I adore scallops, so when the opportunity came along to share this recipe for mouthwatering Divers Scallops with Kale and Sunchoke Chips from Ryker Brown, Executive Chef of Powder at The Waldorf Astoria Hotel in Park City, I jumped!
Course
Main Course
Cuisine
American
Keyword
date night, easy dinner recipe
Prep Time20minutes
Cook Time10minutes
Total Time30minutes
Servings2servings
AuthorChef Ryker Brown
Ingredients
1CupButternut Squashpeeled, diced and blanched
3Sunchokessliced thinly (if out of season, thinly sliced parsnips work well!)
1/4CupBlack Garlic clovespeeled
1/3CupBalsamic Vinegar
4-6fresh Scallopsper person patted dry with paper towels, sprinkled with sea salt and pepper
1/2CupTuscan Kalecleaned and chopped
4Tclarified butter or ghee
3TButterunsalted
1TGarlicchopped
3TWhite wine
Instructions
For Butternut Squash:
Blanche butternut squash in boiling water for 3-4 minutes. Strain and set aside.
For Sunchoke chips:
In a medium size sauce pan, melt 2 T clarified butter or ghee. When hot add sliced sunchokes and fry till golden brown and crispy. Lay on a paper towel lined sheet pan and season with salt.
For Black Garlic Puree:
In Blender, add balsamic vinegar and black garlic. Puree on high until smooth. If mixture is too thick add a small amount of water to reach the desired consistency. Set aside.
Add Butternut squash and cook for 1 minute. Add chopped garlic and kale. Add wine to pan and scrape any browned bits from pan with spatula (this is called deglazing) Add 1 T butter. Remove from heat.
Spread garlic puree on plate and place butternut squash mixture to the side of the puree. Lay scallops on top of butternut squash. Garnish with fried sunchokes. Serve and enjoy!