Chef Georges Perrier has won international acclaim for the exceptional cuisine he prepares at Le Bec-Fin, one of Philadelphia's premier restaurants. He also believes food should be enjoyed regardless of dietary restrictions, and has been at the forefront of making gluten-free dining safe and accessible to all.
At the National Foundation for Celiac Awareness (NFCA) got started, Chef Perrier was a judge at the first Gluten-Free Cooking Spree and became an NFCA supporter plus a leader in championing the cause of gluten-free food.
At this year's Appetite for Awarness, NFCA will honor Chef Perrier for his efforts in advancing celiac and gluten-free awareness. As a special treat, the world-famous chef will demo a gluten-free recipe during the event.
Chef Perrier made a scrumptious scallop recipe in the Drexel Culinary Education Center at Appetite for Awareness. Now, you can conjure Chef Perrier's skills in your own home!
Roasted Diver Scallop with Smashed Pumpkin, Pumpkin Seed Vinaigrette
- 2 U10 Diver Scallop
- 1 sugar pumpkin seasoned, wrapped in foil and roasted at 325 degrees until tender. Peel, smash with fork until soft.
- 1 tbl Pumpkin seed oil
- 1 tsp banyuls vinegar
- 1 tbl toasted pumpkin seed
Sear scallops in pan for color until medium rare. Spoon pumpkin into plate, top with scallops. Combine oil, vinegar, touch of salt and pepper to make vinaigrette and spoon around scallops. Sprinkle with pumpkin seeds.