Seared Scallops with Caramelized Salsify, Burnt Onions, Chickweed and Apple Gastrique

By: Hannah Lee Leidy
cville scallops featured
Photo by Colleen Yoder

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4 Servings


  • 8 sea scallops or 16 Bay scallops
  • 4 stalks salsify, peeled and immersed in lemon water
  • 1 medium onion
  • 12 large chickweed leaves
  • ½ gallon apple cider
  • ¼ cup apple cider vinegar
  • 3 tablespoons butter

For Burnt Onions

  1. Peel onion and thinly slice one half. Place in 350-degree oven until dry and completely burned.
  2. Using a spice grinder, grind into a fine powder.
  3. Take other half of onion and char in a very hot cast iron pan, then cook through in hot oven. Let cool and slice into small wedges.

For Apple Gastrique

  1. Reduce apple cider over medium-high heat until it becomes thick and syrupy.
  2. Add cider vinegar to thin out syrup.

For Salsify

  1. Slice salsify into ¼-inch segments and caramelize in 2 tablespoons butter over medium heat, basting occasionally until fully cooked, about 2-3 minutes.

For Scallops

  1. Sear scallops in a hot pan until golden brown.
  2. Use remaining butter and baste until fully cooked (about 4 minutes for sea scallops) and about 2 minutes for bay scallops.

To Assemble

  1. Place a spoonful of apple gastrique on center of plate, then top with 2 sea scallops or 4 bay scallops.
  2. Arrange charred onions, salsify, and dried burnt onion powder on plate as desired.
  3. Garnish with chickweed leaves and serve immediately.


  • from Chef Tucker Yoder of The Clifton Inn, Charlottesville, Virginia

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