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| CHEFS & CUISINE



Executive Chef Keith Froggett
Scaramouche, Toronto


Roasted sea scallops for a summer garden wedding

by Shelley Waugh
Toronto ... This award-winning restaurant, tucked into the corner of a stately apartment block off Avenue Road, has been earning accolades for its fabulous food, stellar service and glittering skyline view since 1980.

While countless other restaurants have opened and closed over the years, Scaramouche remains a Toronto landmark and one of Canada’s consistently top-rated restaurants. The restaurant has also supported the vibrant culinary scene in Toronto for a quarter century and has trained hundreds of chefs in the making from Ontario’s many colleges and culinary schools.

Executive Chef/Partner Keith Froggett, who arrived at Scaramouche in 1983, skillfully transforms quality, seasonal ingredients into sophisticated dishes as fresh and innovative as the day the restaurant opened. His partner, Carl Korte, assures a warm, gracious welcome.

Wines for Weddings magazines covered the restaurant during their silver anniversary when the London-born Executive Chef’s personal favourites appeared on the five-course, pre-fixed menu: roasted quail filled with Quebec foie gras and wrapped in paper-thin slices of smoked bacon; and grilled calamari salad with mint and celery leaves, red chili and black olives. It's worth repeating.


Roasted sea scallops with spicy preserved lemon, Chive and ginger beurre blanc
By Keith Froggett, Executive Chef

2 shallots, finely diced
50 ml white wine vinegar
50 ml dry white wine
50 ml 35% cream
250 g unsalted butter, chilled and diced
Fresh red chili pepper, finely diced
Preserved lemon rind, finely diced
One thumb sized piece of fresh ginger, peeled, finely diced
Fresh lemon juice
Freshly sliced chives
Salt and freshly ground black pepper
150 g fresh sea scallops per person, at room temperature
Vegetable oil

• Place the shallots, vinegar and wine into a stainless steel sauce pan.
• Place over high heat and boil until almost dry
• Add the cream, return to a boil and lower heat slightly
• Start to whisk in the butter in 5 or 6 piece increments, letting the sauce boil gently between each addition
• Remove from heat and continue whisking for a moment longer
• Add the ginger and lemon rind to taste
• Correct the seasoning with the salt, black pepper and fresh lemon juice
Keep sauce in a warm place, finishing with the chives and chili pepper just prior to serving

To Roast the Sea Scallops
Pre heat the oven to 475°
• Heat a thick bottomed frying plan over high heat; add a little vegetable oil
• Season the scallops with salt and pepper
• Place the scallops into the pan (if cooking a large number of scallops, use two pans)
• Put the pan into the oven for about 3 to 5 minutes until the scallops are just beginning to go firm
• Remove the pan and check the underside of the scallops to make sure that they are golden brown, if not, place the pan back over high heat to colour the scallops
• Arrange the scallops onto a serving plate, golden side up and pour a little of the sauce over them, serving the remaining sauce on the side.

Scaramouche is located at One Benvenuto Place. For reservations, call 416-961-8011. To view the menu and wine list, visit: www.scaramoucherestaurant.com.


WeddingsHoneymoons.com | Wines for Weddings | September 16, 2011
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