Seared Eastern Shore Scallops

The Inn and Garden Cafe's Chef Ted Cathey made Seared Eastern Shore Scallops.

Ingredients:

Scallops
20 ea. 10/20 Ct. Dry pack Sea Scallops
sea salt and white pepper
2 tbsp Canola Oil

Fricassee
1 cup diced, peeled butternut squash, ¼ in. cubes
½ cup small dice Va. Apples (Brae burn or Granny Smith)
½ cup washed Sliced Leeks
1 cup blanched, diced Celery Root, ¼ in. cubes
½ cup Dry Sparkling Cider
1 tsp minced Fresh Thyme
1 ½ cups Heavy Cream
1 tsp fresh Grated Ginger
3 tbsp Canola Oil

Directions:

Scallops
In a saute pan add Canola Oil and heat until almost smoking. Sear Scallops 50 seconds on each side.

Fricassee
In a large sauce pan heat canola oil and Sauté Vegetables and Apples quickly. Deglaze with Cider, then add remaining ingredients and reduce cream by 1/4. Season with salt and pepper.

On 4 plates, evenly distribute Fricassee. Top each with 5 Seared Scallops.

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