Chef Robert Reinken holds down the kitchen at Evoke, the new restaurant located inside uptowns Le Méridien Charlotte. Reinken and Executive Chef Oscar A. La Fuente are producing some incredibly exhilarating dishes based on seasonal product sourced both locally and abroad. At Evoke, contemporary selections dominate the menu, from dry-aged steaks to house-made pastas to refreshing crudo like the exquisitely elegant scallop crudo recipe Evoke has shared with our readers.
INGREDIENTS:
4 large sea scallop
4 tbsp extra virgin olive oil
4 tsp lemon juice
sea salt
1 small head fennel, shaved thin
1 orange, peeled and segmented
3 tbsp toasted pine nuts
2 tbsp black olives, quartered
small pieces of fennel fronds
reserved from the fennel bulb
METHOD:
Thinly slice each scallop to get 5 slices, arrange on plate. Dress scallops by spooning over extra virgin olive oil and lemon juice then sprinkling to taste with sea salt. Top with some of the shaved fennel, and a few segments of orange.
Place the olive pieces around and garnish with pine nuts and fennel fronds.
Serve and enjoy.
www.EvokeRestaurant.com
