Sea Scallops with Green Apple, Sweet Potato Purée and Swiss Chard
Recipe by Richard S. Bradford, Executive Chef/Partner, RSB Foods
Photography by Kyle Ripley, Haigwood Studios
Yield: 4 to 6 servings
1 Granny Smith apple, cut into 1-inch dice
1 tablespoon lemon juice
3 stalks red Swiss chard
5 ounces extra virgin olive oil, divided
1 medium yellow onion, cut into 1/2-inch dice
1 medium carrot, peeled and cut into 1/2-inch dice
2 medium sweet potatoes, peeled and cut into 1/2-inch dice
1 clove garlic, minced
2 cups coconut milk
1 teaspoon chili powder
1/4 teaspoon cinnamon
2 tablespoons butter (preferably grass-fed dairy), divided
1 teaspoon fresh chopped dill
1 1/2 teaspoons salt
1 teaspoon pepper
2 strips natural smoked bacon, cut into 1-inch lardons
1 ounce apple cider vinegar
1 1/2–2 pounds dry pack sea scallops (preferably U-10 or U-20)*
Purée apple and lemon juice with 3 tablespoons water; set aside.
To make the potato purée, remove stems from chard and chop into 1/4-inch dice. Cut chard leaves into 1/2-inch ribbons and set aside. Heat 2 ounces oil in medium saucepan over medium heat and cook onion, carrot, Swiss chard ribs (not leaves), and sweet potatoes until onions are translucent. Add garlic and stir until golden and aromatic. Add coconut milk, chili powder, and cinnamon, then simmer for 12 to 15 minutes. Remove from heat, blend with hand blender, stir in 1 tablespoon butter, fresh dill, and salt and pepper to taste. Keep warm until ready to serve.
In a sauté pan over medium heat, cook lardons until just crisp. Remove lardons from pan, reserving warm bacon fat. Whisk together vinegar, 3 ounces olive oil, warm bacon fat, and half of the apple/lemon purée to make the vinaigrette. Wilt Swiss chard leaves for 5 minutes in the same sauté pan and toss with bacon lardons and vinaigrette.
Meanwhile, in a sauté pan, heat remaining butter over medium heat and sear scallops in small batches (5 to 6 at a time) until golden brown on both sides, about 1 minute each side. Remove and cover with foil while cooking other batches. When all scallops have been seared, add the remaining half of the apple/lemon purée to the same sauté pan and cook for 3 to 4 minutes. To serve, divide potato purée, wilted Swiss chard, and scallops, and top with warmed apple/lemon purée.
*Cold smoking scallops before cooking brings huge flavor.
RSB Foods
442 Plasters Ave.
678/995-5772
premadepaleo.com
Photography by Kyle Ripley, Haigwood Studios
Yield: 4 to 6 servings
1 Granny Smith apple, cut into 1-inch dice
1 tablespoon lemon juice
3 stalks red Swiss chard
5 ounces extra virgin olive oil, divided
1 medium yellow onion, cut into 1/2-inch dice
1 medium carrot, peeled and cut into 1/2-inch dice
2 medium sweet potatoes, peeled and cut into 1/2-inch dice
1 clove garlic, minced
2 cups coconut milk
1 teaspoon chili powder
1/4 teaspoon cinnamon
2 tablespoons butter (preferably grass-fed dairy), divided
1 teaspoon fresh chopped dill
1 1/2 teaspoons salt
1 teaspoon pepper
2 strips natural smoked bacon, cut into 1-inch lardons
1 ounce apple cider vinegar
1 1/2–2 pounds dry pack sea scallops (preferably U-10 or U-20)*
Purée apple and lemon juice with 3 tablespoons water; set aside.
To make the potato purée, remove stems from chard and chop into 1/4-inch dice. Cut chard leaves into 1/2-inch ribbons and set aside. Heat 2 ounces oil in medium saucepan over medium heat and cook onion, carrot, Swiss chard ribs (not leaves), and sweet potatoes until onions are translucent. Add garlic and stir until golden and aromatic. Add coconut milk, chili powder, and cinnamon, then simmer for 12 to 15 minutes. Remove from heat, blend with hand blender, stir in 1 tablespoon butter, fresh dill, and salt and pepper to taste. Keep warm until ready to serve.
In a sauté pan over medium heat, cook lardons until just crisp. Remove lardons from pan, reserving warm bacon fat. Whisk together vinegar, 3 ounces olive oil, warm bacon fat, and half of the apple/lemon purée to make the vinaigrette. Wilt Swiss chard leaves for 5 minutes in the same sauté pan and toss with bacon lardons and vinaigrette.
Meanwhile, in a sauté pan, heat remaining butter over medium heat and sear scallops in small batches (5 to 6 at a time) until golden brown on both sides, about 1 minute each side. Remove and cover with foil while cooking other batches. When all scallops have been seared, add the remaining half of the apple/lemon purée to the same sauté pan and cook for 3 to 4 minutes. To serve, divide potato purée, wilted Swiss chard, and scallops, and top with warmed apple/lemon purée.
*Cold smoking scallops before cooking brings huge flavor.
RSB Foods
442 Plasters Ave.
678/995-5772
premadepaleo.com