Recipe: Matthew Medure’s Torched Scallops and Shishito Peppers
Jacksonville Chef Matthew Medure started his culinary empire in 1997 with Matthew’s—a restaurant featuring handmade pasta and regionally sourced meals. Since then, the chef has opened a total of seven places to eat within the city. And there’s an eighth on the way. Medure shared three of his restaurants’ most popular recipes with Flamingo. Read our story to find out more about Medure’s legacy.
TORCHED SCALLOPS AND SHISHITO PEPPERS
Appetizer Serves 1
- 2 U10 scallops
- 2 shishito peppers
- Sesame oil
- Salt and pepper to taste
- Furikake seasoning to taste
PREPARATION: Lay scallops on a paper towel to soak up excess liquid. Thinly slice each scallop into 4 to 5 pieces. Lay scallops on a plate. Brush with sesame oil and sprinkle with salt and pepper to taste.
Slice shishito peppers lengthwise. Toss in a bowl with additional sesame oil and salt and pepper. Add to plate with scallops.
Using a blow torch, carefully torch entire dish to desired doneness, making sure to hit the edges of the scallops. Sprinkle with furikake seasoning to taste and serve immediately.
