wild Maine scallops with fennel purée, citrus glazed baby carrots, roasted kohlrabi, morel mushrooms, english peas, pickled ramps and morel mushroom cream
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wild Maine scallops with fennel purée, citrus glazed baby carrots, roasted kohlrabi, morel mushrooms, english peas, pickled ramps and morel mushroom cream

By May 22, 2023

Recipe courtesy of Garrett Yokoyama, Executive Chef of Palos Verdes Golf Club (Palos Verdes Estates, Calif.)

Ingredients

Instructions

Procedure for Maine Scallops:

  1. Remove the side muscle from the scallops and reserve. Pat dry with a paper towel. Season with salt and white pepper.
  2. Heat a non-stick pan on high and add 2 tsp. grapeseed oil. Place scallops into the pan and let cook until there is a nice golden brown sear.
  3. Turn scallops over and add 2ea garlic cloves, 3 sprigs of thyme and 2-3 cubes of butter. Turn heat down to low and bast the scallops for about 30 seconds.
  4. Remove from pan and place on a paper towel until ready to plate the dish.

Procedure for Fennel Purée:

  1. Sweat the fennel and garlic with grapeseed oil.
  2. Add heavy cream to cover and simmer until fennel is soft.
  3. Strain out fennel and garlic and place in a blender. Purée fennel while slowly adding the cream until fennel is emulsified. The amount of liquid will be determine the consistency of the purée.
  4. Add spinach to the purée.
  5. Add the fennel pollen.
  6. Add salt and white pepper to taste.

Procedure for Citrus Glaze:

  1. In a sauce pot, reduce the orange juice, rice vinegar, honey, corn syrup and Dijon by half.
  2. Turn off heat and add chili flakes, salt and pepper and let sit for 15 minutes.
  3. Strain sauce and cool.
  4. Once cooled, add the zest of 1 orange.

Procedure for Pickling Liquid for Ramps:

  1. Simmer all ingredients in a sauce pot until sugar is dissolved.
  2. Strain and pour over ramps to cover.
  3. Cool ramps with liquid.

Procedure for Roasted Kohlrabi:

  1. Peel the kohlrabi and cut into medium cubes. Season with salt, pepper & fennel pollen.
  2. Saute with olive oil, 3 ea. garlic cloves and 3 sprigs of thyme until color on most of the sides.
  3. Add vegetable stock and continue to cook until al dente.

Procedure for Sachet:

  1. Saute the shallots and garlic in butter.
  2. Add the chopped morel mushrooms.
  3. Deglaze with white wine.
  4. Add the heavy cream with the sachet and reduce by half
  5. Season with salt, pepper and porcini powder
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