Kevin Adey’s Roasted Scallops with Sunchoke Purée, Wilted Spinach, and Walnut Salad

2020x1000_Kevin_Adey
Print Recipe
Kevin Adey's Roasted Scallops with Sunchoke Purée, Wilted Spinach, and Walnut Salad
Servings
people
Servings
people
Ingredients
FOR SUNCHOKE PURÉE
2 lbs sunchokes
1 quart milk (enough to cover)
Salt and pepper, to taste
FOR WILTED SPINACH
1 tsp butter
1 pint spinach
Salt and pepper, to taste
FOR WALNUT SALAD
20 paper-thin slices raw sunchoke
1 scallion, sliced
1/4 cup walnuts
Salt and pepper, to taste
FOR SCALLOPS
1/8 cup canola oil
16 scallops (U-12, under 12 per pound)
Salt and pepper, to taste
2 tbsps butter
TO COMPLETE
Wine Pairing
Instructions
COOK sunchokes in a pot for sunchoke purée, in milk, covered, over medium heat until soft, about 20 minutes. Purée all the ingredients, except salt and pepper, in a blender. Season with salt and pepper and keep warm in pot on very low heat.
MELT butter in a pan over medium heat, for wilted spinach. Add and lightly warm spinach, uncovered, until wilted, about 4 minutes. Season with salt and pepper. Keep warm.
DRESS sunchoke slices and scallion for walnut salad with lemon juice, lemon zest, and walnut oil. Toss in walnuts. Season with salt and pepper and set aside.
ADD canola oil to a pan over medium-high heat for scallops. Season scallops with salt and pepper and sear in hot pan for about 3 minutes. When brown, flip over and add butter. Baste scallops in the melting butter for 30 seconds. Remove from heat and set aside for plating.
PLACE Sunchoke Purée and Wilted Spinach on a plate. Add the Scallops and Walnut Salad and finish with toasted walnuts.
Ingredients
FOR SUNCHOKE PURÉE
2 lbs sunchokes
1 quart milk (enough to cover)
Salt and pepper, to taste
FOR WILTED SPINACH
1 tsp butter
1 pint spinach
Salt and pepper, to taste
FOR WALNUT SALAD
20 paper-thin slices raw sunchoke
1 scallion, sliced
1/4 cup walnuts
Salt and pepper, to taste
FOR SCALLOPS
1/8 cup canola oil
16 scallops (U-12, under 12 per pound)
Salt and pepper, to taste
2 tbsps butter
TO COMPLETE
Wine Pairing
Instructions
COOK sunchokes in a pot for sunchoke purée, in milk, covered, over medium heat until soft, about 20 minutes. Purée all the ingredients, except salt and pepper, in a blender. Season with salt and pepper and keep warm in pot on very low heat.
MELT butter in a pan over medium heat, for wilted spinach. Add and lightly warm spinach, uncovered, until wilted, about 4 minutes. Season with salt and pepper. Keep warm.
DRESS sunchoke slices and scallion for walnut salad with lemon juice, lemon zest, and walnut oil. Toss in walnuts. Season with salt and pepper and set aside.
ADD canola oil to a pan over medium-high heat for scallops. Season scallops with salt and pepper and sear in hot pan for about 3 minutes. When brown, flip over and add butter. Baste scallops in the melting butter for 30 seconds. Remove from heat and set aside for plating.
PLACE Sunchoke Purée and Wilted Spinach on a plate. Add the Scallops and Walnut Salad and finish with toasted walnuts.

This recipe was featured in Eat Ink: Recipes. Stories. Tattoos.

 

Leave a Reply