Summer is the time for healthy eating and Great Day has a fantastic recipe to get you started!
Chef Rob Ringler was live on Wednesday's show to cook Heirloom Tomato Salad and Sauteed Day Sea Scallops.
You can catch Ringler daily at the Tenaya Lodge in their newly opened "Embers Restaurant." The Embers Restaurant offers an intimate upscale dining experience with a double-sided fireplace as the centerpiece.
You can make reservations at the restaurant by calling 888-514-2167 or visit www.TenayaLodge.com.
The Tenaya Lodge is located at is located at 1122 Highway 41 in Fish Camp, CA. You can call for reservations at 1-888-514-2167.
Here's Chef Rob's Heirloom Tomato Salad and Sauteed Day Sea Scallops recipe for those who wish to make it at home:
Portabella Mushroom, Crispy Leeks, Pernod Cream 4 ea day boat scallops
1 ea portabella mushroom
1 ea leek julienne
2 oz Pernod
½ cup heavy cream
1 ea shallot
4-ea chive
Kosher salt to taste
Cracked peppercorn to taste
1 cup olive oil
With a small pan, heat 1-cup olive oil to 360 degrees and fry leeks until brown and crisp. Set aside and reserve for garnish. Heat heavy bottom sauté pan with 1 Tbs. oil over medium heat. Sear seasoned scallops and portabella mushroom to desired doneness. Remove scallops and de-glaze pan with Pernod. Add shallot and heavy cream. Reduce cream for 1 to 2 minutes until sauce consistency. Artfully arrange item on medium size plate and top with Pernod cream. Garnish with chives and crispy leeks and serve. Service for two.
Heirloom Tomato Salad Belgium Endive, Pesto Ranch Dressing 2ea heirloom tomatoes
1 head endive
3 oz ranch dressing
1 oz your favorite pesto
2 oz arugula
Slice tomato ¼ inch thick and layer with arugula, stacking three layers high. Garnish with three to five leafs of Belgium endive. Dress the plate with your favorite ranch dressing and swirl the plate with pesto to top off the presentation. Service for two.
