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Divers Scallops with Kale and Sunchoke Chips

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 Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 servings
Author Chef Ryker Brown


  • 1 Cup Butternut Squash peeled, diced and blanched
  • 3 Sunchokes sliced thinly (if out of season, thinly sliced parsnips work well!)
  • 1/4 Cup Black Garlic cloves peeled
  • 1/3 Cup Balsamic Vinegar
  • 4-6 fresh Scallops per person patted dry with paper towels, sprinkled with sea salt and pepper
  • 1/2 Cup Tuscan Kale cleaned and chopped
  • 4 T clarified butter or ghee
  • 3 T Butter unsalted
  • 1 T Garlic chopped
  • 3 T White wine


For Butternut Squash:

  1. Blanche butternut squash in boiling water for 3-4 minutes. Strain and set aside.

For Sunchoke chips:

  1. 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:

  1. 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.

For scallops

  1. Heat 10 inch sauté pan to high heat and add 1 T clarified butter or ghee. Season Scallops and sear in pan. (Its important to note that the scallops should be very dry. Before cooking, lay them on a clean paper towel.)
  2. Cook for approximately 1-2 minutes or until scallops have reached a deep golden brown.
  3. Flip each scallop over and turn off heat.
  4. Add butter to the pan and baste for 2 minutes. Let rest.

To finish:

  1. Heat a different sauté pan on high heat and add 1-2 tablespoons clarified butter or ghee.
  2. 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.
  3. 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!