Michael Yates, Executive Chef, Queen’s Harbour Yacht & Country Club
Michael Yates, Executive Chef of Queen’s Harbour Yacht & Country Club in Jacksonville, Fla., says his recent scallops special sold out because of both its presentation and overall flavor balance.
“The flavors and textures of this dish mesh very well,” Yates notes. “The scallops have a buttery, tender, and slight sweet flavor and texture. The corn and carrot-ginger purée create a more savory flavor that meshed well with the sweeter-flavored scallops.”
Initial inspiration for the dish came from Yates’ time at Atlantic Beach Country Club.
“I worked with an Executive Sous Chef named Micah Windham, who is now Executive Chef of Sleeping Lady Mountain Resort in Leavenworth, Wash. He helped me compose my first scallop dish during a dinner service for a special,” says Yates. “Ever since then, every time I make a scallop dish—or any dish—I try to elevate it and make it a little unique and different each time.”
Yates says he finds further inspiration in color combinations, flavor combinations, and the composure of a dish, as local, sustainable products.
“The things that make me most proud of this dish are the memories scallops bring back to mind and the teaching moments I’ve had throughout the start of my career here in Florida,” Yates adds. “This industry is all about learning and teaching others. … We can all learn and improve the food industry to make the experience more enjoyable for the guest; ultimately, this is why we’re here.”
