Caramelized Diver Scallops
Chanterelle Mushrooms and Garlic Froth
1) 2 cups Garlic Froth (see recipe below)
2) 1/4 cup Red Wine Sauce
3) 1/2 cup Dried Mixed Mushrooms
4) 3 tbs. Blended Oil
5) 16 Diver Scallops - 10/20
6) Salt and Pepper to taste
7) 4 cups Chanterelle Mushrooms
8) 1/4 cup Shallots - sliced very thin
9) 1/2 number Baby Spinach
10) 1 tsp. Butter
1) Put the garlic froth in small pot over a low heat…do not boil.
2) Do the same thing with the red wine sauce.
3) Take the dried mushrooms and grind into powder in a spice or coffee grinder.
4) Put 1/2 tablespoon of the powder off to the side and put the remaining on a
5) Heat a large nonstick pan with half of the blended oil until it begins to smoke.
6) Get out the scallops and dry with a paper towel.
7) Season each side with salt and pepper.
8) Stick each scallop in the mushroom powder and thoroughly coat one side.
9) Place each scallop in the hot oil with the powder side down and sear until
golden brown…about 2-3 minutes.
10) Flip the scallops and sear the other side as well.
11) While the scallops are cooking, heat a another large nonstick saute pan with
the remaining oil until it begins to smoke.
12) Add the chanterelle mushrooms, season with salt and pepper and let sear…
about 3-4 minutes for each side.
13) Add the sliced shallots and sauté for another minute.
14) Add the spinach and butter, adjust seasoning and cook until spinach is al
15) After mushroom mix is cooked remove from pan and place on paper towel
16) Remove the scallops from the pan and let them dry on a paper towel as well.
17) Arrange the mushroom mix in the center of the plate and place the scallops
18) Place an emersion blender in the garlic froth pot and mix until frothy and
19) Spoon around the scallops.
20) Drizzle red wine sauce around as well.
21) Sprinkle the remaining mushroom powder on the rim of the plate in a
straight line and serve immediately.
The Garlic Froth
1) 2 cups Whole Milk
2) 1/2 cup Chicken Stock
3) 1/4 cup Garlic Confit
4) 1/4 cup fresh Thyme
5) Salt and White Pepper to taste
1) Place all the ingredients in a medium size sauce pot over high heat.
2) Just before it begins to boil, reduce to a very low simmer and let cook for
about 10-12 minutes.
3) Puree the mixture and a blender and keep warm but do not boil.
Mustard Crusted Rack of Pork
Squash Caponata & aged Balsamic Vinegar
1) 2 tbs. Blended Oil
2) 8 Rib Racks of 14 oz. Pork
3) Salt and Pepper to taste
4) 1/4 cup Dijon Mustard
5) 1 bunch Rosemary
6) 4 cups Caponata
7) 2 cups Butternut Squash Puree
8) 1 tbs. Coarse Sea Salt
9) 2 tbs. Aged Balsamic Vinegar
10) Butternut Squash Caponata (see recipe below)
1) Preheat the oven to 500 degrees.
2) Heat large cast iron pan with blended oil over high heat.
3) Season the pork racks with salt and pepper and place in hot pan.
4) Sear until golden brown and flip the chops.
5) Brush the seared sides of pork with mustard and put one stick of rosemary
under each rack of pork.
6) Place the entire pan with everything in the oven.
7) Cook until medium…about 8-10 minutes.
8) Remove pork from pan, place on cutting board and let rest for at least 5-8
9) Begin plating by putting the caponata on in a circle shape at the top left
hand corner of the plate.
10) Put two circles of the butternut squash puree on each side of the caponata.
11) Slice the pork on the bias parallel to the bone and fan out on the plate.
12) Sprinkle the sea salt and the aged balsamic over the sliced pork and serve hot.
The Butternut Squash Caponata
1) 1/4 cup Blended Oil
2) 2 Butternut Squash - Medium Diced
3) 1/2 Red Onion - Medium Diced
4) 2 stalks Celery - medium diced
5) 2 tbs. Honey
6) 1 tbs. Red Wine Vinegar
7) 1 tbs. Extra Virgin Olive Oil
8) Salt and Pepper to taste
9) 2 tbs. Mint - roughly chopped
10) 1/2 cup Toasted Pinenuts
11) 1/4 cup Currants
1) Preheat the oven to 400 degrees.
2) Toss the diced squash with 1/8 cup of blended oil and lay on sheet tray.
3) Place sheet tray in oven and roast squash for 10-12 minutes or until al dente.
4) Remove squash from oven and set aside.
5) In a large heavy bottom saute pan heat the remaining 1/8 cup of oil over
medium until it begins to smoke.
6) Add the onion and celery to the pan and saute until onions are translucent.
7) Add in cooked squash and honey and cook for another 2-3 minutes.
8) Add vinegar and cook for another 2-3 minutes or until the vinegar has
reduced by half.
9) Scrap everything out of the sauté pan and into a large mixing bowl and
allow to cool for at least 20 minutes.
10) Once cooled add olive oil, salt and pepper, mint, pinenuts and currants
and mix thoroughly.
11) Place in a plastic container with lid and refrigerate for at least 12 hours.
Executive Chef Anthony Chittum in the
studio kitchen with Lindsey Gustin