Nick Constanzo.

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Title: Executive chef at Angelina’s Ristorante, 24041 U.S. 41 S., Bonita Springs, 390-3187

Hometown: Born in Naples, but raised in Lawrenceville, N.J.

Where did you go to school? “I have an associate degree from Johnson and Wales.”

What is your inspiration for cooking? “I’ve always just loved to eat and loved food. I paid attention when my mom was cooking and my grandmother made the greatest sauce on Sunday. We even have it on the menu with a slight twist.

What wouldn’t you ever make? “I never want to eat fast food, frozen fish and using products of low quality.”

Who would you want to invite to dinner? “My family. I would make them whatever I was inspired by that day.”

What is your favorite time of day? “The evening. It’s cooler and everything is happening and busy.”

What is your food indulgence? “It varies so much. I love a good New York-style pizza and authentic Mexican tacos.”

What would you be doing if your weren’t a chef? “Fishing. I went to college to be a marine biologist, because I loved to fish.”

What’s in your refrigerator at home? “Cheese, cured meats, fresh vegetables, high-quality hot sauces and condiments and beverages.”

What should every kitchen have? “A high-quality sautée pan.”

What spice must you have? “Black pepper, fennel and cardamon.”

Chef Costanzo gave us this recipe.

JUMBO SCALLOPS WITH TRUFFLED PECORINO FONDUTA

Ingredients

Scallops

2 pounds dry packed scallops (or the largest, freshest scallops available)

Salt and pepper to taste

Frites

2 large Idaho potatoes, peeled

Salt and pepper to taste

1/4 teaspoon cayenne pepper

1 teaspoon ground cinnamon

Canola oil for frying

Sauce

1 quart heavy cream

1 cup white wine

1/2 teaspoon minced thyme

2 tablespoons cornstarch

2 tablespoons cold milk

1/2 cup pecorino Romano cheese, shredded

1/2 cup fontina cheese, shredded

1 ounce butter, softened

1/2 ounce truffle oil

Salt and pepper to taste

Preparation

-- Cut the potatoes on a mandolin or by hand into 1/8 inch strips and place in a bowl filled with water.

-- Make the sauce by combining the thyme and wine in saute pan and reduce the volume by 3/4 over medium/low heat.

-- Add the cream and bring to a simmer for five minutes.

-- Mix the milk and cornstarch together in a small bowl to create a slurry.

-- Add the slurry and simmer for five minutes until thickened in order to cook out the starch.

-- Lightly season with salt and pepper.

-- Keep the sauce over the medium/low heat and slowly whisk in the cheese until combined.

-- Whisk in the butter and truffle oil and combine until the sauce is smooth.

-- Season to taste with salt and pepper and add additional truffle oil if desired.

-- In a shallow fryer pan or deep fryer, heat the canola oil to 325 degrees.

-- Strain the bowl of potatoes of all water and pat dry with a towel.

-- Add the potatoes to the oil and fry for five to 10 minutes or until golden brown.

-- Remove the frites with a mesh strainer or a slotted spoon from the oil and place on paper towels to drain and cool.

-- Sprinkle with salt and pepper and the cayenne and cinnamon and set aside.

-- In a preheated saute pan over medium/high heat sear the seasoned scallops for two to three minutes on each side until browned.

-- Plate the scallops with the truffle sauce around them and top off with the frites.

Serves four to six people.