Wild Maine Diver Scallops Recipe
brown butter and butternut squash risotto, apple and endive salad, apple gastrique
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Ingredients
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Scallops
Brown Butter & Butternut Squash Risotto
Apple & Endive Salad
Apple Gastrique (Sauce)
Finishing & Garnish
Method
Scallops
- 1
Dry and season
Pat scallops very dry with paper towels. Remove and discard any side muscle. Season both sides lightly with kosher salt and freshly ground black pepper. Let rest at room temperature for 10 minutes.
- 2
Sear scallops
Heat a large stainless-steel or cast-iron skillet over medium-high heat until very hot. Add neutral oil and swirl. Add scallops spaced apart. Sear without moving for 1.5–2 minutes until a deep golden crust forms. Flip and add 1 tablespoon unsalted butter; spoon melted butter over scallops and cook another 45–60 seconds until opaque in center (internal temperature ~120–125°F for medium). Remove scallops to a plate and tent loosely with foil.
- 3
Brown butter finish
Reduce heat to medium. In the same skillet, add remaining 2 tablespoons butter and allow to foam then brown lightly, swirling until nutty aroma and golden-brown solids form (about 2–3 minutes). Remove from heat and stir in 1 teaspoon lemon juice. Spoon brown butter over scallops just before serving.
Brown Butter & Butternut Squash Risotto
- 4
Prep squash
In a medium saucepan, add the diced butternut squash and cover with cold water. Bring to a simmer and cook until just tender, about 6–8 minutes. Drain and set aside.
- 5
Brown butter
In a wide heavy-bottomed saucepan, melt 2 tablespoons of the unsalted butter over medium heat. Continue cooking until butter foams and the milk solids turn golden-brown and smell nutty, about 3–4 minutes. Remove from heat briefly to avoid burning and set aside (reserve this brown butter for finishing).
- 6
Sauté aromatics
Return pan to medium heat, add 1 tablespoon olive oil and the remaining 2 tablespoons unsalted butter. Add minced shallot and cook until translucent, about 2 minutes. Add garlic and cook 30 seconds until fragrant.
- 7
Toast rice
Add arborio rice and stir to coat in fat. Toast rice for 1–2 minutes until edges become translucent and it smells slightly nutty.
- 8
Deglaze
Pour in the dry white wine and stir until the liquid is almost fully absorbed.
- 9
Cook risotto
With stock kept warm in a separate pot, add about 1/2 cup hot stock to the rice and stir frequently until absorbed. Continue adding stock 1/2 cup at a time, stirring often, allowing each addition to be mostly absorbed before adding more. After about 12–15 minutes (rice should be al dente), stir in the pre-cooked butternut squash and continue cooking 2–3 minutes until the rice is creamy and tender but still has slight bite. You will likely use 3.5–4 cups stock total.
- 10
Finish risotto
Remove from heat. Stir in the reserved browned butter, grated Parmesan, chopped sage (if using), heavy cream (if using), and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Adjust seasoning to taste. Keep warm until plating.
Apple & Endive Salad
- 11
Assemble salad
In a bowl combine the thinly sliced apple, separated endive leaves, microgreens (or baby arugula), toasted walnuts, and crumbled goat cheese (if using). Season lightly with sea salt and freshly ground black pepper. Toss gently with 1 tablespoon extra-virgin olive oil just before plating to lightly dress; the apple gastrique will provide additional acidity and sweetness on the plate.
Apple Gastrique (Sauce)
- 12
Cook shallot and apple
In a small saucepan over medium heat, melt 1 tablespoon unsalted butter. Add the minced shallot and sauté until softened, about 2 minutes. Add the diced apple and cook until it begins to soften, about 3–4 minutes.
- 13
Caramelize sugar & deglaze
Add the granulated sugar and stir until it dissolves and begins to caramelize slightly, about 2 minutes. Carefully pour in the apple cider vinegar and dry white wine (mixture will steam). Scrape up any browned bits.
- 14
Reduce to sauce
Add thyme and reduce the liquid over medium heat until syrupy and coat the back of a spoon, about 6–8 minutes. If it reduces too fast and becomes too thick before the apple is tender, add up to 2 tablespoons water. Season with 1/4 teaspoon salt. Strain if you prefer a smooth gastrique, pressing on solids to extract flavor; return to pan and keep warm. You should have about 1/3 cup sauce.
Plating & Finish
- 15
Plate risotto
Spoon a generous portion of warm butternut squash risotto into the center of each warmed plate, spreading slightly to form a shallow well.
- 16
- 17
Add salad and gastrique
Arrange a small mound of the apple and endive salad to the side of the risotto. Drizzle 1–2 tablespoons apple gastrique around the plate and a small amount over the salad for brightness.
- 18
