Midsummer Night’s Dream – Scallops, salad of quick pickled fennel, sorrel and frisée, rosé poached peaches, vanilla parsnip purée, pecan crumble

Recipe by Chef Spencer Ivankoe

Seared Scallops

Ingredients 

12 scallops

1 tbsp salt

1 tbsp black pepper

1 tbsp olive oil

2 tbsp butter

Directions

Place scallops on a paper towel, and dry them well

Leave out at room temperature for 10 minutes

Season both sides of scallops with salt and pepper

Heat a large saute pan, add 1 tbsp of oil and sear scallops for 2 minutes (golden brown)

Flip scallops over, add 1 tbsp butter, and cook for another 2 minutes (baste them with the melted butter)

Parsnip Puree

Ingredients

3 large parsnips (peeled and cut into small pieces)

3 cups milk

2 garlic cloves

2 tbsp salt

Directions

Add your peeled and cut parsnips, 2 garlic cloves, and 3 cups of milk into a small pot

Simmer until parsnips are tender, about 15-20 minutes

Strain the parsnips, but save the cooking liquid

In a blender, add the parsnips, and 1 cup of milk

Blend until smooth, and add 2 tbsp of salt

Rose Poached Peaches

Ingredients 

2 medium yellow peaches (pitted and sliced)

2 cups of dry rose wine

1/4 cup of sugar

1 vanilla bean (scrape the seeds out)

Directions

Add rose, sugar, and vanilla bean to a small pot, and bring to boil

Pour over raw peaches and let cool down in refrigerator for 20 minutes

Take out of liquid and store in container

Raw Fennel and Frisée Salad

Ingredients 

1 head of frisee lettuce (rinsed and chopped)

1 bulb of raw fennel (shaved thin)

2 tbsp olive oil

1 tbsp lemon juice

Pinch of salt

Directions

In a bowl mix together the fennel, frisee lettuce, olive oil, lemon juice, and salt

Garnishes

1/2 cup chopped pecans

Basil and Fennel Flowers