Chefs for the Cure founder Chef Kenny Wagoner cooks his recipe for scallops

June 23, 11:37 AMOrganic Food ExaminerNatalie Rotunda

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Yesterday, Cancer Treatment Centers of America at Southwestern Regional Medical Center Executive Chef Kenny Wagoner cooked his recipe for jumbo scallops for noon KOTV viewers. It’s one of the recipes he’ll prepare for attendees of the Fifth Annual Chefs for the Cure event at CTCA’s Tulsa location. Funds raised benefit the Susan G. Komen for the Cure Association. Chef Wagoner’s connection, and inspiration, for founding Chefs for the Cure, is his mother Margaret, a 12-year survivor of breast cancer.

That’s Christy Southard, Executive Director, of the Susan G. Komen for the Cure—Tulsa Affiliate, sharing the set with the Chef.

Viewers of the telecast were invited to write in for the recipe. With permission, I’m printing it here. Enjoy!

Pan Seared Jumbo Scallop with Red Onion Marmalade

For scallops:
4 ea. jumbo scallops
1 tbsp olive oil
1 pinch salt and pepper

For onion marmalade:
1 ea small red onion sliced thin
1 tsp chopped garlic
1 tsp grated ginger
1 cup red wine
½ cup honey

For crepe:
2 ea whole eggs
1 cup milk
2/3 cup flour
4 tbsp shitake mushroom powder
1 pinch kosher salt
1/12 tsp olive oil
2 tbsp chopped spinach
1 tbsp parmesan cheese

For Port Wine Reduction
3 cups port wine
2 tbsp raw sugar

Heat olive oil, season and then sear scallops until golden brown on both sides. Finish in 350 degree oven for about ten minutes. Set aside. Sauté red onions in a separate pan with garlic and ginger. Add wine and simmer until most of the liquid is evaporated. Finish with honey.

The 5th Annual Chefs for the Cure event happens from 6:30 p.m. until 10 p.m., Saturday, June 27th, on the grounds of Cancer Treatment Centers of America at Southwestern Regional Medical Center, 81st & Highway 169, Tulsa, Oklahoma. For reservations, call (918) 286-5690.

Video courtesy of KOTV