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

Chef David Gebhardt

Rogue
2842 W. Chicago Avenue
Chicago

www.roguephilanthropy.org

Pan Seared Scallops with Caramelized Apples and Vanilla Parsnips

Apple Chips

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

Directions:
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

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

Directions:
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

Ingredients:
2 cups fresh apple cider

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

Parsnips

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

Directions:
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.

Scallops

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

Directions:
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.