Techniques and Recipes

Scallops
Preparing large batches of scallops—with the quintessential golden crust—is simple with the uniform,
edge-to-edge heat of your Wolf griddle. Serve scallops on their own or create a simple yet elegant lunch
or starter salad. Try serving on top of a bed of arugula sprinkled with prosciutto and Parmesan cheese.
INGREDIENTS
– 2 tablespoons butter,
cut into pieces
– 1 tablespoon extra-virgin
olive oil
– 1 pound large scallops
– Kosher salt
– Freshly ground black pepper
PREPARATION METHOD
1. Set griddle to 400°F; melt butter with oil. 2. Blot scallops dry with
paper towels; season generously with salt and pepper. 3. When butter
and oil are no longer foaming and are just starting to shimmer, add
scallops to the griddle. 4. Cook undisturbed until a golden crust
develops, 2–3 minutes. Flip and cook until golden on other side,
2–3 minutes more. Transfer to a serving platter.
MAKES COOK TIME
4 SERVINGS 4–6 MINUTES
French Toast
with
Browned Butter
Quite simply, the griddle section of this technique guide would be incomplete without a classic breakfast
dish. However, there is nothing basic about this timeless toast when topped with nutty, rich browned butter.
MAKES RACK POSITION COOK TIME
6 SLICES 3 1 2–16 MINUTE S
INGREDIENTS
French toast
– 1½ cups milk
– 4 eggs
– 1 teaspoon vanilla extract
– 1 teaspoon granulated sugar
– ½ teaspoon ground nutmeg
– Pinch of salt
– 6 slices dry brioche bread,
1 inch thick
– 1 tablespoon butter, divided,
more as needed
Browned butter
– 4 tablespoons butter
Serving
– 6 tablespoons maple syrup,
more to taste
– Confectioners’ sugar, optional
PREPARATION METHOD
To make French toast
1. Preheat oven to 350°F Bake Mode with a rack set at position “3.” 2. In a
large bowl, whisk milk, eggs, vanilla extract, sugar, nutmeg, and salt together.
3. Set griddle to 350°F; add 1½ teaspoons butter and evenly coat the cooking
surface with melted butter using a wooden spatula. 4. One slice at a time,
dip bread in the egg mixture, letting excess custard drip back into the bowl;
transfer to griddle and cook until golden, 2–3 minutes per side, adding more
butter as needed. 5. Transfer griddled French toast to a baking sheet. Bake
until pu ed, 8–10 minutes.
To make browned butter
In a skillet over medium-low heat, cook and constantly stir 4 tablespoons
butter until foam subsides and browned bits form, 3–5 minutes. Transfer
browned butter to a cold serving dish.
To serve
Drizzle browned butter over baked French toast. Top each slice with 1 tablespoon
maple syrup or more to taste. Dust with confectioners’ sugar.
BEFORE YOU START
If bread is fresh, leave out overnight
to dry. Substitute challah bread for
brioche, if desired.
92
93
RANGETOP Griddle