Twelve-year-old aspiring chef Ally Kustera shared her recipes with PIX11. The Huntington resident is featured on this season of Food Network's "Chopped Junior."
Seared scallops with beurre bland and chives
4 sea scallops
2 Tbsp chopped shallots
1/4 cup white wine
1/4 cup champagne or white wine vinegar
1 stick of butter
- Boil then simmer shallots, wine, and vinegar until reduced to about 1/2. About 10 minutes. Add salt and pepper to taste and then melt butter in sauce and stir.
- Season scallops with salt and pepper. Heat pan, add canola oil. When pan is hot add scallops to brown about 2 minutes on each side. Serve with sauce and garnish with chopped chives.
Ally's Signature Turkey Sandwich
3 medium onions sliced thin
1 tablespoon sugar
1/4 cup balsamic vinegar
Salt and pepper to taste
- Heat oil in pan, add onions sauté for a few minutes. Add sugar and salt and pepper. Cook for about 5 minutes, add balsamic and simmer stirring occasionally until soft and caramelized about 30 minutes on low.
- Assemble sandwich on a roll with sliced roasted turkey, turkey bacon, onions, avocado and mayo.