TJ Garrish, CEC, Executive Chef, L’Hirondelle Club of Ruxton
With a corn sauce, celery salad, hazelnuts and celtuce, TJ Garrish, CEC, Executive Chef of L’Hirondelle Club of Ruxton (Md.), crafted his Sunflower Seed-Crusted Scallops to be a light and flavorful—yet relatively simple—summer dish.
It’s a dish that’s easy to train staff to executive, he says—”a major advantage” for any operation.
Garrish describes the flavors as “corn-forward,” balanced with a slight sweetness from the scallops, plus umami from the sunflower and milk powder crumble.
“It’s light yet very flavorful,” he adds, “and piques interest with the celtuce that I think few have eaten before.”
The element he’s most proud of? The corn sauce, which Garrish says “makes the dish.”
“It’s such a simple sauce,” he notes, “and it shows what ingredients at their peak can do.”
Sunflower Seed-Crusted Scallops
Click here for the full recipe.
