Seared Kodiak Scallops with Fuji Apple & Curry Vinaigrette Buttered Glaze Chanterelles, Asparagus, Sauce Verde

Recipe courtesy of the Hotel Captain Cook, Crow's Nest

SEARED KODIAK SCALLOPS WITH FUJI APPLE AND CURRY VINAIGRETTE BUTTER GLAZED CHANTERELLES, ASPARAGUS, SAUCE VERDE

12 U10* Kodiak scallops (cleaned and dried)

*U10 means that they are under 10 per pound. The lower the number the bigger the scallop.

Apple curry vinaigrette

1 Fuji apple (cored, peeled, and rough chopped)

1⁄2 cup butter

3⁄4 cup brown sugar

Water to cover

1 oz madras yellow curry paste

1⁄2 cup sherry vinegar

1 cup cottonseed oil

Sauce verde

1 garlic clove

1 T tarragon

1 T capers

3 anchovy fillets

3 T chives

1⁄4 cup basil

1⁄2 cup Italian parsley

1⁄4 cup black pepper

1⁄2 t green peppercorns

1⁄2 t lemon juice

1⁄4 cup orange juice

1 tsp champagne vinegar

1⁄4 cup olive oil

Mushrooms and asparagus

1 pint fresh chanterelles

2 T butter

2 T shallots (julienned)

1 T cottonseed oil

12 green asparagus (cut 3 inches long)

For the vinaigrette, in a medium pot on medium heat add the butter and brown sugar until it becomes caramel color. Add the apples and cook until soft, then add the water. Bring to a boil cool and blend until smooth. In the same blender, add the rest of ingredients and blend again. Place in a squeeze bottle and refrigerate.

For the sauce verde, add all ingredients and blend until smooth (consistency should be like mayonnaise). Add water if needed. Place in a squeeze bottle and refrigerate.

For cooking scallops and mushrooms, preheat oven to 350 degrees. Use a medium size sauté pan with enough oil to pan fry one side of the scallops. The scallops should be done in batches, not too many or the liquid from the scallops will mix with the oil and they will boil, and will not sear properly. After pan frying one side of the scallops golden brown, place on a sheet pan to finish to your liking. Finish in oven. In the same pan add the mushroom ingredients and asparagus and sauté until al dente.

For plating, take the two squeeze bottles and place one large round circle of the apple curry in the middle of plate and two small circles on both sides of the large round. Place a spoonful of the mushroom and asparagus mixture on top of the apple curry sauce and two scallops onto the sauce verde. Add sniped chives for garnish.