"Recipes from the Chef's Kitchen"

Main Items...
Ingredients:
1)  8 each large Sea Scallops
2)  2 tbs. Pancetta Bacon
3)  1/2 cup Chanterelle Mushrooms
4)  2 tbs. diced Onions or Pearl Onions
5)  2 tbs. Corn Kernels
6)  1 tbs. Fresh Basil (Chiffonade) or...
7)  Black Truffles (if desired)

The Sweet Corn Sauce...
Ingredients:
1)  1 cup Yellow Sweet Corn
2)  1/4 cup White Spanish Onions
3)  1 cup Vegetable Stock
4)  1/2 cup Heavy Cream - reduced by 1/2
5)  1 oz. Vegetable Oil

Method:
1)  In a sauce pan...heat oil and add onions.
2)  Cook slowly and add corn repeating this process.
3)  In another sauce pan, start reducing the heavy cream.
4)  Now add the stock to the onion-corn mixture, cook an
      additional five minutes and add heavy cream.
5)  Cool slightly and place in a blender and puree.
6)  Strain, if desired, and place on the side.

Method II:
1)  Now heat two saute pans with oil in them and salt and
      pepper the scallops.
2)  In one pan, cook the scallops until brown on both sides
      or until desired temperature.  If it is needed to be cooked
      more, it can be place in a 400 degree oven until finished.
3)  In another pan, start the bacon until brown.
4)  Add mushrooms, onions, corn.
5)  Finish with salt and pepper and the basil.

Main Items...
Ingredients:
1)  4 each Halibut Fillet 6 oz. each  (see recipe below)
2)  1 lb. Spinach, cleaned  (see recipe below)
3)  1 cup Cantaloupe Vinaigrette  (see recipe below)
4)  1/2 cup Summer Melon Salsa  (see recipe below)
5)  3 bunches Chives, chopped

To Plate:
1)  Place spinach in center of plate, place fish on top.
2)  Put salsa on top of fish and vinaigrette around the
      outside.

Cantaloupe Vinaigrette...
Ingredients:
1)  3 oz. Rice Vinegar
2)  1 tsp. Dijon Mustard
3)  1/2 each Cantaloupe Melon - chopped
4)  6 oz. Vegetable Oil
5)  2 tbs. Sugar
6)  Salt to taste

Method:
1)  Place vinegar, mustard, sugar and melon in blender
      and puree slowly.
2)  Add oil in a steady stream.
3)  When finished, add salt to taste and reserve.

Melon Salsa...
Ingredients:
1)  1/4 cup Cantaloupe - diced
2)  1/4 cup Honeydew - diced
3)  1/4 cup Watermelon (seedless) - diced
4)  1 bunch Green Onions - chopped
5)  1 each Jalapeno Pepper - finely diced
6)  1/2 each Lime (squeezed)

Method:
1)  Mix all ingredients in a bowl and reserve.

Spinach...
Method:
1)  Heat oil in a large saute pan...adding spinach in batches
      as it cooks down.
2)  Add salt and pepper to taste.

Halibut...
Method:
1)  Add salt and pepper on top of each fish fillet.
2)  Heat oil in pan and place fish in pan top side down.
3)  First saute until light brown.
4)  Flip fish over using spatula and place in a 425 degree
      oven for 5-8 minutes or until texture is firm.