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Chef’s Choice

Chef's Choice Cuisine on the Cape and Islands is as varied—and as fascinating—as the region’s ever-changing weather. Whether you are hungering for an innovative entrée like American Seasons’ Seared Day Boat Scallops with Butternut Squash Puree, Bacon Cider Vinaigrette and Pickled Apples or wishing for a tasty comfort meal like the Beachmoor Inn’s Littleneck Clams with Lemon, Thyme, Pesto and Pasta, there are a bountiful array of options in restaurants from Buzzards Bay to Nantucket. We asked six chefs to share some of their favorite recipes that will delight your taste buds, no matter what Mother Nature is cooking up outside.



American Seasons

Chef's Choice Seared Day Boat Scallops with Butternut Squash Puree, Bacon Cider Vinaigrette & Pickled Apples

Eight ounces bay scallops

Puree:

  • One large organic butternut squash, peeled and diced to 1/2 inch
  • One garlic clove, minced
  • One teaspoon of organic honey
  • One medium onion, finely diced
  • ½ cup heavy cream
  • Three cups water
  • One teaspoon salt and pepper mix

Place all ingredients in pot and simmer until tender.
Puree until smooth.

Pickled Apples:

  • One local apple, julienned
  • Two cups water
  • One cup rice wine vinegar
  • Two teaspoons ginger, minced
  • Two teaspoons salt
  • One tablespoon sugar

Place all ingredients in a glass bowl and cover.
Allow to chill for three to four hours.

Vinaigrette:

  • ¼ pound lightly smoked bacon,
  • small diced
  • One red onion, finely diced
  • One clove garlic, minced
  • Three cups apple cider
  • One tablespoon sugar
  • One teaspoon salt and pepper mix
  • ½ cup sherry vinegar
  • Two to three leaves sage, finely cut

In a medium saucepan, render bacon until very crispy. Add onion and garlic and cook until tender. Deglaze pan with apple cider and add seasonings. Add vinegar and finish with sage.
Sear fresh scallops in a hot pan until caramelized. Spoon butternut puree onto four warm plates. Top each plate with scallops. Spoon vinaigrette around scallops and garnish with pickled apples.

Serves four.

Executive Chef Michael LaScola
American Seasons, 80 Center Street, Nantucket, MA
508-228-7111, www.amercianseasons.com

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About

Susan Dewey is the associate publisher and editor of Cape Cod LIFE, Cape Cod HOME, and Cape Cod ART. She lives in Centerville on Cape Cod and enjoys gardening, sailing, walking on the beach, gallery hopping, cooking with fresh seafood, and exploring Cape Cod and the Islands from shore to shore.

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