South Street Seaport

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Caramelized Sea Scallops Confit ofLeaks Chili Oil Drizzle Ingredients item#ingredientamt 16935Dry C 3 Scallop8 ea 21466Chili Oilto taste 98591Leeks, julienne3 cups 61730Brie, sliced4 oz 50181Cream1 cup 33531Thyme Leaves Chopped1 tsp 31891Extra Virgin Olive Oilas needed 56920Butter1 tsp 26770Saltto taste 40761Pepperto taste Method 1.Julienne the leeks and sauté in butter with thyme. 2.Add the cream and reduce by half. 3.Combine the leeks with the brie until the cheese is melted, set aside.

4.Heat a sauté pan very hot, pat the scallops with a towel, add a splash of oil to pan and sear well on both sides. 5.Place a bed of leek confit in center of plate and top with two scallops. 6.Drizzle plate with chili oil.

7.Garnish with curl of green leek tops. Lobster Salad Ingredients item#ingredientamt 15360Lobster Meat2 lb 99120Diced Celery ¼ d4 oz 99675Chives, diced fine½ cup 99621Tarragon, fresh2 tbl 17081Mayonnaise6 oz 56201Sour Cream2 oz 98981Lemon Juice2 tbs 22006Dijon Mustard1 tbs 33031Old Bay Seasoning1 tsp 97626Parsley, chopped fresh2 oz Method 1. Combine all ingredients, except lobster meat and mix well, gently fold in the lobster.

for more recipes, contact our Executive Chef Chris Neary at 631.289.8401 ext. 2481 or visit us at www.jkings.com South Street Seaport South Street Seaport Seafood Recipes ... more. less.

24 Sesame Crusted Ahi with Jalapeño Pineapple Salsa Ingredients item#ingredientamt 121454 oz tuna4 pc 45751White Sesame Seeds1 cup 31296Black Sesame Seeds1 cup 28826Pink Peppercorns¼ cup Jalapeños 3 Pineapple Salsa4 cups (see recipe under Spanish Harlem) 31891Extra Virgin Olive Oil2 tsp 30671Sesame Oil2 tsp Method 1. Heat sauté pan, add 1 teaspoon extra virgin olive oil and 1 teaspoon sesame oil. 2.Mix seeds and peppercorns. 3.Dip steaks in seeds and pan sear quickly. 4.Thinly slice the tuna and serve over 1 cup of salsa. 5.Garnish with red pepper rings and cilantro. New England Shrimp and Lobster Ingredients item#ingredientamt 98845 Zucchini6 ea 17081Mayo1 cup 99120Diced Celery6oz 98176Red Onion4oz 66811Capers2 tbl 63640Large Pickles2 ea 11159Lobster Sensation 98326 Grape Tomatoes 97030Boston Bibb Lettuce1 head Method 1.Chop cooked shrimp, zucchini, into bite size pieces. 2.Chop lobster meat the same way. 3.Mix celery, red onion, lemon juice, mayo, capers, pickles, salt and pepper. 4.Add shrimp lobster zucchini and tomatoes to the tartar sauce and combine. 5.Arrange the lettuce on a platter and fill each leaf with the mixture. for more recipes, contact our Executive Chef Chris Neary at 631.289.8401 ext. 2481 or visit us at www.jkings.com South Street Seaport South Street Seaport Seafood Recipes 25 Chesapeake Pasta Salad Ingredients item#ingredientamt 39790Lump Crabl lb 98657Oranges4 ea 97851Grapefruits 3 ea 12935Pennette Pastal lb 31891Extra Virgin Olive Oil2 oz 21271Orange Oil1 tsp 98955Toasted Fennel Seed¼ cup 21285Sea Salt½ tsp 425264 Color Pepperto taste Method 1.Cook and Chill Pasta. 2.Peel fruit and cut into segments. 3.Chiffonade the mint and basil. 4.Blend the orange and extra virgin olive oil. 5.Toss the pasta with the oil and fennel seed. 6.Gently fold in the segments and crab. 7.Add the herbs and season. Herb Crusted Salmon Ingredients item#ingredientamt 56920Butter, melted2 lb 18521Mustard½ cup 91979Fresh Dill, chopped½ cup 91977Parsley, chopped½ cup 58966Horseradish¼ cup 54121Parmesan Cheese, grated½ cup 25401Seasoned Breadcrumbs2 ½ lb 30201Olive Oil1 cup Method 1.Melt butter and mix with horseradish and mustard. 2.Add breadcrumbs, dill, parsley and parmesan and gently mix. 3.Season with salt and pepper. 4.Refrigerate until needed. 5.Lay Salmon (or any appropriate fish) out on lightly oiled baking sheet. 6.Sprinkle with salt and pepper. 7.Gently pat herb mixture into each fish filet. 8.Drizzle lightly with olive oil. 9.Bake at 350° till done. for more recipes, contact our Executive Chef Chris Neary at 631.289.8401 ext. 2481 or visit us at www.jkings.com South Street Seaport South Street Seaport Seafood Recipes 26

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