Make Bradford McDonald's Caramelized Diver Scallops with Apple, Verbena & Chanterelles from Crabtree's Kittle House
Caramelized Diver scallops with apple, verbena, and chanterelles from Crabtree's Kittle House
There's a lot of talk about farm to table these days. Chef Bradford McDonald, who once worked at Per Se and last year left the bright lights of Manhattan for the sleepy town of Chappaqua, practices what so many of his contemporaries preach. At Crabtree's Kittle House, he makes a dish of Caramelized Diver Scallops with Apple, Verbena, and Chanterelles with ingredients that are about as fresh and local as it gets.
"I don't like to alter the natural flavor of food too much. My cooking is technique driven, but I try to treat my food in a way that keeps the freshness of the flavors and really respects the ingredients," he says. "I bring the verbena in from my home garden, and pick it every couple of days.
"We get these fresh diver scallops from a sustainable fish company called River & Glen that sources them from the cold Atlantic waters off of the Maine coast. The scallops are so fresh and briny when arrive that they're almost translucent. They have a brilliance about them."
Caramelized Diver Scallops with Apple, Verbena, and Chanterelles
3 granny gmith apples, peeled, cored, and sliced in quarters 1 small handful fresh verbena leaves 1 tbsp butter salt, to taste
In a skillet over low heat, sweat the apples slowly with a tablespoon of butter until soft, but making sure not to let them take on any color. Chill the apples, then puree with verbena and salt. Put the mixture through a strainer.
1/2 lb small chanterelles 1 cup verjus 1 garlic clove 1 thyme sprig 1 tbsp olive oil salt, to taste
In a large pan, saute the chanterelles quickly with olive oil, garlic, and thyme for one minute. Season lightly with salt, cover with verjus, and bring to a boil before removing from the heat. Chill completely.
8 Diver scallops mycryo (powdered cocoa butter) 2-3 tbsp butter salt, to taste
Dust scallops lightly with the mycryo on one side. Season with salt and, in a hot non-stick pan with a tablespoon of oil, sear them dusted, side down until caramelized. Turn down the heat to medium, add butter, and baste until desired cooking temperature is reached.
Plate the apple and verbena puree and top with the scallops. Place the apples and chanterelles next to the scallops, and garnish with freshly sliced granny smith apples.
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