Jeffery Mora is the Corporate Chef and owner of Metropolitan Culinary Services Inc, chef for the Los Angeles Lakers and devoted Environmentalist. His colorful and extensive career began more than 20 years ago at the Century Plaza Hotel under Master Chef Raimund Hofmeister. Since that time, he has worked as a chef in more than 20 countries, served as a member of the U.S. Culinary Olympic Team in 1992 and 1996, and managed several successful culinary ventures. His distinction as a Chef is in the development of unique menus featuring sustainable meats, seafood, and produce.
Jeffery serves as a board member for several environmental groups, including The National marine Sanctuary Foundation ,the Earth Communications Office, Ocean Futures Society and The Earth Pledge Foundation.
Scallop Ceviche with Mango Chili Salsa and Passion Fruit Juice Ingredients
12 scallops, 6 diced small, 6 sliced thin
1 ripe mango, peeled and diced small
3 oz red onion, diced small
1 red jalapeno, diced small
1 green jalapeno, diced small
1 t chiffonade of mint
4 t chopped cilantro
1 t choppedAasian cilantro
4 limes, zested and juiced
4 t water
4 t passion fruit juice
1 ripe avocado, sliced thin
Sea salt and pepper
Garnish
Micro cilantro and Asian cilantro
Procedure
In a small saucepan over medium heat, add the red onion, jalapenos and water, cook until dry. Place in a non-reactive bowl and stir in limejuice. Let cool. When red onion mixture is cool, drain the limejuice and reserve.
Place the diced mango, cilantro and mint in a bowl and add the red onion mixture. Stir well to combine. Cover and refrigerate. Combine the reserved limejuice mixture and passion fruit juice.
Using two bowls, place the diced scallops in one, and the sliced scallops in the other. Pour half of the passion fruit lime juice mixture into each bowl and refrigerate for 30 minutes.
In the meantime, layer the sliced avocado onto plastic wrap, about 2 inches long and repeat three times.
Remove the diced scallops from the refrigerator and drain the liquid again. Add to half of the mango salsa and combine well. Season with salt and pepper to taste. Spoon equal parts of the mixute on to the center of the avocado slices and roll up.
Assembly
Cut the avocado rolls in half and place on the left side of the plate on an angle, facing toward the bottom corner. Remove the sliced scallops from the liquid and fan next to the avocado roll. Spoon a small amount of the remaining mango salsa on the top right corner of the avocado roll. Spoon some of the liquid on to the sliced scallops. Garinsh with aisan and micro cilantro.
Butter Poached Scallops on a Celery Root Puree with a Morel Asparagus and Fava Bean Ragout
Ingredients
6 scallops
1 celery root, peeled and cut into 1”x 1” pieces
10 oz heavy cream
16 oz lobster stock
12 oz unsalted butter
2 oz lobster roe butter
3oz morels, cleaned
3 oz baby asparagus
3 oz fava beans, blanched and cleaned
1 sweet lemon, sliced thin
1 cup sherry wine
2 oz honey
2 shallots, minced
Sea salt and pepper
Garnish chervil and sweet lemon
Procedure
In a small sauce pan, add the celery root and cream. Season with salt and pepper and bring to a boil. Lower heat and simmer until tender. Remove from heat and place in a blender with 1 t of butter. Puree until smooth, then season to taste and keep warm.
Place the lemon, honey and 2 oz of sherry in a small saucepan and bring to a boil. Lower heat and simmer for 20 minutes until the lemons are tanslucent and tender. Remove from the pan, place in a bowl and keep warm.
In a medium sauce pan, combine the lobster stock and 2 oz of sherry. Bring to a simmer, cooking for 5 minutes. In a medium saute pan, heat 1 t of butter. Add the shallots and saute for 2 minutes. Add the morels, asparagus and fava beans, and cook over for an additional 5 minutes until tender. Deglaze with 2 oz of sherry and season to taste. Set aside to keep warm.
In the meantime, to the lobster stock, wisk in 8 oz of butter, 1 oz of roe butter and the sliced lemons. Bring to a simmer. Add the scallops and cook until tender, about 3 minutes. Remove the scallops with some of the liquid and keep warm.
Season the lobster butter sauce and reserve.
Assembly
In the center of the plate, in the scallop shell, place a small dolop of the celery root puree, then fill 1/3 of the way up with the lobster butter sauce. Place the morel, asparagus and fava bean ragout around the sides of the dish. Top with the scallop and drizzle with the warm lobster roe butter. Garnish with the sweet lemon and chervil.
Seared Scallops on a Truffled Fugi Apple Salad with Micro Basil and Carrot Reduction Ingredients
6 scallops
1 fugi apple, peeled and julienned
1 asian pear, peeled and julienned
16 oz fresh carrot juice
¼ c assorted micro basil
6 oz duck fat
Sea salt and pepper
Truffle dressing
7 oz walnut oil
3 oz olive oil
2 oz black truffle oil
2 oz sherry vinegar
2 oz water
2 small shallots
2 t dijon
2 t powdered sugar
1 t chopped truffles
1 egg yolk
Garnish micro basil
Procedure
In a blender, place the egg yolk, shallots, dijon, sugar, vinegar and water and blend on high for 1 minute. While the blender is still running, slowly add all of the oils until it becomes creamy and smooth. Divide in two bowls and set aside.
Place the carrot juice in a small saucepan over high heat and reduce until almost dry. Remove and add to one of the two bowls of dressing. In the second bowl of dressing, add the chopped truffles.
In another mixing bowl, place the julienne apple, asian pear and basil. Toss in the truffle dressing and season to taste. Set aside.
In a medium saute pan over high heat, add the duck fat. When it is almost at the smoke point, add the scallops. Cook about 2 minutes on each side until the scallops are carmelized and firm to the touch. Remove the scallops and place on a dry, clean cloth and keep warm.
Assembly
Place a small amount of the apple salad on the right side of the plate. Place a scallop on top and drizzle with the carrot dressing. Garnish with micro basil.
