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by Brian Lewis, Chef de Cuisine Vu
Hyatt Regency Scottsdale Resort and Spa
Nantucket Bay Scallops
Butternut Squash • Fuji Apple • Almond Oil
(Serves 4)
Scallops
- 8 Ounces Nantucket Bay Scallops
- 1 Tablespoon Grape Seed Oil (Canola Oil can be used as substitute)
- 2 Tablespoons Butter, Unsalted
- 1 Tablespoon Shallots
- 3 Sprigs Fresh Picked Thyme
- 1 Meyer Lemon
- Sea Salt, to taste
Method
Season scallops with sea salt. Heat the grape seed oil in a nonstick saucepan until just below the smoking point. Sear scallops for one minute, until lightly brown. Add butter and cook until butter begins to foam. Add shallots and fresh thyme, cooking for 30 seconds. Squeeze lemon juice over scallops and immediately remove from heat.
Butternut Squash
- 1 Medium Butternut Squash, Peeled and Seeded. Cut into 1” Pieces
- 1 Cup Butter, Unsalted
- 1 Cup Water
- Sea Salt, to taste
Method
In a medium, heavy bottom saucepan, melt butter with water over medium heat. Add butternut squash, season with salt and cover. Cook gently over medium heat until squash is perfectly soft and water evaporated (add more water as needed to keep the squash moist). Transfer squash to a blender and purée over medium speed until a velvety smooth consistency. Set aside.
Fuji Apples
- 1 Fuji Apple, Peeled and Diced into ½” Pieces
- Sea Salt to Taste
Method
Place a medium nonstick sauté pan over medium heat (using no fat). Place the diced apples in pan and cook quickly until well caramelized. Remove from the pan. While still warm, season with sea salt. Set aside.
Endive Leaves in Almond Oil
- 1 Head Belgian Endive, Trimmed and Julienned
- 1 Tablespoon French Almond Oil
- 1 Tablespoon Chives, Finely Minced
- Fluer de Sel, to taste
- Sea Salt, to taste
Method
Toss the endive leaves with the fluer de sel, sea salt, chives and almond oil.
Meyer Lemon Butter
- ¼ Cup Butter, Unsalted
- 2 Meyer Lemons, Pulp and Juice
- Sea Salt, to taste
Method
Place lemon pulp and juice with butter in a small saucepan. Season with sea salt and heat until just warm.
Plating Assembly
Heat the butternut squash purée and place a spoonful in the center of a large plate or bowl. Smooth out a space in the center of the purée for the scallops. While warm, combine scallops and apples. Place a mound of the scallop/apple combination in the center of the squash purée. Garnish the scallops with endive leaves. Drizzle warm lemon brown butter over the scallops.
© February 2007 LuxuryWeb Magazine. All rights reserved.
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