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The Casino Gourmet
MotorCity Casino’s management decided on day one that, the dining choices at their casino would be so spectacular that the casino would become a night-out destination even for those who don’t gamble. They hit the jackpot with Iridescence. This elegant, contemporary-style homage to the culinary arts, features tempting appetizers, bold extravagant entré 0 Des, and uniquely elegant desserts. All of which are enjoyed in an intimate and comfortable setting.
From appetizers such as Fire Roasted Eggplant to main dishes like Sweet Potato Encrusted Whitefish, I was ready to roll the dice and try them all. But this evening was dedicated to Chicken Satay followed by Pan Sautéed Scallops with Garlic.
So, who is the mastermind behind the scenes? MotorCity Casino Executive Chef Michael Russell, CMC. He is one of only two working Certified Master Chefs (CMC’s) in Michigan and has won nearly 40 gold medals in international culinary competitions. Praise worthy of an epicurean salute, especially when you learn he earned a Purple Heart and Silver Star while serving in the United States Navy.
As my taste buds began to recover from their workout, Chef Russell and Executive Pastry Chef Tariq Hanna reminded me to save room for dessert. Kaboom! That’s Iridescence’s signature dessert, a chocolate cone filled with a variety of mousse, fruit and garnishes. And book a return reservation, please!
Sauteed Scallops With Garlic-Zucchini Sauce
Ingredients
Peanut oil ~ 1 tablespoon
Zucchini, trimmed and chopped ~ 2 cups
Jalapeno pepper, steamed, seeded, minced ~ 1 tablespoon
Garlic, minced ~ 1 teaspoon
Salt, coarse ~ 1 teaspoon
Sugar ~ pinch
Scallops, medium ~ 24
Sage sprigs ~ 6
Preparation
Sauté the zucchini, jalapeno and garlic for about 4 minutes until the zucchini is soft but still green. Remove from heat and cool the mixture slightly. Place in a food processor and process until thick and smooth. Taste and season as needed. Combine the salt and sugar and season the scallops. Sauté the scallops for about 3 minutes until golden brown. Place some sauce on the plate and the scallops on the sauce together with a sprig of sage.
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