GEORGE'S RECIPE of THE MONTH.
 George has had a love of all things culinary from a very young age, and throughout his career, has worked with renowned chefs and food technologists. He discovered his passion for cooking at the age of five after spending time in his grandmother's restaurant. From then on, under his mother's guidance (who is a talented cook of her own accord) George recalls cooking anything his mother would let him, starting out with scrambled eggs and hamburgers and quickly moving on to fine Italian and French dishes.
After many years of honing and perfecting his culinary craft, George still enjoys what he humbly considers: "complimenting my family culinary experience," by taking courses in regional cuisines pertaining to the vegetable ingredient products his family specializes in, namely: Asian, French, Mediterranean, Mexican and Tex Mex.
Because of George's extensive knowledge and passion for food, he is a great resource to customers in helping them find the right ingredients for their recipe needs. "I need to understand what's happening in the kitchen," he explained. "If my client has an unfavorable flavor note, I need to be able to assess the situation to understand why." That extra level of service and care undoubtedly stems from his love of food and his work alike, which fortunately for George, go hand and hand.
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1/2 cup dry bread crumbs
3 tablespoons melted butter 6 ounces shredded Gruyere cheese 1 cup mayonnaise 1/4 cup dry white wine 1 tablespoon fresh chopped parsley 2 tablespoons GC Farms' extra virgin olive oil 1 pound sea scallops, quartered 1/2 pound cremini mushrooms, sliced 1/2 cup chopped onion |
  1 - In small mixing bowl, toss the bread crumbs with 1 tablespoon of melted butter; mix thoroughly and set aside.
2 - In another small bowl, combine the cheese, mayonnaise, wine and parsley. Mix thoroughly and set aside.
3 - In a skillet over medium heat, saute scallops in 2 tablespoons of melted butter until opaque. Transfer to a plate lined with paper towels. Preheat broiler for medium/high heat.
4 - Reheat the skillet over medium heat and cook the mushrooms and onion in 2 tablespoons of olive oil until tender. Add cheese mixture and return the scallops to the skillet. Cook until heated through and the cheese is melted.
5 - Spoon mixture into individual shells (or ramekins) and sprinkle the tops with bread crumb mixture.
6 - Broil in a preheated broiler 6 inches from heat for 2-4 minutes or until browned.
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                                                                                                                            JUL 2012
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