In celebration of Clio, really of chef Ken Oringer, we took a favorite dish from Clio’s opening menu as an inspiration. The dish was elegant, smart, forward-thinking, and delicious. Ken’s creation was Seared Day Boat Scallops with parsley root, fried parsley, and osetra caviar. The seared scallop sat on a bed of parsley root puree. The scallop was topped with a rich scallop sauce loaded with osetra caviar. It was topped with fried parsley and ringed in a dark green parsley oil. Its elegance, refinement, and full flavors spoke of the style of food that we produced under his guidance at Clio. We took the elements and re-imagined them as a pasta course. We made parsley and preserved lemon noodles, and a white bolognese sauce enriched with ground scallops, parsley root, fennel, and onion. We tucked a spoonful of parsley and wakame puree under the pasta and topped it with caviar and a generous grating of sea truffles. The dish was delicious. It was incredibly inspiring to take a dish from one of our mentors and reinterpret it in recognition of his wonderfulness.
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