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


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.
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