Every month I meet with the island's chefs and home cooks and watch them perform their culinary magic. The best part? You can enjoy the finished fare. This month, I met chef Dan Kelleher at his girlfriend Emily Serge's home, where he made me Martha's Vineyard Bay scallops with risotto and elote salad. Oh, and don't forget, our resident dog, Tank, also joined us when he wasn't on squirrel duty.
Kelleher has been in the restaurant industry for 20 years. Since moving to the Vineyard in 2007, he has worked at numerous eateries across the island. “I didn't go to culinary school,” Kelleher said. “I learned on the job. My friend's parents owned a restaurant and I started as a dishwasher. It was just a job. But then they invited me on a holiday in Greece. Tasting all of Greece's great cuisine left Kelleher not only satisfied but also inspired: “I decided to pursue cooking as a career.''
When I asked Kelleher why she chose the meal she had prepared for us, she had several reasons. “I like simple meals,” he said. “I like to let the ingredients speak for themselves. Plus, you can definitely make this recipe at home.” Kelleher also places an emphasis on using local, seasonal ingredients. “We were lucky enough to get some scallops today. We're very lucky here. There are a lot of great farms and fish markets on the island.”
Kelleher had all the materials organized and ready. I watched as he took out what looked like a flamethrower and scorched the corn. Standing on deck and watching someone shoot fire might normally be nerve-wracking, but Kelleher was clearly in his element. “It's a cooking torch. It's the same appliance you use when making crème brûlée,” he said. Of course I thought (like I've made crème brûlée).
While Kelleher cut the corn from the cob and put it in a bowl, the risotto simmered. I'm always impressed by people's ability to multitask effortlessly, especially in the kitchen, where things often burn. Kelleher ran two pots and talked to Emily and me while she chopped vegetables and herbs. He didn't seem bothered in the least while I took pictures, and Tank bravely barked at the squirrel standing on the deck.
When Kelleher was ready to sear the scallops, she took them out of the refrigerator and placed them on a paper towel. “If you dry the scallops before cooking, you'll get a better sear,” he said. “The liquid will release. Place it on a paper towel 15 minutes before baking and return it to the refrigerator. If it's white, it may have been frozen or the liquid may not have drained properly.”
The meal took about an hour to prepare from start to finish and I couldn't wait to eat it. Kelleher served her three meals in beautiful white bowls and set them on the table. After oohing and aahing and taking pictures, we sat down to enjoy our feast. It was amazing. The risotto melted in your mouth. The elote salad was sweet but had some spiciness from the jalapeños, and the scallops were mild and delicious. I told Emily she was a lucky woman. She nodded. “Dan makes dinner 98 percent of the time,” she said. “I don't know many chefs who want to cook when they get home. Luckily for me, Dan does.”
Don't be jealous. You can enjoy this meal too. The recipe is below. I wish Kelleher would come over and cook this and other meals for me. He recently started a private chef business called Sea Salt & Harvest. “The name brings to mind the sea and fresh bounty,” he said. “A taste of the New England coast and the Mediterranean.” Hmm.
To contact Dan Kelleher, visit his website. seasalharvest.comor send an email to chefshkelleher@gmail.com. You can also find him on Instagram. instagram.com/sealtharvest.
Martha's Vineyard Bay Scallops with Risotto and Eloto Salad
1 pound bay scallops
Remove the scallops, place the scallops on a paper towel, and refrigerate. While the risotto is cooking, heat the skillet and brown.
Erote
5 ears of corn
1/2 red bell pepper (cut into small cubes)
1/2 orange bell pepper (cut into small cubes)
1/3 to 1/2 small jalapeño (cut into very small cubes)
1/4 medium red onion, cut into small cubes
1 bunch coriander (chopped)
1 lime
2 tbsp.mayonnaise
1-2 teaspoons Cholula hot sauce
1/4 to 1/2 cup cotija cheese (can be substituted for feta cheese)
risotto
4 cups chicken stock
1 cup arborio rice
1/2 cup red onion (chopped)
1/2 cup red and orange peppers (diced)
2 tbsp.butter
Parmesan cheese
Heat the stock and start the risotto. While it is heating, stir-fry the vegetables and add the arborio rice. Toast for 1 minute, deglaze with white wine (optional), and begin to stir in the hot stock, 1 tablespoon at a time, stirring the rice constantly. Once all the stock is incorporated, add the butter and Parmesan cheese. While the risotto is cooking, remove the corn (partially cooked/charred), cut off the cob, add all the diced vegetables and cilantro, then add the zest and juice of one lime. Add mayonnaise, Cholula, Cotija cheese, salt, and pepper to taste.
Remove the scallops from the refrigerator, season with salt and pepper, and fry in hot oil. After about 90 seconds, add the butter and start flipping. Once it's turned over, it's finished. Arrange on a plate and enjoy.
