Learn how to cook one of Hamilton Kitchen’s most popular dishes at home.

Serving traditional Southern fare with a modern twist, Hamilton’s Kitchen is a focal point of the Alfond Inn, which is owned and operated by Rollins College. This month, Executive Chef Jason Klingensmith shares how to make a savory seafood entrée.

Ingredients

12 scallops (U10); three per serving
6-7 oz. blue crab meat (1.5 oz. per scallop)
4-5 oz. mayonnaise
2 oz. chives (sliced thin)
1 Idaho potato (peeled, small diced, hold in water till needed)
4 oz. bacon (chopped)
1 red onion (diced small)
8 oz. French beans (blanched)
1 lb. whole butter (cut in small cubes)
4 lemons (juiced and zested)
1 tsp. lemon zest
3 oz. chardonnay

Preparation

SCALLOPS

1. Mix crab meat with mayonnaise and chives
2. Season with salt and pepper to taste
3. Season scallops and sear 1.5 minutes per side
4. Move scallops to sauté pan
5. Top each scallop with 1.5 oz. crab mixture
6. Place under broiler at highest setting until crab is golden and bubbling

POTATO HASH

1. Add a little oil to medium sauté pan. Once hot, add chopped bacon and cook till golden
2. Remove bacon and reserve till later
3. Add potatoes and cook for 10 minutes, turning to ensure even cooking
4. Add red onion and cook another 5 minutes
5. Fold in the bacon, season with salt and pepper

FRENCH BEANS

1. Heat salted water to a boil
2. Add beans and par cook until desired doneness
3. While cooking beans, heat a little olive oil in sauté pan
4. Transfer beans to sauté pan, cook for 4 minutes

LEMON BUTTER

1. Add juiced lemons, lemon zest and chardonnay to saucepan
2. Reduce by 3/4
3. Remove from heat and fold into cold butter until well incorporated
4. Season with salt and pepper

PLATE UP

1. Divide hash between 4 plates
2. Place beans over hash
3. Place 3 scallops in middle
4. Drizzle butter sauce over each scallop

For Hamilton’s Kitchen reservations, call (407) 456-7598 or visit them online at TheAlfondInn.com.