Although Chef Seadon Shouse
went to culinary school, in a way his training began back in rural Novia
Scotia, Canada where he grew up fishing, foraging, and planting. For a chef,
there could not be a better foundation than an appreciation, respect, and
passion for the food he creates from an early age. His cookbook and memoir, From The Hill By The Sea - A
Book by Seadon Shouse
is filled with wonderful recipes,
beautiful photographs, and interesting stories about growing up, fishing, and
foraging in Nova Scotia with his sister and his dad. As the Executive Chef at Halifax restaurant
in Hoboken, New Jersey, Seadon Shouse delivers his creative
cuisine from the cookbook to the table with love. Until you can visit the
restaurant and taste his cuisine personally, the book is a perfect gift for
foodies, foragers, and lovers of a good story.
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
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.
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.
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."
Scallops with Sea Truffle - From The Hill By The Sea - A Book by Seadon
37 in his book)
Serves 4 as
Ingredient: Sea Truffle (see Resources on page 116: Fred Dardenne,
Dried Sea Truffle Powder
Unsalted Grass-Fed Butter
Fresh Sea Scallops
Salt and Black Pepper, to taste
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.
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.
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.
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/
Hill By The Sea - A Book by Seadon Shouse
Ironstate Holdings, LLC
Date: July 26, 2023
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.
about our dining experience at Halifax, please visit: Halifax Restaurant, Hoboken,
New Jersey, USA
At the W
New Jersey 07030
Experience on YouTube: @edwardnesta9910 @luxurypair
Follow Luxury Experience on Facebook: www.facebook.com/LuxuryExperience
Follow Luxury Experience on Twitter: www.twitter.com/luxurypair @luxurypair
Experience on Instagram: www.Instagram.com/luxurypair @luxurypair
© December 2023.
Luxury Experience. www.LuxuryExperience.com All rights reserved.