Never Stop Cooking

By Mary Gajda Retired Chef Michael Tuma Still has the Chops Having grown up spending time in his uncle’s restaurant, The Embers, Michael Tuma knew at an early age what he wanted to do with his life. The Mount Pleasant resident was classically trained by French chefs whom he counted among the best in the world. In fact, Tuma was one of a select group who trained at the world-renowned Greenbrier under the direction of Herman G. Rusch. While the award-winning chef has been retired for two years, he’s not finished cooking anytime soon. We’re honored to share with you his recipe for Scallop and Sweet Corn Salad.  

Scallop and Sweet Corn Salad

INGREDIENTS:
  • 4-5 sea scallops
  • 1 ear of sweet corn
  • 1 tablespoon extra-virgin olive oil
  • Medium radish (cut into 5 slivers)
  • 4-5 cherry tomatoes (cut in half)
  • White tip of green onion (thinly sliced)
  • 1 tablespoon red onion (diced)
  • Small cucumber peeled and diced
  VINAIGRETTE INGREDIENTS:
  • 2 tablespoon of champagne vinegar
  • 6 tablespoons extra-virgin olive oil
  • Sugar, salt and pepper to taste
  • Choice of herbs, cleaned, patted dry and coarsely chopped (for example – chives, tarragon, parsley) to taste.
  INSTRUCTIONS:
  • Blanche corn and shock in ice water, cut kernels off the cob and set aside
  • Sear sea scallops in olive oil. Season with salt and pepper and set aside
  • Place corn and all vegetables on a plate to make a bed of salad
  • Dress with vinaigrette
  • Place scallops on top of salad
  • Garnish by sprinkling herbs as a topping
 

By Mary Gajda

Retired Chef Michael Tuma Still has the Chops

Having grown up spending time in his uncle’s restaurant, The Embers, Michael Tuma knew at an early age what he wanted to do with his life. The Mount Pleasant resident was classically trained by French chefs whom he counted among the best in the world. In fact, Tuma was one of a select group who trained at the world-renowned Greenbrier under the direction of Herman G. Rusch. While the award-winning chef has been retired for two years, he’s not finished cooking anytime soon. We’re honored to share with you his recipe for Scallop and Sweet Corn Salad.

 

Scallop and Sweet Corn Salad

INGREDIENTS:

  • 4-5 sea scallops
  • 1 ear of sweet corn
  • 1 tablespoon extra-virgin olive oil
  • Medium radish (cut into 5 slivers)
  • 4-5 cherry tomatoes (cut in half)
  • White tip of green onion (thinly sliced)
  • 1 tablespoon red onion (diced)
  • Small cucumber peeled and diced

 

VINAIGRETTE INGREDIENTS:

  • 2 tablespoon of champagne vinegar
  • 6 tablespoons extra-virgin olive oil
  • Sugar, salt and pepper to taste
  • Choice of herbs, cleaned, patted dry and coarsely chopped (for example – chives, tarragon, parsley) to taste.

 

INSTRUCTIONS:

  • Blanche corn and shock in ice water, cut kernels off the cob and set aside
  • Sear sea scallops in olive oil. Season with salt and pepper and set aside
  • Place corn and all vegetables on a plate to make a bed of salad
  • Dress with vinaigrette
  • Place scallops on top of salad
  • Garnish by sprinkling herbs as a topping

 

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