You wouldn’t complain about class if you knew fresh seafood was waiting for you!  Chef John Cyr of Wesleyan University is showing us a unique and delicious dish that’s served for students.  Click here to learn more about the Bon Appetit Company that provides food for the students at Wesleyan. 

Recipe Provided by Chef John Cyr

Scallops

6 oz cleaned scallops

1 tsp EVOO

1.4 oz chervil

1.4 oz chives

1/4 oz tarragon

1/4 oz parsley

1/4 oz thyme

1 tsp unsalted butter

Instructions:

1.  Chop the herbs and mix thoroughly.

2.  Season the halibut with salt and pepper and sprinkle with the fine herb mixture.

3.  Use a medium-sized skillet and heat to medium/high heat.

4.  Add EVOO and place the fish in the pan, laying it gently away from your body to avoid burning yourself.

5.  After 4-5 minutes add the butter and then flip the fish over.

6.  The fish will be cooked in another 3-4 minutes and should rest for 10 minutes before serving.

  

Corn & Cranberry Bean Ragout

1 whole corn on the cob

1/4 cup dried cranberry beans

1 shallot

1/2 cup brunoises red pepper

1 clove garlic minced

1 TBSP sherry wine vinegar

1 tsp EVOO

 Instructions:

1.  Place the cob of corn in the husk in a pre-heated oven at 400 degrees.  (You can also use a grill or use left-over corn from the day before.)  Cook for 20 minutes and cool.

2.  Soak the beans overnight, or you can also simmer them on low heat for an hour until they are soft and the skins peel back when you blow on them.  Cool the beans to room temperature.

3.  Thinly slice the shallot and dice the red pepper into 1/8" cubes.

4.  Mince the garlic and mix with the vinegar, mustard and oil.

5.  Remove the corn from the cob and mix with the beans and dressing.  Serve over a bed of greens.

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