Seared scallops, roasted corn and red pepper relish
This week I bring you Chef “Monk” from Biras Creek Resort on the gorgeous island of Virgin Gorda. Virgin Gorda is part of the British Virgin Islands. If you are searching for a truly romantic, private escape, Biras Creek fits the bill.
Accessible only by boat or helicopter, Biras Creek is comprised of 31 luxurious recently-remodeled suites set along the Atlantic Ocean, most with stunning ocean views. Twenty-two Ocean Suites are positioned along the water’s edge and six Garden Suites are tucked back in the naturally landscaped gardens. Two larger Grand Suites and a two bedroom, two bath Premier Suite, all featuring private plunge pools, also sit along the water’s edge.
About Chef Jermaine “Monk” George
It is quite simple. Delighting the palettes of Biras guests and their rave reviews are what Executive Chef Jermaine "Monk" George finds so rewarding about a profession that enables him to put his heart and soul in each dish he skillfully prepares. First exposed to cooking at an early age in the kitchen of his mother Juliette, Monk learned to appreciate down-home Caribbean cooking on the island of Virgin Gorda. Intrigued by the opportunity to express himself by creating new and unique dishes with a Caribbean flair, it did not take him long to realize that he wanted to be a chef.
Monk's training was honed in the kitchens of places such as the Lake Placid Lodge and the White Barn Inn, a Relais & Chateaux property in Maine, but for the past 13 years he has worked his way up from Sous-Chef to Executive Chef at the Biras Creek Resort. Consistent prowess in the kitchen has enabled him to prepare meals for crowds as large as 400, and for names that include George Bush, Senior.
In terms of expectations that he has for his devoted staff, positive attitude is crucial. It is just as important as some of Monk's favorite spices which include Ginger and curry. Like one of his influences, Celebrity Chef Bob Flay, Monk is never afraid to attack new challenges but don't be surprised to see classics such as Eggs Benedict and Beef Wellington on his menu. Available fresh ingredients and timing help determine the menus that he meticulously plans. The biggest mistake that Monk thinks any cook can make in the kitchen is not being aware of timing.
SEARED SCALLOPS, ROASTED CORN & RED PEPPER RELISH
Preparation time: 30 mins
Cooking time: 15 mins
8 large scallops
2 sweet red peppers
3 cups sweet corn kernels
1 tsp salt
1 tsp pepper
2 tbsp olive oil
Sear scallops for 2 minutes on both sides in one tbsp olive oil in pan
Roast two red peppers in the 350 degree oven until soft, peel and dice
Roast corn in 350 degree oven until browned
Toss peppers and corn with the remaining olive oil, salt and pepper
Spoon one cup relish onto center of plate. Place two scallops on each side of relish. Garnish with chopped chives.
The open air Biras Creek Hilltop Restaurant is heralded as having some of the finest dining in all of the Caribbean, and features an extensive wine list and a daily changing menu of the freshest cuisine inspired by local flavors. Open to both resort guests and those just passing by on boat, the restaurant is also home to an outdoor bar serving island specialties like “Mango Maniacs” “Painkillers,” and “Kiwi Coladas,” a private dining room, and unforgettable views of the North Sound.