Chef Michael Farrell has brought a touch of New Orleans to the Cayman Islands. He currently works with Carl Goldner, Food & Beverage Director at The Westin Grand Cayman Seven Mile Beach Resort & Spa where they oversee all of the resort’s culinary properties, including Casa Havana (AAA Four Diamond), Ferdinand’s Caribbean Café, Tortuga Beach Grill & Bar, Café Soleil and the Catering Department. Farrell’s resort cuisine is peppered with his Southern Coastal style. We figured he would be a perfect addition to our Chef Summer Recipes Series.
Farrell has been lauded by The James Beard Foundation, Wine Spectator, bon appétit and DiRoNA along the way.
He was also the Owner and Executive Chef of Nantucket’s Summer House in Cape Cod, which was a local favorite. Farrell led an award-winning dining program at New Orleans’ Maison Dupuy Hotel, which led to him being named one of the “Top Five Chefs of Louisiana” by New Orleans Magazine.
Farrell opened the hotel’s restaurant Le Meritage in 2009, featuring Southern Coastal cuisine. He became a local favorite, and Le Meritage quickly racked up awards including 4 Beans and 4-Star ratings from the city’s top restaurant critics, “Best New Restaurant” by New Orleans Magazine.. Le Meritage was spotlighted in Esquire magazine as one of the “Top Five Post-Katrina Restaurants.” Farrell later opened a second restaurant at Maison Dupuy called Bistreaux New Orleans, which introduced a more casual experience with his “inspired comfort food” and was also awarded New Orleans Magazine’s “Best New Restaurant” accolade.
Needless to say, you will love this recipe. Chef Farrell told us “I want to add to the island and resort’s compelling culinary offerings by infusing my passion for New Orleans and Southern Coastal cuisine into all aspects of the resort’s Food & Beverage program. We’ll purchase only the freshest ingredients from local Caymanian farmers and fishermen to incorporate coastal options such as oysters and caviar from the Gulf, and delicacies like spiny lobster from neighboring islands.”
Featuring a summer staple, corn, Chef Michael Farrell’s Seared Sea Scallops with Corn Nage is the ideal recipe for an gorgeous summer dinner. The sweet taste of scallops plays off with the flavors of summer corn at its peak in this recipe. There is beauty in the simplicity of the dish.
Seared Sea Scallops with Corn Nage**
- 4 large scallops
- 1tsp. olive oil
- 1Tbls. Lemon zest
- pinch white pepper
- pinch sea salt
- Marinate 4 large scallops in bowl with olive oil, zest, salt and pepper let sit 2 hours.
- Heat pan on high heat, sear scallops on each side until golden brown
- 5 ears of corn / cut off the cob
- 1 cup of corn stock or chicken stock (heated)
- 2 tablespoons with cream brought to a boil
- Combine in blender and Puree
- Place warm corn nage on plate.
- Place scallop on the corn noge
- Garnish with fresh peas and micro greens
The Westin Grand Cayman Seven Mile Beach Resort & Spa is located at Seven Mile Beach, George Town, Cayman Islands
**Nage: A nage is a flavored liquid used for poaching delicate foods, such as seafood. A typical nage is a broth flavored with white wine, vegetables, and herbs. The liquid is then reduced and thickened with cream and/or butter.