Downtown Restaurant Week: Spotlight on The Palace's seared scallops recipe

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CINCINNATI - In preparation for the 5th Annual Downtown Restaurant Week in Cincinnati, a delicious celebration of food that runs Aug. 5 through Aug. 11, chefs from local eateries offered to share up some of their favorite recipes with 9 On Your Side.

Chef Matthew Beaudin with The Palace shared the following seared scallops recipe that diners can prepare themselves or enjoy at his restaurant during the week:

Seared Scallops
3 ea. U7 Scallops
2 Tbsp Vegetable Oil
Salt, to taste
Black Pepper,  to taste
• Heat oil in Pan over Medium Heat. When hot add Scallops let cook on each side approx 2 minutes. Remove from pan let sit for 1-2 minutes before serving.

Corn Cakes
1 cup Corn Kernels grilled and removed from Cobb
¼ cup Pancake Batter (or make with Eggs Flour and Baking Soda)
2 Tbsp Caramelized Onions
¼ Tsp BBQ Seasoning
Salt to taste
Black Pepper to taste
2 Tbsp Vegetable oil
• Heat oil in pan over medium heat. When hot add ¼ dollar sized dollops of batter (insure there is more corn and less batter in each let cook on each side approx 45 seconds-1 minute. Remove from pan dry on paper.

Duck Confit
4 ea Duck Legs
3 teaspoons kosher salt
3 bay leaves, broken into pieces
2 sprigs fresh thyme
6 garlic cloves, crushed and peeled
4-8 cups lard based on pan size (must ensure legs are submerged)

Sprinkle raw legs with the salt. Mix bay leaves, thyme and garlic with the duck. Cover with plastic and refrigerate for 24 hours, In a saucepan melt the rendered fat over low heat. Blot the duck pieces with paper to dry them. Put the duck in the pan with melted lard, along with garlic, thyme and bay leaves insure they are submerged. If needed, add more lard. Cook covered, gently simmering between 185 degrees and 195 degrees, for 2-3 hours after the duck confit will easily come off the bone. Lift the duck from the fat using tongs and pull meat from bone similar to pulled pork, refrigerate.

Plate corn cakes topped with confit and scallop.
Sauce can be either cream or beef bases both will compliment well or no sauce needed at all.

The Palace is located at 601 Vine Street downtown.

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