Lunchbreak: Pan seared scallops with caramelized apples and vanilla parsnips, prepared by Rogue chef David Gebhardt

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Chef David Gebhardt

2842 W. Chicago Avenue

Pan Seared Scallops with Caramelized Apples and Vanilla Parsnips

Apple Chips

2 cups simple syrup
juice of one lemon
one red delicious apple, thinly sliced

In a shallow container, combine syrup and juice. Add sliced apples, toss to coat, let sit one hour. Remove from syrup and place on a plastic wrapped sheet try. Place in cold gas oven with pilot and let dry overnight.

Caramelized Apple

1 Tbs butter
one granny smith apple, diced
2 Tbs granulated sugar

In a saucepan, melt butter over medium heat. Add apples and cook 2 minutes. Stir in sugar, reduce heat to low and cook until caramelized.

Cider Reduction

2 cups fresh apple cider

In a saucepan, reduce over medium heat by 3/4.


3 parsnips, peeled and diced
2 cups whole milk
1 sprig thyme
1/2 vanilla bean

In a saucepan cook parsnips in milk with the sprig of thyme over med heat until tender. Drain milk and discard thyme sprig. Mash parsnips with seeds from vanilla bean and season to taste.


8 scallops
3 Tbs cooking oil
sprigs of thyme
2 Tbs butter

Sear scallops in oil on one side, add butter and thyme. Baste with butter until cooked.

To Serve: place a dollop of parsnip in the center of plate. Place 2 scallops on top of parsnip. Scatter caramelized apple, drizzle with cider reduction and place apple chip between scallops.