Recipes from Chef Scott Wall at


Lark Creek Walnut Creek

Chef Scott Wall shows how to clean prawns and prepare "scampi" sauce

Whole Leaf Caesar Salad Video Demonstration

Asparagus and Spring Onion Hash with Duck Confit
Serves 4

¼ cup extra virgin olive oil
4 cups peeled russet potatoes, diced and parboiled
Salt and pepper to taste
1 red spring onion, peeled, in 1-inch slices
2 cups jumbo asparagus, trimmed, in 1-inch slices
¼ cup each diced red and yellow bell peppers
4 duck legs confit, meat pulled from the bone
8 eggs
2 tablespoons chopped rosemary
2 tablesppons chopped Italian parsley
1 cup Beurre Blanc (recipe below)

1. Bring salted water to a simmer in a deep skillet or shallow saucepan in preparation for the eggs.
2. Heat oil in a heavy saute pan. When oil is smoking, add potatoes, season with salt and pepper, and lower heat to medium-high.
3. Once potatoes have begun to brown, add onions, asparagus and bell peppers and raise the heat. Saute until onions become tender and asparagus and peppers are al dente, seasoning as you go.
4. Lower the heat. Add the pulled duck meat to warm.
5. Begin to poach the eggs. While they are cooking, finish the hash with the fresh herbs and adjust seasoning.
6. Place a mound of hash in the center of 4 plates. Top with two eggs, and drizzle with Beurre Blanc sauce.

Beurre Blanc Sauce
2 cups white wine
3 sprigs fresh thyme
1 bay leaf
½ cup heavy cream
½ pound unsalted butter
Salt, pepper, lemon juice

1. Heat a saucepan over medium-high heat. Add wine, thyme and bay leaf and reduce by half.
2. Add cream and return to a boil.
3. Cut butter into small pieces and slowly whisk into the sauce, one piece at a time, until all the butter is incorporated.
4. Remove from heat, strain and season with salt, pepper and lemon.

Hand-picked Dungeness Crab Louis Salad
Serves 4

18-20 clean, dry leaves of Butter Lettuce
4 8-minute eggs, halved
12 Cornichons
8-10 ounces hand-picked Dungeness Crab Meat
4 ounces Louis Dressing (recipe below)
To taste Salt & Pepper
Chopped Chives to garnish

1. Stack the lettuce cups facing upwards on a chilled salad plate.
2. In a small mixing bowl, add the Dungeness crab meat and generously coat with the Louis dressing and place on top of the lettuce cups.
3. Arrange the remaining ingredients around the salad, using a pinch of salt and pepper to season the salad.
4. Garnish with chopped chives.

Louis Dressing
1½ cup mayonnaise
¾ cup heavy cream
½ cup chili sauce
2 tbls white onion, grated
2 tbls red bell pepper, grated
3 tbls lemon juice
Salt and pepper to taste
A pinch of cayenne powder

1. Combine all ingredients in a bowl.
2. Refrigerate for at least 1 hour prior to serving. Adjust seasoning if necessary.

Seared Day Boat Scallops With Dungeness Crab and Blood Orange Vinaigrette
Serves 4

12 10-Size Fresh Sea Scallops
Olive Oil for Searing
2 Tablespoons Butter
3 Sprigs of Thyme
3 Blood Oranges, segmented, retaining the juice
1/4 cup Extra Virgin Olive Oil
1 bunch Chives, cut into 1" segments
8 oz. Cooked Lump Dungeness Crab Meat
Salt & Pepper to taste

Vinaigrette:
1. In a mixing bowl, combine orange segments and chives.
2. Start by adding half of the blood orange juice then whisk in the olive oil. The vinaigrette should be loose and balanced in acidity.
3. Season the vinaigrette with salt and pepper.
4. Now fold in the Dungeness crabmeat, being careful not to break up or shred the meat.
5. Set aside to be served at room temperature.

Scallops:
1. In a heavy bottom sauté pan heat the oil until it's almost smoking.
2. S eason the scallops with salt and pepper on a paper towel to avoid any extra moisture before cooking. Add scallops to the pan and reduce heat to medium-high. Cook the scallops for about 3-4 minutes, occasionally rotating.
3. Once a nice brown sear occurs, turn over the scallops, add the butter then the thyme and begin to baste the scallops using a spoon. This should take about 2-3 minutes and the scallops will continue to cook to medium rare.
4. Transfer the seared scallops to a plate and spoon generous amounts of the blood orange-crab vinaigrette over the scallops.