ST. PETERSBURG, Fla. — Scallops with a perfectly fired crust are a specialty for Chef Jason Ruhe.
And it’s coming from Pulpo, a Latin fusion restaurant Ruhe owns in St. Petersburg. Pulpo is located on Central Avenue and open daily for lunch and dinner.
Pulpo is Ruhe’s third St. Pete restaurant – after “Brick and Mortar” and “Sea Worthy.”
Ruhe runs the businesses with his wife and partner Hope Montgomery.
Ingredients
4 fresh scallops
blotted dry Sprig of thyme
1 clove garlic
3 tablespoons butter
½ cup smoked white bean Romanesco sauce
3 tablespoons guajillo aioli
¼ cup Salsa Matcha Aioli — dried peppers, garlic, toasted sesame seeds
1/4 cup oven roasted chickpeas, seasoning to taste Salad greens
Method
In a saucepan on high heat add olive oil and scallops.
Your first sear is most important and the scallop will release from pan to flip.
Add thyme, garlic and butter. and coat the scallops in butter herb mixture while they cook.
Lower the heat to medium.
Then lay the scllops on a smoked white bean Romanesco sauce, top with the Salsa Matcha Aioli and brown the sauce on each scallop.
Next, make a mixed salad with oven roasted chickpeas and guajillo aioli.
Then season to taste.