WINTER ON A PLATE: FRESH FROM CHEF JAMES BOYCE OF MONTAGE LAGUNA BEACH

WINTER ON A PLATE: FRESH FROM CHEF JAMES BOYCE OF STUDIO,
MONTAGE LAGUNA BEACH

Flavorful Seafood & Pasta Dishes by Chef James Boyce Add Grace To Winter Entertainingmontage-food

Maine Diver Scallops with Corn Nage

Fresh seafood, hearty root vegetables, winter fruits and holiday spices inspire Executive Chef James Boyce of Studio, the signature restaurant at Montage Laguna Beach, to create delicious, simple dishes well-suited for effortless home and holiday entertaining.

WHAT: Simple yet hearty dishes that tempt the senses and are relatively low in fat and calories, in keeping with Chef Boyce’s modern French-style cuisine with California influences, whose ever-changing menus at Studio feature the freshest of regional, seasonal organic and artisanal ingredients

WHY: New chef-tested ways to make warm and inviting dishes suited for cooler weather and festive celebrations

HOW: Try your hand at Chef Boyce’s recipes, or use his approach to create your own recipe from the freshest seasonal produce

1. Let the ingredients shine: Keep it simple, with the best scallops you can find and organic corn on the cob; Chef Boyce recommends selecting Maine Diver Scallops and a sweet, tender corn variety such as silver ear white corn.

Maine Diver Scallops with Corn Nage by Chef James Boyce

Ingredients

1 shallot, thinly sliced
2 T. butter
1 C. fresh silver ear white corn kernels
2 C. chicken stock
1/4 C. heavy cream
Salt and freshly ground black pepper
1 t. olive oil
12 Maine Diver Scallops, patted dry

Method
Place shallot and butter in heavy saucepan and sweat slightly. Add corn to pan with chicken stock and heavy cream, cook for 7 minutes. Allow to cool slightly and puree in a food processor until smooth, using care as with any hot liquid. Adjust seasoning to taste and hold warm.

Meanwhile, place a large skillet on medium high heat and allow oil to heat. When oil is very hot, but not smoking, place seasoned scallops in plan. Cook on each side for 2 minutes, allowing a golden crust to form. Remove from pan and keep warm.

Presentation
Spoon half of the corn nage onto a warm tray and place scallops on top. Serve remaining corn nage with individual plates.

Note: If fresh corn is not available, look for organic frozen ears

2. Spice it up with pumpkin: nothing says love like homemade pasta, and this ravioli is the perfect showcase for delicious, creamy pumpkin; Chef Boyce keeps it classic, finishing the dish with browned butter and sage

Spiced Pumpkin Ravioli by Chef James Boyce

Dough
2 1/2 C. unbleached flour, sifted
1/2 t. salt
2 eggs
Cold water

Filling
1 small baking pumpkin, peeled, seeded and chopped
1 t. ground nutmeg
1/3 t. grated ginger
1/2 c. ricotta cheese
Salt and freshly ground pepper

Finish
2 T. butter
24 fresh sage leaves

Method
For the dough, mix flour and salt together. On counter or in a large bowl, form a well with the flour and add eggs to center. Mix in a little flour at a time and water, if needed, to achieve a stiff dough. Knead dough for five minutes, cover and allow to rest for 20 minutes.

Preheat oven to 375°F. Spread pumpkin on a sheet tray, sprinkle with nutmeg and ginger and roast until easily pieced with a knife. Fork mash, allow to cook, then mix with ricotta. Add salt and pepper to taste.

Use pasta machine and roll out dough and cut out an even number of circles. Drop a spoonful of filling in the center of each circle, moisten edges with water, and cover with a separate circle. Pinch together edges and allow to dry in refrigerator for about 2 hours. Makes approximately 18-24 ravioli.

Cook ravioli in boiling salted water for about 10 minutes and drain.

Presentation
Melt butter in saucepan until it begins to brown. Place ravioli in 4 warm bowls, serve with barely browned butter and garnish with sage leaves. Provides service for 4.

3. Flavor fish with port and holiday spices: oven-roasted halibut is dressed for the holidays with figs, warm spices and a luscious Port syrup; Chef Boyce incorporates slightly bitter Belgian endive as a refreshing counterpoint to the tender figs

Oven Roasted Halibut with Figs, Endive and Spiced-Port Syrup by Chef James Boyce

Ingredients
6 six oz. pieces of halibut
1 T. olive oil
Kosher salt and freshly ground pepper
3 Belgian endives, halved
6 brown turkey figs, halved
1-2 C. chicken stock or broth
3 C. Port
1 stick cinnamon
1 star anise
1 t. peppercorns
1 T. granulated sugar

Method
Preheat oven to 450°F. Brush each piece of fish lightly with olive oil, and season both sides with salt and pepper. Place fish in a shallow baking pan and cook for 12 to 15 minutes.

In a hot sauté pan, sear the endive and figs with the cut side down. Barely cover the endive and figs with chicken stock and simmer until tender. Season with salt and pepper.

Remove fish from oven and place on a warm serving dish or individual plates with the endive and figs. Drizzle fish with the syrup. Provides service for 6.

Syrup
In a heavy-bottomed pan, combine port, cinnamon stick, star anise and peppercorns. Gently reduce, adding sugar to achieve a syrup consistency.

AVAILABLE FOR INTERVIEWS: Chef Boyce is available to talk about using fresh seasonal ingredients in innovative ways to prepare delicious, healthy dishes that delight the senses.

About Montage Laguna Beach
Montage Laguna Beach, set on a coastal bluff overlooking the Pacific in the heart of the vibrant arts community of Laguna Beach, offers 30 acres of oceanfront luxury. The 250-room craftsman-style resort features beachfront accommodations; a 20,000-square-foot spa; destination dining at Studio; a wealth of outdoor recreation, including three pools, beach and water sports; a fine art collection; and more than 20,000 square feet of indoor and outdoor meeting space. For information and reservations, please contact Montage Laguna Beach toll-free, at 1-888-715-6700; or visit the Web site at www.montagelagunabeach.com.

About Montage Hotels & Resorts
Montage Hotels & Resorts is an ultra-luxury hotel and resort management company founded by Alan Fuerstman in 2002. The company’s flagship oceanfront resort, Montage Laguna Beach, opened in February 2003 in the vibrant arts community of Laguna Beach, California. The company’s second property opened in Beverly Hills in November 2008. Other properties under development are in Cabo San Lucas, Mexico; Deer Valley, Utah and Royal Island, Bahamas. www.montagehotels.com