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Oceana Magazine Summer 2008: Chef's Corner: Germain Haro

Germain Haro started his cooking career at a fast food chain, but these days he's catering to a more refined clientele at the Avenue Grill and 1331 restaurants at the JW Marriott Hotel in Washington, D.C. As the son of a dedicated conservationist, Haro learned at a young age to value sustainable food. "As chefs, we are one of the major purchasers of fish, and we need to start buying only from approved fisheries," Haro said. "We also need to purchase local produce, which helps the local economy and lowers our carbon footprint." 

DIVER SCALLOP DYNAMITE 
with citrus beurre blanc

3 each diver scallops (wild caught)
2 ½ tablespoon Dungeness crab (trap caught)
½ teaspoon sturgeon roe (farmed)
1 tablespoon mayonnaise
¼ teaspoon paprika
¼ teaspoon nutmeg
To taste salt and pepper
½ cup heavy cream
3.5 oz unsalted butter
¼ cup orange juice
2 tablespoons of olive oil
Two each green onions (scallions) 

Diver Scallops and Crab Mixture

Place your pan on the stove on high heat and add 1 tablespoon olive oil. Bring the olive oil to just before smoking temperature. Add diver scallops to the pan and lightly brown on both sides for 3-4 minutes each until they show an even caramel color on both sides - the scallops should be halfway cooked. Set aside.

In a bowl, mix the crab, mayonnaise, paprika and nutmeg. Place the crab mixture on top of the diver scallops. Place in the salamander until brown or, if you do not have a salamander, turn your oven to broil at 450 degrees. Place the diver scallops in the oven (top shelf) for 2-3 minutes or until the crab mixture lightly browns.

Beure Blanc

Dice the butter and let sit until it has softened. In a deep or sauté pan add the heavy cream and orange juice and reduce by half. Once it has reduced, remove the pan from heat and slowly whisk in the butter by quarters until the sauce has thickened. Add a pinch salt and pepper. If you need to add more heat to the sauce to melt the rest of the butter, be careful because the sauce can separate.

Plating

Place the sauce on the bottom of a bowl, than add the scallops to the center of the bowl. Place the sturgeon roe on top of each scallop and crab mixture.