Anthony Lawrence Sedlak (08/06/10) - CATCH – Nova Scotia Seafood Festival
Butter Seared Atlantic Sea Scallops, Butternut Squash Purée, Caper-Raisin Vinaigrette
Serves 3
Butternut Squash Purée
½ lb unsalted butter
1 ½ Vidalia onions, finely diced
1 clove organic garlic, minced
Juice of 1 lemon
¼ cup water
1 small butternut squash, peeled, seeded and diced
500 ml whipping cream (35% fat content)
Coarse salt, wildflower honey and white truffle oil to taste
Caper-Raisin Vinaigrette
½ shallot, minced
1 anchovy fillet, minced
½ cup fine capers, drained
½ cup sultanas (golden raisins), quartered
Zest of ¼ of a lemon
Juice of 1 ½ lemons
½ cup olive oil
Coarse salt and freshly cracked black pepper to taste
¼ cup finely chopped chives
Butter Seared Atlantic Sea Scallops
1 Tbsp duck fat, bacon fat or clarified pork fat drippings
9 large (8/10’s) Atlantic sea scallops
Coarse salt and freshly cracked black pepper to taste
1 Tbsp unsalted butter
Juice of ¼ a lemon
Micro Greens
1 handful mixed Micro greens
1 tsp good olive oil
Juice of ¼ of a lemon
Coarse salt and freshly cracked black pepper to taste
Procedure
Butternut Squash Purée
Combine butter, onion, garlic, lemon juice and water in a medium sized sauce pot, cover and place over medium heat. Cook until onion and garlic are completely soft and translucent.
Add squash and cream, turn heat down to low, and cook covered until squash is soft and beginning to fall apart. Blend until completely smooth. Season the purée to taste with coarse salt, wildflower honey and white truffle oil. Blend to combine, pass through a fine sieve and reserve hot.
Caper and Raisin Vinaigrette
In a small sauté pan, gently fry shallots and anchovy in 1 Tbsp olive oil over medium heat. Add capers and continue to fry for 1 – 2 minutes. Add sultanas, turn heat down to low and warm through. Add Champagne vinegar, lemon juice and zest and then remove from heat. Add olive oil, season to taste with coarse salt and freshly cracked pepper. Allow vinaigrette to cool slight until just warm. Finish with chopped chives and serve.
Pan Seared Qualicum Bay Scallop
Place a medium sauté pan over medium-high heat. Lightly season scallops with coarse salt and freshly cracked black pepper. Add duck fat, bacon fat or clarified pork fat drippings to pan. Gently place each scallop into the pan, flat side down. Pan sear until a light golden brown crust has developed, 30 – 40 seconds. Add butter, turn heat down to medium-low and continue to pan fry until a rich, even gold brown color has developed, 30 – 40 seconds. Flip scallops over, and remove pan from heat. Allow to stand for 1 minute. Squeeze lemon over top of the scallops and serve immediately
Micro Greens
Gently toss greens, olive oil and lemon juice together in a small bowl. Lightly season with salt and freshly ground cracked black pepper. Serve immediately.
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