Sauteed Scallops with Clementine Sauce
by Richard Farnabe
of Prime American Kitchen

4 baby red beets, washed, with tops removed
4 tbsp clementine or orange marmalade
4 tbsp coconut milk
4 tbsp butter
Salt
Cayenne pepper
4 tbsp olive oil
4 cloves garlic, crushed
4 sprigs thyme
16 scallops

Preheat oven to 350 degrees.
Place beets in a pan and roast until very soft, about 25 minutes.
Remove from oven and set aside to cool.
Cut into 1-inch long sticks or a thick julienne

Combine marmalade and coconut milk in a saucepan over medium heat.
Cook until reduced by half and thick enough to coat a spoon.
Whisk in butter, salt and cayenne pepper.
Set aside and keep warm.
Mix garlic, olive oil and thyme in a saute pan over high heat.
Add scallops and pan sear until golden brown on both sides.

To assemble, arrange beets on a plate.
Place 4 scallops on top.
Cover with a thin, even layer of sauce.

Richard Farnabe spent his youth training with international
culinary legends. For ten years, he honed his classic French
cooking skills under the guidance of Jacques Maximin in their
native France. He then moved to New York, working with Manhattan genius Daniel Boulud at Restaurant Daniel, using and adapting what he had learned at home. The famed chef taught Richard to apply his French techniques to American-style food. Working with the brilliant Jean-Georges Vongerichten in his Trump Tower restaurant Jean-Georges and then his downtown Mercer Kitchen, Richard learned to master the use of exotic spices, adding another dimension to his already stellar brand of cuisine. With the skills he gained, Richard went on to hold three high-profile positions, simultaneously employed as a private chef for Tommy Hilfiger, Executive Chef at Montrachet and late-night chef for clubbing hotspot Lotus New York. Now a legend in his own right, Richard heads a well-trained staff at Prime, using top quality ingredients in a state of the art kitchen to turn out a thrilling French-tinged New American menu.

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