Seven-Spice Scallops with Gingered Butternut Squash, Fennel Apple Salad and Brown Butter Vinaigrette
Recipe by Doug Turbush, Executive Chef/Owner, Seed Kitchen & Bar
Photography by Haigwood Studios Yield: 6 appetizer servings 12 Maine jumbo sea scallops, muscle removed 1 teaspoon fine sea salt 1/2 teaspoon Japanese seven-spice powder (togarashi) 2 tablespoons vegetable oil Gingered Butternut Squash (recipe included) Fennel Apple Salad with Brown Butter Vinaigrette (recipe included) Heat a nonstick sauté pan over high heat. Season scallops on both sides with salt and Japanese seven-spice powder. Add oil to pan; then add scallops, being careful not to overcrowd the pan. Sear for 3 minutes on 1 side and flip over and sear the other side for 1 minute. Remove and place on paper towel-lined plate to drain. Assembly Place Gingered Butternut Squash on plate and top with 2 scallops per person. Top scallops with dressed Fennel Apple Salad and drizzle plate with extra Brown Butter Vinaigrette. Gingered Butternut Squash 2 butternut squash salt and white pepper to taste 5 tablespoons unsalted butter, divided 4 tablespoons brown sugar 4 pieces peeled and finely shaved ginger For the Gingered Butternut Squash Preheat oven to 350 degrees. Halve squash lengthwise and remove seeds and strings. Season with salt and pepper and place 1 tablespoon each butter and brown sugar and 1 piece ginger inside cavity of each squash. Place on a roasting pan, skin side down. Bake for 30 to 40 minutes or until fork tender. Remove squash from oven; scoop out flesh; remove ginger pieces; and place baked squash in food processor. Add remaining tablespoon butter while processing. Adjust seasoning with salt and white pepper. Fennel Apple Salad with Brown Butter Vinaigrette 1 stick unsalted butter 1 shallot, finely minced 2 teaspoons vegetable oil 24 small chanterelle mushrooms 1/4 cup apple cider vinegar 2 tablespoons sugar 1 teaspoon finely chopped fresh parsley 1 teaspoon finely chopped fresh thyme salt and freshly ground white pepper to taste 1 apple, peeled, julienned 1 fennel bulb, shaved thin on mandoline For the Fennel Apple Salad with Brown Butter Vinaigrette In a deep saucepan, heat butter over medium heat and melt completely; continue to cook for about 5 minutes until butter becomes frothy and turns a light brown color. Pull off heat and add shallots; cool to room temperature. Heat oil in pan; add mushrooms and sauté 3 to 4 minutes until golden brown. In a separate bowl, whisk together vinegar, sugar, herbs, salt and pepper, then whisk in brown butter. Fold in mushrooms. When ready to serve mix apple and fennel in a small bowl and lightly coat with some of the vinaigrette, making sure to include all of the mushrooms. Seed Kitchen & Bar 1311 Johnson Ferry Road, Suite 504 eatatseed.com |
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