Kevin DiLibero strives to create a dining experience where the food is equally balanced with the restaurant’s atmosphere, and his generous creativity and focus on local products and culture. His love and respect for food was instilled in him by his mentor, Raffaele Santrapaia from Capri, Italy, who trained Kevin for three years while he was studying at the Florida Culinary Institute. After holding numerous positions throughout Newport Restaurant Group, Kevin was appointed Executive Chef for 22 Bowen’s Wine Bar & Grille, where he led an experienced culinary team in incorporating the restaurant’s award-winning cuisine with their award-winning wine list. Currently, Kevin is applying his culinary expertise as Executive Chef at Waterman Grille in Providence, RI.
Pan Roasted Georges Bank Scallop Salad
with roasted beet risotto, grilled fennel, toasted almond pea tendril salad and citrus honey vinaigrette
1-2 fennel (grilled or oven roasted)
1 tbsp. of toasted almonds
2 oz. of pea tendrils or baby arugula would work fine as well
2 tbsp. of beet puree
6 cups canned low-salt chicken broth
3 1/2 tbsp. butter
1 1/2 tbsp. olive oil
2 large shallots, chopped
2 cups Arborio rice or medium-grain white rice
1/4 cup dry white wine
1/2 tbsp. fresh lemon juice
1 cup orange juice
½ cup honey
3 tbsp. country mustard
4 cups blended oil
3 tbsp. white balsamic vinegar
Zest of one orange
Salt and white pepper to taste
Oil as needed for searing the scallops
Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add 1/2 cup of broth at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in 2 tablespoons butter. Stir in beet puree and lemon juice. Season risotto with salt and pepper. Transfer to bowl and serve.
Salad With Citrus Honey Vinaigrette:
Mix toasted almonds, grilled fennel and pea tendrils into a large bowl. Season with salt and white pepper to taste. Combine orange juice, honey, mustard, white balsamic vinegar and orange zest in blender. Blend until smooth. Slowly drizzle oil into mixture to create an emulsion. Season with salt and pepper. Label and date for future use. Add 2-3 tbsp. of citrus honey vinaigrette into the salad. Mix salad and place on top of risotto.
Bring a pan with oil to searing heat. Season 4 scallops with salt and white pepper to taste. Cook the scallops until medium, browned on both ends. Place scallops on plate along with risotto and salad.