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

A gourmet dish featuring succulent roasted scallops, creamy sunchoke purée, savory wilted spinach, and a refreshing walnut salad with a lemony zing. This combination of textures and flavors creates a harmonious, elegant plate.

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Prep Time 40

Cook Time 20

Total Time 1

Course Main Course

Cuisine American

Servings people

Calories 450 kcal

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
Juice of 1 lemon
Zest of 1 lemon
1 tsp walnut oil
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

1/2 cup toasted walnuts

Wine Pairing

Riesling

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.

Notes

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

Nutrition

Calories: 450kcalProtein: 25gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 80mgSodium: 400mgPotassium: 800mgFiber: 11gSugar: 1gVitamin A: 3000IUVitamin C: 15mgCalcium: 100mgIron: 3.5mg

Keyword Scallops, Sunchoke, Walnut Salad

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Kevin Adey was formerly the executive chef at Northeast Kingdom in Brooklyn, NY. Born and raised in New York, Adey moved to Florida in his twenties and spent over a decade working his way up to a sous-chef position at a temporary American restaurant. Adey eventually found himself yearning for New York and made his return, working at Le Bernardin for a little over a year before going to Northeast Kingdom. Adney is most passionate in his cooking about using full animals and not ensuring that no part goes to waste.

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