At the Longboat Key staple that is Harry’s Continental Kitchens (525 St. Judes Dr., Longboat Key. 383-0777; harryskitchen.com), executive chef Ian Clark is revered for his coastal cuisine, from his Gulf of Mexico grouper to his lobster risotto. Harry’s (founded by Harry Christensen and family) has been delighting guests since 1979, and the company boasts the award-winning restaurant, the gourmet deli and wine store, and the catering operation. Clark’s culinary vision keeps Harry’s fresh and forward-minded.
Q: What led you to pursue a culinary career?
A: I started at a small seafood restaurant in New Jersey when I was 14 as a busboy and I moved up to line cook. That was where I fell in love with cooking. After graduating from high school, I went to the Culinary Institute of America. I did my externship at Harry’s, returned after acquiring my degree, and worked my way up to executive chef.
Q: What makes Harry’s stand out from the other restaurants on Longboat Key?
A: It’s a combination of all the different aspects that Harry’s delivers on. We have casual dining for breakfast and lunch, and a patio bistro and happy hour. In the evening, we convert to a five-star dining atmosphere. On top of that, not only do we offer a fine dining experience but we also have a gourmet deli right across the street and our convenience store next-door. We even have our catering business that brings Harry’s finesse to your home or anywhere you desire. This makes Harry’s totally unique.
Q: What is one of your signature dishes and how have guests responded to it?
A: Usually it is my Oysters Rockefeller. Our guests always tell me that they have eaten it in countless restaurants all over the world and that mine is, by far, the best they have ever had.
Q: What is new and exciting this fall at Harry’s?
A: What we are looking forward to doing this season is to start each new prix fixe menu with a wine dinner to showcase our exceptional, award-winning wine list and palate-delighting inspirations. Our prix fixe menu is constantly evolving with seasonal ingredients and new trends, so there is always something new to tempt the taste buds. Earlier this month, we introduced our seafood extravaganza four-course prix fixe menu, which has been popular.
Q: What are your favorite things to do outside of work?
A: I’m an avid fisherman and have recently become a spear fisherman. I love to be either at the beach or on a boat whenever possible. I just began the process of getting my advanced SCUBA certification with my girlfriend, Noelle. Hopefully, we will get to Key Largo to dive the Spiegel Grove wreck soon.
MACADAMIA NUT CRUSTED SEA SCALLOPS WITH MANDARIN ORANGE AND POPPY SEED BUTTER
Ingredients:
For the butter compote:
4 ounces soft butter
2 ounces frozen orange juice concentrate
2 ounces sugar
2 ounces poppy seeds
Dash of yellow food coloring
For the nut crust:
6 ounces macadamia nuts
2 ounces sugar
2 teaspoons poppy seeds
1 whole orange rind, grated
For the bechamel sauce:
2 ounces soft butter
4 teaspoons flour
2 cups half and half
Salt and white pepper, to taste
For the main dish:
12 ounces bechamel sauce
1 15-ounce can fancy mandarin orange segments in light syrup
40 20/30-count sea scallops
Method:
For the bechamel sauce, put the half and half in a pan on medium heat. Mix the butter and flour to make a roux, add it to the pan with salt and pepper, bring it to a boil and set it aside. For the main dish, whip the butter compote ingredients together and chop up the nut crust ingredients. Place the scallops on a half-sheet tray, putting the nut mixture on top of each scallop. Bake in a 425-degree oven for 10 minutes or until brown on top. Heat the bechamel and add the butter compote with a whisk. Mirror the plate with butter sauce. Put five orange segments around the plate, place the scallops in-between the orange segments, and serve.
