Last week I cerebrated my birthday with good friends, awesome readers, and some amazing paleo-friendly food at Tempo Kitchen & Cocktails. I love that Tempo uses local ingredients and I LOVE that they offer most of their menu gluten-free, so it was a pleasure collaborating with them on this special evening!
If you follow me on social media, you may have seen me sharing details of this event throughout the past month. I worked with the chefs at Tempo and we created a wonderful 6-course dinner. The night was so wonderful and I can’t wait to host more dinners soon!
A bunch of readers and friends who attended the dinner requested a recipe from the night. I took a little poll and the scallop dish won. So I am SUPER excited to share it with you today.
Here’s a sneak peek of the dinner, course-by-course!
Watermelon Gazpacho Shooter with Toasted Cumin and Jalapeño.
Brussels Sprouts with Smoked Bacon and Lemon Vinaigrette (this dish was SO popular, I may need to share it with you, too!)
Prosciutto Wrapped Local Day Boat Monkfish
Heirloom tomato Sugo, and Local Farm Arugula and Pistachio Pistou
Seared Local Scallops
Zucchini, King Oyster Mushroom and Summer Squash “Spaghetti”, Shaved Garlic, White Truffle Emulsion
Grilled Wagyu Top Sirloin Steak
Sweet Potato, Parsnip and Turnip Hash, Local Farm Asparagus, Fig Demi
So much amazing food! Are you full just looking at it? They also made an Upside-down Nectarine Cake based off this LCK recipe, and paired it with coconut ice cream. NOM.
Now… The scallop recipe everyone raved about!
Seared Sea Scallops with Zucchini, King Oyster Mushroom and Summer Squash “Spaghetti”, Shaved Garlic, and White Truffle Emulsion
- 1 lb. fresh scallops
- 1 teaspoon fresh thyme, chopped
- 2 garlic cloves, whole
- 1 Zucchinis
- 2 Summer Squash
- 2 King Oyster Mushrooms
- 1 cup Arugula
- 3 tablespoons toasted almonds
- 2 cups dried shitake mushrooms
- 2 cups almond milk
- 1 tablespoon truffle oil