We had dinner at Halifax restaurant in Hoboken, New Jersey in November 2023, and had the pleasure of meeting Executive Chef Seadon Shouse and experiencing his culinary creativity and his passion for cooking. Over the course of the evening, we learned that there was much more to this dynamic chef than his cooking. He shared his enthusiasm for fishing, foraging, and finding new ingredients and ways to cook them. He and his wife love to travel, and he brings these experiences home to the kitchen, and for that we are grateful!
The book is an excellent read, the recipes are fabulous and easy to follow with beautiful photographs, with recipes for savory courses, desserts, and a recipe for Sweet Vermouth, that they use in their amazing cocktails at Halifax. More importantly, the book also includes a section on resources where you can find specialty ingredients like sea truffle used in some of the recipes.
Chef Seadon Shouse
Chef Seadon loves scallops, as do we, and we had his Sea Scallop Carpaccio, and his NJ Sea Scallops with sea truffle butter, pickled chard, toasted barley, and leeks, at the restaurant, both of which were exceptional. We were delighted that he has included his recipe for Scallops with Sea Truffle in his book.
Chef Seadon Shouse graciously provides permission to Luxury Experience to reprint his delicious recipe for Scallops with Sea Truffle from his book, From The Hill By The Sea – A Book by Seadon Shouse to tempt your palate.
Seadon Shouse writes: “To this day, the best scallops I’ve ever had were delivered fresh by my dad’s Nova Scotia friends who would scuba dive to collect them. I loved scallops so much my dad would take me out to a local restaurant for scallop burgers, which were made by stacking Digby Nova Scotia scallops on a burger bun with lettuce, tomato, and onion – an unusual favorite for a little kid. Digby scallops are named for the coastal town on the Bay of Fundy where they grow and they acquire their sweetness from the nutrient-rich coastal region, which is famous for its spectacular tides. In this recipe, scallops are complemented by sea truffle, a wild foraged coastal delicacy.”
Sea Scallops with Sea Truffle – From The Hill By The Sea – A Book by Seadon Shouse
(from page 37 in his book)
Serves 4 as an appetizer.
Special Ingredient: Sea Truffle (see Resources on page 116: Fred Dardenne, en.fred-dardenne.com)
Ingredients:
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1.50
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Teaspoons
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Dried Sea Truffle Powder
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0.25
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Teaspoon
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Sea Salt
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0.25
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Teaspoon
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Unsalted Grass-Fed Butter
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1
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Sheet
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Puff Pastry
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1
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Egg
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2
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Tablespoons
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Olive Oil
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1
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Cup
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Julienned Fennel
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3
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Cups
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Leek Bulbs
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1
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Ounce
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Heavy Cream
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0.75-1
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Pound
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Fresh Sea Scallops
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2
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Tablespoons
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Grapeseed Oil
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1
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Teaspoon
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Water
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2
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Tablespoons
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Chives
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Salt and Black Pepper, to taste
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Method: Mix the sea truffle powder and sea salt into the softened butter. Place in the fridge to cool. Preheat oven to 400 degrees Fahrenheit. Remove puff pastry from the fridge and using a ring cutter or bowl (about 4 inches diameter), press to cut 4 circles. Place each pastry circle on a sheet pan. Whisk egg and brush a thin coating onto each pastry, sprinkle with sea truffle powder. Bake the pastry until it’s a deep golden color, about 25 to 30 minutes.
While the pastry is baking, heat olive oil in a small pot on medium low. Add fennel and leeks and stie, without browning. After 5 minutes, add the cream, salt, and pepper. Cook until the vegetables are tender, and the cream is thick.
Pat the scallops with paper towels to dry and season with salt. Heat a large skillet on high, add 2 tablespoons of grapeseed oil. Place each scallop flat in the pan leaving room around them. Cook on high for 2 to 3 minutes without moving them. Once golden brown, turn them over. Cook for 30 seconds more. Remove to rest on a paper towel. Heat 1 tablespoon of water in a small skillet until it starts to bubble, remove from heat, and whisk in the cold sea truffle butter to melt it without separating. Gently push the center of each pastry down to make room for the scallops. Spoon 2 tablespoons of vegetables into each pastry, top with the scallops. Drizzle with warm butter and finely cut chives.
For more information or to purchase, From The Hill By The Sea – A Book by Seadon Shouse, please visit the website: https://www.halifaxhoboken.com/store/product/from-the-hill-by-the-sea/
From The Hill By The Sea – A Book by Seadon Shouse
Publisher: Ironstate Holdings, LLC
Publication Date: July 26, 2023
ISBN-13: 979-8218207397
$50 US
For more information or to make a reservation at Halifax, please call the restaurant at +1-201-253-2500 or visit their website: www.halifaxhoboken.com.
Halifax Hours: Halifax is open for Breakfast Monday through Friday from 7:00 am until 10:00 am, and on Saturday and Sunday from 7:30 am until 10:00 am, Brunch on Saturday and Sunday from 11:00 am until 3:00 pm. Lunch Monday through Friday from 11:00 am until 3:00 pm, and for Dinner Monday through Sunday from 5:00 pm until 10:00 pm.
To read about our dining experience at Halifax, please visit: Halifax Restaurant, Hoboken, New Jersey, USA
Halifax
At the W Hotel
225 River Street
Hoboken, New Jersey 07030
United States
Telephone: +1-201-253-2500
Email: Info@halifaxHoboken.com
Website: www.halifaxhoboken.com
Facebook: www.Facebook.com/HalifaxHoboken
Instagram: www.Instagram.com/halifax_hoboken
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