August 12 Taste of Summer with Chef Dominique Filoni

Grilled Barnegat Bay Sea Scallop, Fork Mashed Fingerling Potatoes, Olive Tapenade, Shaved Fennel Salad, Sauce Vierge.

For 10 people:

30 ea Large U-10 Dry Sea Scallop, cleaned and side muscle removed
1 ½ large fingerling potatoes.
4 ea cloves of garlic
2 ea fresh bay leaves
4 ea Fresh thyme sprigs
1 Tbsp lemon juice.
3 ea lemon segments, chopped.
1 ea shallot thinly sliced and chopped
2 Tbsp chopped Nicoise olives
2 Tbsp finely chopped Italian Parsley.
1 Cup Extra virgin olive oil (1/2 cup for the fork mashed potatoes, ¼ cup for cooking and the rest for seasoning the fennel)
3 ea medium fennel bulbs, trimmed outer layer peeled off, cored and thinly sliced.
Salt to taste
Fresh ground pepper to taste


Preheat the oven to 375 F.

In a medium salad bowl, toss the potatoes with crushed garlic, fresh thyme, bay leaves, extra virgin olive oil, just enough to coat them, salt and pepper. Place the potatoes in a single layer on a baking sheet. Cover with foil tightly and baked for about 30 minutes or until the tip of the knife slides easily through a potato.

Remove from the oven, discard the foil and let it cool briefly, until the potatoes are cool enough to handle.

Peel the potatoes, put them in small cooking pot over a low to medium flame, and mash them coarsely with a fork. Add ½ cup of the extra-virgin olive oil, continue mashing the potatoes and add the lemon juice, lemon segments, shallots, Nicoise olives, salt and pepper to taste, stir until the ingredients are blended, and adjust the seasoning and the amount of extra-virgin olive oil to your liking if necessary, and add the parsley at the very end.

For the Sea scallops, pat the scallops dry, set up your grill or your grill pan to moderately high heat, season scallops on both sides with salt and rub the extra virgin olive oil. When the grill is hot, add the scallops. Gently press and cook until the nicely charred and only turning once, about 2 to 3 minutes on each sides, make sure to control your flame to prevent the scallops to burn. Remove from the grill, finish seasoning with a crack of fresh white peppercorn.

Spoon the forked mashed potatoes onto individual plates, in 3 little dollops and top each one of them with one grilled scallop, place the lightly dressed (Extra virgin and lemon juice, salt and pepper) shaved fennel salad on the side of the scallops, place a few tomatoes from the sauce vierge on the scallop, squeeze the tapenade in little circles in between and serve immediately.

For the Tapenade:


7 oz Nicoise olive pitted
1 Tbsp capers, drained.
¼ teaspoon lemon juice.
2 anchovy filets
½ roasted garlic clove
1 Tbsp sherry vinegar
1 oz fresh basil leaves
Pinch of fine sea salt
Freshly ground pepper
¼ cup extra virgin oil.


Combine the olives in a blender with the capers, lemon juice, anchovy, garlic, sherry vinegar, basil, salt and pepper to taste, and the olive oil blend together in to a paste. Reserve in a bowl or in a squeegee bottle.

Sauce Vierge:


1 pint of NJ baby heirloom tomatoes. quartered
1 Tsp fresh lemon juice.
2 cups Extra virgin oil
¼ teaspoon coriander seeds, toasted & grinded.
2 Tsp fresh sliced basil.
Salt & fresh cracked pepper to taste.


In a small bowl. Whisk in the extra-virgin olive oil, lemon juice, and basil, and tomato, finish with the coriander. Season the sauce with salt and pepper.

Greek Salad Recipe for 4-6 People:

3 ea plum tomatoes, top off, diced ¼ in cubes.
3 ea red Bell peppers, cleaned, seeded, diced in ¼ in cubes or bite size
3 ea yellow Bell peppers, cleaned, seeded, diced ¼ in cubes or bite size
2 ea seedless European cucumbers, peeled, diced ¼ in cubes or bite size
½ red onions, sliced thinly
½ Cup of Kalamata olives, sliced in ½
4 to 6 slices of Feta cheese.
Salt/pepper/ dry oregano to taste

Greek Salad Dressing:

1 Cup Red wine vinegar
1 tsp Dijon Mustard
5 Tbsp dry oregano
½ Cup Extra Virgin Olive Oil
Salt/pepper to taste.


In a salad bowl make the dressing by combining all the ingredients.
In another salad bowl, combine all the vegetables, olives and oregano season with salt and pepper and the dressing. Place the feta cheese on top. Let marinade a few minutes before serving