Chef Chris Pope started his cooking career by accident in the Marine Corps, then moved on to work in southern California restaurants for 10 years for companies such as the University Restaurant Group and North Beach Bar & Grill. Returning to his beloved East Coast, Chris worked in Boston for three years at Grill 23 & Bar refining his agility with fresh fish and shellfish while also gaining experience with hand cut prime steaks aged in house. It was in Boston, in contact with local fisherman, that Chris began to really commit to local outsourcing for foodstuff and products.

Chris is currently fulfilling his dream of being a partner in a local, independent restaurant with his participation at Zinc Wine Bar & Bistro. Zinc is devoted to promoting the connection between food and wine and committed to trying to make it accessible and affordable for the mainstream diner.

Slice potatoes thinly by hand or on a mandoline. Toss potatoes in truffle oil. Place in pot and add cream. Season with salt and pepper. Bring to a boil, then reduce and simmer until potatoes are tender and fall apart when pierced with a fork. Remove potatoes to cool, but reserve any remaining cream.
Clean the muscle from each jumbo scallop. Reserve this piece for the sauce below. Slice each scallop into three medallions. Refrigerate.
Carefully assemble 4 sheets of filo dough, according to the directions (the frozen product works just fine), brushing butter between each layer. Cut this finished rectangle into four squares. Create a napoleon in each pastry square by layering a scallop medallion, a spoonful of potatoes and several truffle slices, tower fashion in the center. Repeat process for three layers. Simply pull up sides of filo dough around napoleon to form a pouch then twist at the top to create a stem. Brush with butter. Repeat with the other three portions of scallops. Bake in a 325 degree oven for 8 minutes until browned.

Season salmon with salt and pepper. I like to leave the skin on, personally, because it gets crispy and crunchy and is packed with flavor and nutrients. It also helps hold the fish together when you are grilling. It can always be removed prior to serving.
Brush or rub fish with oil and place on a preheated grill. Cook for about 4 minutes, then flip and cook the other side for approximately 2 minutes depending how hot your fire or broiler is. Fish should become firm, but not flaking apart. Hold warm while you reheat your beggars purse. Ladle 2oz of capi sante sauce on a plate. Place a beggars purse in that pool. For the Merry Edwards wine dinner here, we garnished the plate with wild, baby watercress then leaned the fish against the two. I finished with just a drizzle of high quality, fruity Spanish olive oil.

Serves 4 people