Appetite For Instruction: Seared Scallops With Garlic, Chile And Cilantro

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Recipe Demonstrated by Chef Anthony Bombaci of Nana

I'm not too familiar with the feeling of winning a prestigious award, unless you count a participation ribbon in every sport I've ever played or beating out all the other 5th graders in my English class to win the weekly spelling bee. It's probably an overwhelming feeling, but I could be wrong.

One restaurant that can boast about its awards is Nana at the Hilton Anatole. They recently earned a four star rating from Forbes Travel Guide. Not to mention a "Best of Award for Excellence" from Wine Spectator Magazine, among many other achievements. From the spectacular views of Dallas from the 27th floor to the Asian artwork to the mighty bottle of Veuve Clicquot Porsandino Champagne displayed in the bar, we know why Nana gained some of their fame.

But the real four star experience comes when chef Anthony Bombaci's dishes arrive at the table.

Today, chef Bombaci demonstrates one of his favorite dishes for Appetite for Instruction. I assisted him by slaving over a hot stove to help prepare the seared sea scallops for your viewing pleasure. OK, OK I didn't help, but I did watch--and I was standing kind of close to stove.

Serves 4 as an appetizer or 2 as an entrée

Sea Scallops, Cleaned & Dried with a paper towel
Fine Sea Salt
1/2 cup Extra Virgin Olive Oil

8 Garlic Cloves, Peeled & Slivered
1 Dry Cayenne Chile, Moistened & Sliced Into Fine Rings
2/3 cup Fresh Cilantro leaves

Step 1: Sear the scallops in a small amount of extra virgin oil on both sides until medium rare. Remove & season lightly with the fine sea salt. Reserve in warm place

Step 2: In a separate pan, place the oil, garlic and the chile slices (the pan should be cold). Place on a medium fire and cook until the garlic is a light golden brown, stirring to promote even cooking.

Step 3: Remove from the fire and add the scallops and cilantro leaves. Garnish with micro cilantro and fresh grated lime zest and a little juice.

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Join the Observer community and help support independent local journalism in Dallas.