Atlas Global Bistro's Bohemian scallop - Fox 2 News Headlines

Atlas Global Bistro's Bohemian scallop

Posted: Updated:
  • Recipe CollectionMore>>

  • Chef Rebecca's grilled zucchini, quinoa & chickpea salad

    Chef Rebecca's grilled zucchini, quinoa & chickpea salad

    Monday, July 28 2014 9:05 AM EDT2014-07-28 13:05:58 GMT
    Grilled Zucchini, Quinoa & Chickpea Salad courtesy Chef Rebecca, Busch's Market
    Grilled Zucchini, Quinoa & Chickpea Salad courtesy Chef Rebecca, Busch's Market

  • Club Corp Charity Golf Outing

    Club Corp Charity Golf Outing

    Sunday, July 27 2014 12:03 AM EDT2014-07-27 04:03:46 GMT
    The Skyline Club and TPC Michigan are hosting the 2014 ClubCorp Charity Classic Golf Outing. Its 18 holes of golf, continental breakfast, lunch, gifts prizes and awards! It's happening on Monday August 4, 2014.
    The Skyline Club and TPC Michigan are hosting the 2014 ClubCorp Charity Classic Golf Outing. Its 18 holes of golf, continental breakfast, lunch, gifts prizes and awards! It's happening on Monday August 4, 2014.
  • TAQO Detroit's Fajitas and Guacamole

    TAQO Detroit's Fajitas and Guacamole

    Wednesday, July 23 2014 12:08 PM EDT2014-07-23 16:08:32 GMT

    Get the recipes for Fajitas and Guacamole courtesy of TAQO Detroit.

    Get the recipes for Fajitas and Guacamole courtesy of TAQO Detroit.

(WJBK) -

Get this recipe courtesy of Atlas Global Bistro, one of the many restaurants taking part in Detroit Restaurant Week this fall.

For the Grapefruit gelee
1 quart ruby grapefruit juice
1 vanilla bean seeds scraped out
½ cup sugar
1 juice and zest of lemon
1T gelatin

Method:
1. Combine Grapefruit Juice, vanilla seeds and pod, sugar, and lemon juice and zest and Reduce by half

2. Add  gelatin powder and Whisk to dissolve
3. Simmer 3 minutes

4. Strain through a fine mesh strainer and cool till set

For the Rosemary Air
1 qt cold water
2 oz St Germaine
6 sprigs Rosemary
1T soy lecithin

Method:
1. Bring water and rosemary to a boil. Simmer for 20 minutes and set aside. Let steep off heat for 30 minutes
2. After 30 minutes strain and add St Germaine and cool
3. When cool place in a square pan add lecithin and partially cover with plastic wrap.
4. Insert immersion blender so that the top half is above water and whip at a high speed aerating the water and forming stable bubbles. Repeat as necessary.

For the Baby Bok Choy
1 case baby bok choy
2 gallons of boiling salted water (should taste like the sea)
1 gallon ice water

Method:
1. Pull off any wilted or discolored leaves from the outer layer of the bok choy and trim the root end.
2. Plunge bok choy in salted boiling water and boil till tender and bright green
3. When tender immediately put in ice water to shock
4. When cool cut into quarters

Bohemian Scallop
Put a tablespoon of grapefruit gelee in the window to soften.
Season I scallop well with salt and pepper and sear well on top and bottom in a very hot pan you're looking for a deep bronze color. When seared set aside to rest.
Heat seasoned butter water in a pan and bring to a simmer, add bok choy and toss to heat through.
Curl bok choy in a rosette at the bottom of a small asian bowl and set scallop on top pour loosened gelee over scallop so that it pools in the bottom of the bowl.  Use a demitasse spoon  to place ½ teaspoon of black tobiko on scallop and then top with a spoon full of rosemary air serve imediately

Powered by WorldNow

WJBK-TV | Fox 2
16550 West Nine Mile Rd.
Southfield, MI 48075

Main Station: (248) 557-2000
Newsroom: (248) 552-5103

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | Terms of Service | Ad Choices