Dan Butler, BigChefGuy.Com
Dan Butler, BigChefGuy.Com, Toscana Kitchen + Bar, Tonic Bar And Grille, Brandywine Prime


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Butternut Squash Soup
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Scallop Salad
Ingredients:
  • 12 ea “U-10” (large) diver scallops –dry
  • 1 med shallot minced
  • 2 oz dry white wine
  • 4 oz raw butter
  • 8-10 ea fresh chanterelles (or other mushrooms)
  • 1 tsp chopped fresh chives
  • juice of 1 lemon
  • for the salad:
  • 4 bunches of mesclun lettuce
  • 12 spears of cooked asparagus
  • 1 large tomatoes (rough chopped)
  • a few thin slices of red onion
Season the scallops with salt and pepper and sear them in a very hot aluminum (not non-stick) pan with a small amount of olive oil. Don’t move the scallops until they’ve browned very well, -2 –3 minutes. Turn them and add the shallots. You may need to add a spot of butter at this point so that the shallots will brown and then add the chanterelles. Once they’ve sautéed nicely, add the wine and let it reduce until almost dry (it should evaporate quickly because the pan should be quite hot). Add the butter a few pieces at a time until a rich tan sauce forms. Remove from the heat and set aside to let cool a bit.
While the sauce cools, compose the salad with the various ingredients. Place the scallops on top.
To make the dressing, whisk the sauce into the lemon juice. Add chopped chives and pour over the salad paying special attention to the scallops and serve!

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