Cooking In The Kitchen

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50west Bistro



*Patrick Miceli, owner, will accompany to set up HE IS NOT TO BE ON TV since it is ‘too many cooks in the kitchen’




diver sea scallops with roasted barley risotto, roasted cauliflower, green goddess dressing




  • Four, U-10 Dry Diver Scallops
  • Pearl Barley (8 oz.)
  • approx. 1 tbsp of shallots & chopped garlic
  • salt & pepper to taste, bay leaf, olive oil
  • chicken or vegetable stock or water
  • ½ head purple cauliflower
  • 1-2 pads of cold unsalted butter
  • 1 bunch fresh tarragon
  • 1 bunch fresh chervil
  • 1 bunch fresh flat leaf parsley
  • .5 fresh lemon juice
  • Apx. 1 tbsp diced shallots & sliced garlic
  • 1 cup sour cream
  • 1 cup mayo
  • 3 cloves roasted garlic
  • 2 anchovies
  • 1 fresh thyme sprig
  • 2-3 pads of cold unsalted butter
  • 2 oz cooking white wine





Barley Preparation: toast barley (dry) in a 350 degree oven for approximately 10-15 minutes. The barley should just begin to turn a golden brown on the edges. Remove from oven and allow to cool. In a large pot, “sweat” shallots & garlic until they become translucent. Add barley, and cover with approximately 4 cups of stock (chicken or vegetable) or water. Allow to simmer with bay leaf and salt and pepper until all liquid has been absorbed. Remove from pot and allow to cool. Sauté garlic over medium-high heat, allowing the garlic to begin to brown with a small amount of olive oil. Add 8 oz. of barley, and toast over medium-high heat. The barley should begin to develop a nutty aroma. Add 1-2 cups of stock (chicken or vegetable) or water and cook until all liquid has been absorbed. Season to taste with salt & pepper.


Green Goddess Preparation: pulse chervil, tarragon, parsley, sour cream, mayo, lemon juice, salt and pepper until smooth in food processor. Dressing should have a smooth consistency.


Scallop Preparation: season scallops liberally on both sides with sea salt, and allow to dry on a dish lined with paper towel. While scallops are drying, bring a dry skillet up to “smoking”. Remove from heat and add oil. Immediately add the scallops and return the heat to high. Allow scallops to cook on one side for approximately 2-3 minutes, depending on size. Flip and add 1-2 “pads” of cold unsalted butter and continue to cook for approximately 1-2 minutes and serve immediately.

Purple Cauliflower Preparation: Sweat shallots and garlic over low heat with olive oil. Add cauliflower florets and increase heat to medium high for apx. 1-2 minutes, cook until al dente and add lemon juice, white wine and fresh thyme sprig. Season with salt and pepper, cauliflower should be fork tender.



The 50 WEST Signature Scallops recipe is the property Waypoint Hospitality Group Plainville, LLC (DBA: 50 WEST). The sharing of recipe information is granted only to FOX CT for its use during its Morning Show & any applicable marketing use related to said show (online, radio, print, etc).

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1 Comment

  • Google

    Tremendous issues here. I am very happy to see your article.
    Thanks a lot and I’m having a look ahead to contact you.
    Will you kindly drop me a e-mail?