Chef’s Summer Recipes: Chef John DeLoach’s Seared Sea Scallops

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It takes quite a skilled chef to take attention away from NYC’s hottest dance club and onto his dishes. This is what Chef John DeLoach has done at LAVO New York, where he is currently the Executive Chef, working with Managing Chef and Partner Ralph Scamardella.

DeLoacj was born and raised in Brooklyn. DeLoach helped his grandmother cook authentic Italian meals and grew to love the craft. At LAVO, DeLoach aims to replicate the feeling of his family’s Sunday dinners, which featured large Southern Italian dishes shared communally by his large boisterous family. Hungry for more? Check out his recipe for Seared Sea Scallops.


  • 6oz Scallops
  • 2oz Cannelini Bean Ragout
  • 1oz Basil Pesto
  • 1oz Tomato
  • 1oz Herb Basil
  • 1oz Parsley
  • 1oz EVOO


  1. Season and sear the scallops golden brown on all sides and set aside
  2. Saute the garlic and add the bean ragout and simmer
  3. Season and add tomato
  4. Pour in plate, add scallop and top with pesto
  5. Garnish with microherbs

Cannelini Bean Ragout:

  • 2 cups white beans
  • 3 cups chicken stock
  • 1 white onion
  • 2 bulbs fennel
  • 1 shallot
  • 1 lemon juiced
  • 1/2 cup white wine
  • 1/4 pound pancetta
  • 1 tsp fennel pollen
  • Salt and pepper to taste


  1. Soak the beans overnight, then drain and wash
  2. Bring all ingredients to a boil and simmer until the beans are tender
  3. Set aside and cool for service.

Lavo Italian Restaurant & Nightclub is located at 39 E 58th St, New York, NY, United

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Blanca Valbuena
I am one of the co-founders of FriendsEAT. Obviously, I love to eat. Other passions include A Song of Ice and Fire, Shakespeare, Dostoyevski, and Aldous Huxley.
Blanca Valbuena
Blanca Valbuena

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