Vessel NOLA - Pan Seared Diver Scallops with Tart & Creamy Lemon Truffle Risotto with Chive Oil
A tart yet creamy savory lemon truffle risotto, topped with pan-seared Diver Scallops, garnished with chive oil and micro chervil.
This recipe gives back to Culture Aid NOLA (CAN), a collaborative relief effort of several local non-profits in the culture and hospitality sectors uniting to provide direct assistance, resources, and information to underserved members of the community.
CAN’s model is primarily based around food distribution, to meet the most basic needs of the city’s culture-bearers, service industry workers, and all others who have been affected by the social, medical, and economic impact of the pandemic on New Orleans. CAN operates multiple direct food-relief sites on a weekly basis throughout the city’s most vulnerable neighborhoods. CAN’s goal is to create an intentional and sustainable model to keep relief dollars local, supporting not only individuals but also struggling businesses that contribute to the entire cultural industry.
CHEF AMANDALYNN PICOLO'S STORY
Chef Amandalynn Picolo was born and raised in Gretna, Louisiana in the Greater New Orleans Area. She was raised in a large German Italian family which strongly influenced her love for cooking at an early age––in fact, by the age of eight, she was preparing entire meals at home for her family and baking cookies for Christmas gifts. After graduation, Picolo went to work in Computer Engineering but also worked coking jobs to feed into her passion. Eventually, Picolo’s obvious love for cooking drove her to culinary school where she acquired an Associates in Culinary Arts and a B.A. in Hospitality Management from Stratford University in Falls Church, Virginia.
Her desire to understand the ins and outs of the restaurant hospitality field has led her to work in multiple areas beyond the kitchen as a sous chef, restaurant manager, and director of outlets in a hotel. With over 19 years of food and beverage experience under her belt, Picolo has developed her own signature style of cuisine: new American mixed with New Orleans influences. She has earned rave reviews and gained a large following with locals and tourists since taking over as head chef at Vessel in 2018.