Stonington Sea Scallops With Frisee Salad And Acorn Squash
Sean Farrell, executive chef at Firebox in Connecticut, knows a thing or two about scallops. Every week he visits Stonington Seafood Harvesters to purchase scallops fresh from the sea. In this dish he combines pan seared scallops with roasted acorn squash and a frisee salad topped with a walnut maple vinaigrette.
Slice the acorn squash, remove the seeds and cut into 1-inch wedges. Coat in olive oil and season with salt and pepper to taste. Roasted in a 350 degree F oven for 20 to 25 minutes.
While the acorn squash is roasting prepare the salad dressing. Whisk together 1/8 cup walnut oil, 1/4 cup olive oil, 1/8 cup champagne vinegar and 1 tablespoon maple syrup. In a bowl, toss the dressing with the frisee greens. Set aside.
Once the acorn squash is done, raise the oven temperature to 375 degrees F and toast ½ cup of walnuts for 5 to 10 minutes. Stir them about half way through the cook time. Remove from the oven and set aside.
Fry 1 cup of diced pancetta and set aside.
Thinly slice one large pickled radish and set aside.
To prepare the scallops season with salt and pepper to taste. Liberally coat the bottom of a 10-inch cast iron skillet with canola oil and heat on medium-high heat. Sauté scallops for 3 to 4 minutes on one side, then flip and sauté for an additional 3 to 4 minutes on the other side.
Now you are ready to plate. Place a single serving size of the frisee on the center of the plate. Top with walnuts, pancetta and sliced radish. Add a few acorn squash wedges. Place six scallops around the outside of the plate. Repeat with a second plate. Garnish with chives.
Time to prepare: 1 hour.