Seared Foie Gras
Peninsula Grill feels a bit like a Southern gentlemen’s club that wisely and graciously invites the ladies, on bent knee, to supper and later into the parlor (that is, bar) for a dandy of a mint julep and some romantic banter. Suave, swank, and debonair, Peninsula Grill is decorated with restrained Southern taste and hushed by soothing, slate-gray, velvet-lined walls and nineteenth-century portraits of celebrated Charlestonians. Intimate, with just one hundred seats in the dining area, Peninsula Grill is Charleston’s premier special occasion restaurant and one of her most revered. People come from near and far on birthdays, anniversaries, and other notable life occasions for Robert Carter’s elegant (but never prissy) new American cuisine with Southern influences.Robert’s been steering the ship here since the restaurant opened in 1997, garnering awards and international praise along the way. Though many menus have been modified over the years, he still sticks to the original plan—“a timeless restaurant that is identifiable as both upscale and casual.” Toward that end, he gives diners “steakhouse” choices, like simple grilled steak and seafood paired with a number of sauces (ponder toasted pecan–rosemary butter sauce for a fleeting indulgence!), and dishes he constructs, like his signature Seared Foie Gras with Black Pepper–Duck Biscuits and Carolina Peach Jam.For the essence of Robert’s gutsy, boyish Southern style, ask why the dish is such a hit; he says with a humble smile, “It works.” Duck confit, essentially duck slowly braised in duck fat (the duck must be entirely covered by the fat), is the principal layer of the dish. “It is a great staple to have in your refrigerator for all kinds of last-minute entertaining, so double or triple the recipe when you make it,” advises Robert. Confit will store well, refrigerated, for one or two months.Adapted from "The Charleston Chef's Table" by Holly Herrick.
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Signature Sturgeon
Petrossian's Executive Chef, German Calle, quickly sears the fish, then finishes it in the oven, giving it a beautiful brown crust. He serves it atop tender mushrooms and Brussels sprouts and, highlighting the company's signature product, good-quality caviar, tops it with a caviar-infused beurre blanc.Click here for a Caviar Q&A with Armen Petrossian.
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5
Seared Salmon
Salmon is one of the most popular fish in America. It is very easy to make salmon in a delicious and simple way at home. Start by choosing the freshest fish available and sear it in a very hot pan for a short time. The combination of salmon, fresh peas and pea shoots creates an easy, fresh and beautiful dish. Adapted from "Avec Eric: A Culinary Tour with Eric Ripert" by Eric Ripert.  Click here to see What Fish Should You Be Eating Now for Flavor, Health, and Environment.
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Skillet Seared Skirt Steak
This healthy Seared Skirt Steak recipe is a juicy, savory and impressive meal. A quick and easy dinner, the balsamic tomato topping serves as a sauce and a dressing as it glistens over a bed of arugula.
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Pan-Seared Salmon with Pistachio-Herb Gremolata
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Salmon is abundant in Scandinavia, but one can only eat so much of the gravad lax — cured salmon — found in every home kitchen as well as on restaurant menus. This is one of my favorite ways to give a touch of color and flavor to the ubiquitous fish and boiled dill potatoes. It’s such a pretty dish with the rosy salmon and green pistachios and herbs, but almost any fish would pair well with this flavorful gremolata. A fragrant bowl of basmati or jasmine rice would make a fine complement. This recipe is from A Mouthful of Stars. Click here for more information on the cookbook.
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4
Bison Ribeye Steaks with Pan Seared Tomato and Corn Salsa
This healthier alternative to beef steak is complemented by the sweet summery flavors of pan-seared tomato and corn. 
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4
Pan-Seared Pork Chops with Peach & Avocado Salsa Recipe
This sweet, tangy, and creamy salsa pairs well with pan-seared pork chops, but it also tastes great with chicken, fish, shrimp, or chips. Click here to see 5 Things to do with Peaches, Other Than Pie.
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Dish with Diane: Chef Frédéric Duca's Seared Scallops, Green Asparagus, and "Gre
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Dish with Diane — a series all about getting healthy and delicious foods right from world-class chefs themselves, brings you these seared scallops; paired with blanched asparagus and a flavorful vinaigrette, they make a delicious and healthy meal. Click here for more Dish with Diane: Chef Inspired Healthy with Frédéric Duca. Or click here to watch the video.
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4
Seared Arctic Char
Sweet, tart Bing cherries are a natural pairing with lamb. To give the meat a kick of salt but keep things interesting, I went with miso for seasoning. Arctic char is a sustainable choice, and it is also amazingly delicate yet rich at the same time. It’s becoming easier to find, so keep your eyes out for it. It’s a close cousin to both salmon and trout, and either of those would work nicely here if you can’t find char. All have really nice, thin skin that is delicious when crisped up. I always see people in restaurants push off the skin to the side of the plate, but if it’s cooked right, it’s the fish equivalent of bacon. Give it a try — you might just be a fish-skin fan after all. Click here to see What Fish Should You Be Eating Now for Flavor, Health, and Environment.
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3.8
Pan-Seared Scallops with Sunchoke and Meyer Lemon
Sunchokes are prepared three ways in this recipe from executive chef David Diaz of Brasserie Beaumarchais — as a purée for the base, roasted for the centerpiece, and fried into chips for garnish. A Meyer lemon purée and brown butter lemon sauce add some fruitiness and richness to perfectly cooked scallops.
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Pan-Seared Lamb Shoulder Chops with Spicy Apricot Salsa
There's nothing quite like a perfectly seared piece of meat. Here, lamb shoulder chops are pan-seared until golden brown on both sides and topped with a sweet-spicy salsa whose main star is a summertime favorite: apricot. See all salsa recipes. Click here to see Apricots and Cherries and Peaches and Pluots, Oh My!
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3.2
Avocado and south-of-the-border dishes like chipotle shrimp are often synonymous with each other, and this recipe from Cooking Light’s Good Food Moods cookbook puts a whole new spin on the two, serving the shrimp in a creamy avocado soup with lime cream and a fresh corn salsa. Click here to see more spring soup recipes. 
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