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Executive Chef Jonathan Gelman
 

The Texas Traditions Signature Chefs Series

Pan Seared Diver Scallop with Cactus Jelly Glaze

Featuring
Executive Chef Jonathan Gelman

Driskill Grill - The Driskill Hotel, Austin TX

Scallops

8 ea Large U8 Scallops
8 ea Large Crab Cakes (recipe to follow)
1 oz Micro Arugula
4 oz Texas Traditions Prickly Pear Cactus Jelly Glaze Add to Basket
4 oz Country-Style German Mustard Hollandaise (recipe to follow)
4 oz Macadamia Nuts (Toasted & Crushed)
1 oz Maldon Sea Salt
1 oz freshly cracked pepper
1 oz Extra Virgin Olive Oil
1 oz Edible Flowers (garnish)
4 ounce grapefruit supremes (garnish)

Method
Clean Scallops, Season with Maldon Sea Salt & freshly cracked pepper. In a medium sauté pan over medium heat add olive oil and sear scallops until both sides are lightly browned. Add Prickly Pear Cactus Jelly Glaze and place onto plate.

German Mustard Hollandaise

4 ea egg yolks
1 oz lemon juice
1 oz. lemon zest
1 oz Worcestershire Sauce
1 oz Tabasco
1 # Melted Butter
½ oz Maldon Sea Salt
½ oz freshly cracked pepper
4 oz Texas Traditions Country-Style German Mustard Add to Basket

Method
In a small bowl add all ingredients except the butter. Create a double boiler over medium heat, whisk until the mixture is cooked to thick ribbon stage. Transfer to a blender and slowly add the melted butter. Stir in Country-Style German Mustard. Season to taste.
Spoon onto plate.

Crab Cakes

2 oz Texas Traditions Prickly Pear Cactus Jelly Glaze Add to Basket
2 oz Country Style German Mustard Hollandaise (recipe above)
4 oz Dungeness crab
1 ea whole egg
½ oz minced red bell pepper
½ oz minced red onion
½ oz minced green bell pepper
½ oz chopped fresh dill
1 oz lemon juice
1 oz. lemon zest
1 oz Tabasco
4 oz Panko bread crumbs
½ oz Maldon sea salt
½ oz freshly cracked pepper

Method
In a small bowl add all ingredients. Season to taste. Form into quarter size disks and sear in non-stick pan. Cook in oven at 350*F for 5 minutes. Remove and place onto plate.

Finale
Garnish with Micro Arugula, Grapefruit Supremes, Edible Flowers & Macadamia Nuts.

 

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