Nicola Bencivenga of Nicola's Trattoria
Nicola’s in Keene’s Central Square was a downtown treasure. With the opening up of real estate at Railroad Street several years ago, the Bencivengas decided to make the move to larger and more modern quarters and diners have not looked back. The new space offers the same intimate feeling, but with a bit more elbow room. Nicola still cooks and puts on a show in an open kitchen. As a native Italian, he serves his passion on every plate with authenticity. Dinner only, closed Monday.
51 Railroad St., Keene, (603) 355-5242
10 sea scallops
1 head radicchio
1 cup fish stock (or substitute vegetable broth laced with a bit of Asian fish sauce)
2 tablespoons squeezed lemon juice
1 pinch of saffron
1 melon radish (julienned)
1 fennel bulb (julienned)
1 head radicchio (julienned)
1/2 cup extra virgin olive oil (EVOO)
2 tablespoons unsalted butter
Marinate radicchio in EVOO and balsamic vinegar for 1 hour then grill until marks are nice and browned.
Heat and reduce fish stock, lemon juice and saffron to one-third original size, finish with butter. Set aside.
Coat the bottom of a pan with EVOO and heat on high until the oil begins to smoke, sear both sides of the scallops in sauté pan until they are golden brown, approximately two minutes each side.
Place grilled radicchio on center of plate, then stack sea scallops and the julienned salad. Drizzle fish stock over the composed dish.