Seared Sea Scallops with chestnut dumplings, fig tapenade, and cider sage sauce

Submitted by: Dion Sprenkle, Executive Chef, Old Town Club, Winston-Salem, N.C.

by C&RB Staff (editor@clubandresortbusiness.com)
August 2007
 

For the fig tapenade:
• Mix together figs, capers, olives, parsley and olive oil.
• Form into 1-oz. balls and set aside.

For the scallops:
• Season scallops with salt and pepper and sear in hot sauté pan until golden brown on both sides. For the sauce:
• Sweat garlic and shallots in olive oil.
• Add cider, vinegar, shaved apple and veal stock and reduce until sauce coats the back of a spoon.
• Strain and set aside.

For the dumplings:
• Roast chestnuts until golden brown, then boil for 10 minutes or until soft.
• Process chestnuts with roasted garlic puree, season with salt and pepper, and set aside.
• Blanch wonton skins in boiling water for 15 seconds and oil well.
• Add 1 tbsp. of chestnut mixture to the center of the Wonton square, and fold into triangle.
• When ready to use, drop into boiling water for 30 seconds. Dry out.

Assembly:
• Place hot spinach in the center of the plate.
• Add hot dumpling on top of the spinach.
• Place sauce around the plate.
• Place scallops around the plate.
• Put tapenade on top of each scallop.
• Garnish with a slow-roasted tomato.