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Maine Diver Scallop in Vapour




Source of Recipe


Chef Grant Achatz of Trio


List of Ingredients




# Ingredients: 8 ea u-10 size scallops
# ¼ c canola oil
# salt

Butternut Squash for Garnish
# 2 C squash , medium dice
# 1 t butter
# 1 c water
# 1 tsp salt
# 1 tsp sugar

Recipe



#

1. Utilizing the neck of the squash cut the medium dice for the soup garnish. Save all trim to make the stock used in the sauce.

2. In a sauté pan combine all ingredients and cook until no moisture is left or squash becomes tender.

Butternut Squash Nage
# 3 c Butternut squash, chopped in a food processor
# 6 c water
# 1 tsp salt
# 1 tsp sugar
# ¼ # butter

1. Combine the squash, water, sugar, and salt in a pot and simmer for 45 minutes.

2. Strain and reduce to 3 c of liquid.

3. At time of serving place liquid in a medium size sauce pot and bring to a simmer. Add butter in chunks and blend with an immersion stick blender.

4. Check seasoning.

Crispy Procuitto

1. Slice or purchase proccuitto cut thinly.

2. Place the procciutto on a sheet pan and bake in a 175 F oven for 3 hours to dry and become crispy.

Orange Rinds

8 oranges

With a vegetable peeler remove the rinds from all of the oranges. Reserve.

Assembly

1. In a hot saute pan sear the seasoned scallops for 3 minutes on each side. 2. In the meantime heat sauce and blend with butter to produce a frothy sauce.

3. Heat the squash dice in a small amount of butter and spoon in a bottom of a small bowl.

4. Place a scallop atop each squash and spoon the squash nage over the scallop.

5. Lastly place a piece of procuitto on top on each scallop.

6. Place the small bowl containing the scallop inside a heated larger bowl containing the orange rinds. Pour hot water from a teapot into the orange rind bowl at the table to create an orange rind vapor.