Flavor Trends, Strategies and Solutions for Menu Development




By Flavor & The Menu
May 5, 2020


Brian Cantrell photo

Brian Cantrell

Flavorful, light and colorful, the Seared Diver Scallops at Oceanic epitomize a successful modern entrée. Served atop a creative take on tabbouleh, this signature Mediterranean dish from Brian Cantrell, Executive Chef, is a customer favorite at the upscale seafood restaurant.

“The dish is a wink to our owner who is from the Mediterranean,” says Cantrell. “The flavor is fresh and light, and lets the delicate shellfish really shine.” U-10 diver scallops are seared in Greek extra-virgin olive oil, then topped with briny capers, sweet orange wedges and anise-like fennel. They’re plated over a bed of tabbouleh that swaps out traditional bulgur wheat for earthy beluga lentils. Cucumbers, tomato, parsley, red onion, lemon juice and olive oil round out the salad.

“The outcome is a clean flavor,” says Cantrell. “Not only is it visually and texturally appealing, it’s delicious and healthy.”


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