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I'm back with another recipe feature from a current student at my alma mater, The Culinary Institute of America. Abbey Miler is a CIA student pursuing her bachelor's degree in food business management.
This week, I'm featuring Abbey's Brown Butter Scallops served with a Strawberry Balsamic Sauce and topped with a Strawberry Mint Salsa. The combination of strawberry and scallops in one dish is super impressive. Way to go, Abbey!
A Few Words From Abbey
Combining both sweet and savory flavor profiles have always been intriguing to me since the beginning of my culinary adventure. Best of both worlds, right? I love experimenting with flavors, especially matching flavors to the current season. I made this dish while working at Stein Eriksen Lodge for my externship (the greatest experience of my life!). Stein Eriksen allowed me to have so much growth within my cooking career and broadened my creativity.
Strawberry Mint Salsa on top of perfectly seared Brown Butter Scallops with a Strawberry Balsamic sauce. Making this dish brought out my creativity way more than I ever thought it would. The biggest inspiration that allowed me to create this dish, as cliché as it sounds, were my Extern Chefs. They constantly pushed me to grow better with every step. They wanted me to step out of my comfort zone, and this dish did exactly that, and I've never felt prouder. After externship, I realized that I want to experience cultures and immerse myself into everything possible. So, I signed up for the Asia Concentration and will happily be traveling to Singapore this coming January to learn all about Asian Cuisine.
Once graduation follows, I want to grow my cooking skills within the kitchen even more, but I want to do it while experiencing different cultures. Travel creates creativity, creativity creates ideas, and ideas brings food to the plate, which eventually makes one person, or even many, happier than ever. I want to learn about farming and eventually open my own farm to table restaurant because serving food that you have personally grown and put every ounce of hard work into, to me, would be the greatest feeling ever. I also want to create a restaurant that has immensely creative vegetarian and vegan options because I believe everyone should have a chance to experience the ultimate best at a restaurant no matter what type of diet they have. Eventually, I want to maybe end up in Nashville, TN, but, as always, there's endless opportunities and I'm so eager to chase after any that come my way.
