Pan Seared Sea Scallops with Heirloom Pumpkin and Rosemary Spiced Winter Vegetables and Roasted Chestnut Crema

Peninsula Grill Scallops
Photo by Andrew Cebulka

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4 appetizer portions

  • 2 tablespoons chestnut purée
  • 2 cups heavy cream
  • Kosher salt and white pepper to taste
  • 2 tablespoons canola oil, divided
  • ¾ cup heirloom pumpkin, diced
  • ¾ cup butternut squash, diced
  • ¾ cup parsnips, diced
  • 2 tablespoons unsalted butter, divided
  • ¾ cup Yukon gold potatoes, peeled
  • 1 teaspoon fresh rosemary, minced
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon allspice
  • 4 U-10 sea scallops
  1. Preheat oven to 350 degrees.
  2. Combine chestnut purée and heavy cream in a medium-size pot and bring to medium-high heat and reduce by half. Season puree with salt and pepper to taste.
  3. Place a medium saucepan on high and add one tablespoon of canola oil. Once hot, add heirloom pumpkin, squash, parsnips and Yukon gold potatoes. Turn heat to low and cook until a fork can easily pierce the vegetables, approximately 3−5 minutes.
  4. Remove from heat and add rosemary, nutmeg, allspice, and 1 tablespoon of unsalted butter. Season vegetables with salt and pepper to taste and set aside in a warm area.
  5. In a medium saucepan heat the remaining one tablespoon of canola oil on high heat. Season scallops with salt and white pepper. Once the oil has almost reached a smoking point, place the scallops in the pan with the flat side down. Sear until golden brown on one side and turn scallops over. Add the remaining 1 tablespoon of unsalted butter to the pan and place scallops in the oven for 3−4 minutes.
  6. Divide the winter vegetable mix among the four plates.
  7. Place one seared scallop on top of vegetable mix and drizzle with one tablespoon of chestnut purée-cream mixture per plate.
  • from Chef Graham Dailey, Peninsula Grill in Charleston, South Carolina

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