to dress the arugula

  2. Set two bowls and a plate in a line. Whisk eggs in one bowl; place bread crumbs in the second, and leave the two plates empty –one to hold the coated mozzarella for frying, and to place the nice melty mozzarella on when the frying is complete (you’re creating a  little assembly line here) 

  3. Dip each slice of mozzarella first in egg, then thoroughly coat with the bread crumbs before resting the coated slices on the plate 

  4. Heat ½ inch olive oil in a heavy skillet over a medium flame and line your empty plate with paper towels. Wait a good 2-3 minutes for the oil to heat before frying the coated mozzarella, about 2 minutes each side. Place fried mozz on towel lined plate

  5. Toss arugula with vinaigrette, divide among plates. Top each pile with some prosciutto and a nice wedge of melty mozzarella

Scallops & Cauliflower Risotto
Serves 2

Ingredients

3 Tbsp butter
¼ cup parmesan cheese, grated
¼ cup white wine
1 Tbsp olive oil
½ Lemon squeezed
Salt and Pepper

¾ lb scallops (3 jumbo scallops per person)
1 Head of cauliflower, stem removed 
3 Shallots, finely diced
3 Tbsp mascarpone cheese
2 Tbsp water

Process

Cauliflower Risotto

  1. Place florets in food processor, pulse until the size of rice –set ¼ cup pulsed florets aside for garnishing complete dish

  2. Heavy bottom pot over medium flame, add butter and melt. Add shallots. Sweat 3-4 minutes until translucent

  3. Add cauliflower rice. Cook 4-5 minutes, stirring occasionally

  4. Add white wine, cook until nearly dry 

  5. Add butter and parm. Turn heat off, continuing to stir until incorporated

  6. Season to taste with salt and pepper

  7. Garnish with parm and raw cauliflower

Scallops

  1. In a heavy bottom sautee pan, high olive oil on heat, until it shimmers

  2. Dry scallops with a paper towel before seasoning liberally with salt and pepper 

  3. Carefully place scallops into hot oil, cooking for 3 minutes undisturbed

  4. Once the bottoms start turning golden brown, add butter to the pan 

  5. Continuously baste the scallops with the melted butter for 2-3 minutes 

  6. Remove scallops from pan, placing them on top of paper towels to dry

  7. Plate on top of cauliflower rice

BUZZED

Scallop Pairing:

2018 Champalou Vouvray La Cuvee des Fondraux  

“Salad” Pairing:

2019 La Vis Dipinti Sauvignon Vigneti delle Dolomiti IGT

BoCo Marketing