Seared Eastern Shore Scallops
The Inn and Garden Cafe's Chef Ted Cathey made Seared Eastern Shore Scallops.
20 ea. 10/20 Ct. Dry pack Sea Scallops
sea salt and white pepper
2 tbsp Canola Oil
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
In a saute pan add Canola Oil and heat until almost smoking. Sear Scallops 50 seconds on each side.
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.