Nova Scotia Seafood Festival

Yields: Four Portions

Soup
1 ea small onion diced
1 ea celery stalk diced
3 cups or 700 g roasted butternut squash
3 cups or 750 ml chicken stock or vegetable stock
2 tbsp apple cider vinegar or apple cider
2 oz or 50 ml Mission Hill pinot blanc
1 ea bay leaf
1/2 tsp nutmeg
1 tsp fresh thyme
1 tsp fresh sage
1 oz or 28 gr butter
1 oz or 28 gr salad or olive oil
Salt and pepper to taste

Soup:
Peel, remove seeds and dice the butternut squash. Toss the squash with the oil, salt and pepper and roast in the oven at 375 degrees for 20 minutes. Sauté the celery and onion in the butter for 2-3 minutes until translucent, add the cider vinegar or cider and wine, reduce for 1 minute. Add the squash, bay leaf, nutmeg, and chicken stock Simmer for 20 minutes on low heat. Remove the soup from heat, remove bay leaf and discard. Puree the soup in a food processor or blender. Add the chopped fresh herbs and return to heat for 3 minutes or hold for service.

Caramelized Local apples
1 ea local apple ( peeled, cored and fine diced)
1 oz or 28 gr butter

Method:
Peel core and dice the apple in 1/4 inch pieces. Just before service sauté in a hot pan with the butter until the apples turn golden brown. Remove from heat so the do not overcook and become soggy.

Note: Hard apples are best (Spartan, russet, Granny smith etc..)

For the Scallop
4 ea 10-20 ct fresh scallop
small amount of oil
salt and pepper

Method:
Season the scallop with salt and pepper. In a hot pan place a small amount of oil and sear the scallop for 1-2 minutes on each side until golden brown.

For the maple cream
2 oz or 50 ml sour cream
1 oz or 25 ml heavy cream
1 tbsp maple syrup

Method:
Briskly whisk the ingredients together and refrigerate for 1 hour.

Notes: This is meant to be served as an appetizer.

Plate-Up
Place 8 ounces of soup in the bottom of a warm soup plate. Place the seared scallop in the middle and sprinkle the caramelized apples around the scallop. Lightly drizzle with the maple cream and garnish with fresh herbs such as chives or an edible flower and a piece of crispy lavash or a savory tuile.

Please enjoy with a glass of chilled Mission Hill Pinot Blanc. Bon appetit!

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