Jonathan Waxman Cooks at the International Builders' Show

It was busy week in Orlando last week as TurboChef enjoyed its second annual appearance at the International Builders' Show. The conversations were many, the enthusiasm for the oven has high, and the daily live demonstrations – we conducted three each day – were standing room only. The highlight of the week for me was Chef Jonathan Waxman, who took the stage to cook an exceptional three course meal that included broiled diver scallops, roasted rack of lamb, and chocolate soufflés for 20 guests in about 18 minutes.

Jonathan is an exceptional chef and someone you'd be just as pleased to have as a guest at your dinner table as you would to have him preparing the meal. Concentrating on fresh, seasonal ingredients, his "less is more" philosophy delivers food that feels familiar but tastes absolutely exceptional. You can find a collection of his recipes in his recently published cookbook, A Great American Cook, or taste them for yourself on the menu of Barbuto, his Italian bistro on Washington Steet in New York City's West Village. I recommend the roast chicken.

Jonathan's biggest crowd pleaser at the Builders' Show may have been his diver scallops, hand-harvested by divers off the coast of Maine and flown in that morning for the show. He broiled them in the TurboChef Speedcook Oven on a preheated grill pan to deliver a nice sear, then polished them of with Belgian endive and a fresh blood orange vinaigrette. While I'll concede the most important ingredients of genius, experience, and improvisation to Chef Waxman, here's a best shot on goal to recreate that dish for you to enjoy:

Broiled Diver Scallops with Belgian Endive and Blood Orange Vinaigrette
TurboChef Cook Time: 7 minutes
Conventional Cook Time: 30 minutes

Blood Orange Vinaigrette
2 blood oranges
1/4 cup red wine vinegar
1 cup olive oil

Roasted Endive
4 heads Belgian endive, trimmed and cored
1/4 cup of vegetable broth (or water)
3 tablespoons of olive oil
Salt and pepper to taste

Diver Scallops
2 pounds diver scallops (about 20)
3 tablespoons of olive oil
Salt and pepper to taste

1. Peel blood oranges and remove all pith. Slice into cubes and place into a mixing bowl. Stir in red wine vinegar and olive oil.
2. Select Roast > Vegetables > Roasted Vegetables > 1 pound and let the oven preheat.
3. Julienne Belgian endive. Place in a 13x9 pyrex roasting pan with vegetable broth. Drizzle with olive oil. Salt and pepper to taste. Place in preheated oven and press Start. Cook for 3 minutes. When done, remove from oven and place in lower oven on Warming setting until ready to serve.
4. Select Broil > Seafood > Shellfish > Scallops > 40 count and allow oven to preheat. While preheating, place cast iron grill pan coated with non-stick cooking spray in oven until hot.
5. Place scallops in mixing bowl and toss with olive oil, salt and pepper.
6. Place scallops on hot grill pan, flat side down, place in oven and press Start. Cook for 4 minutes.
7. As an appetizer, serve one to two scallops per plate, seared side up on a small bed of the endive. Dress with blood orange vinaigrette.