Nothing says “fall” like hearty root vegetables, and our award-winning executive chef loves to combine autumn’s bounty with something sweet to accompany his favorite “du jour”—the diver scallop!
Take crunchy jicama: its nutty, slightly sweet flavor is the perfect match for equally crunchy and even sweeter apples. Chef plays on those flavors with just-tart vinegars, tabasco’s moderate heat and lemon’s bright finish—perfection with the meaty and mild scallop. Try your hand at this recipe, courtesy of The Gables at Chadds Ford.
Jicama Slaw
Ingredients
3 jicama, peeled and sliced thin or julienned (Note: depending on the size, you may need more or less; match the volume to the apples’ size.)
2 apples, peeled and sliced thin or julienned
½ cup packed cilantro
¼ cup olive oil
¼ cup apple cider vinegar
⅛ cup white balsamic vinegar
2 dashes green tabasco
1 lemon, zested then squeezed
Method
Mix the jicama and apples in a bowl.
Combine the cilantro, olive oil, apple cider vinegar, white balsamic vinegar, green tabasco and lemon in a separate bowl. Mix until all ingredients are incorporated.
Pour the liquid over the jicama and apples. Toss to combine.
Plate ahead of making scallops.
Seared Scallops
12 diver scallops
1 tbsp olive oil
2 tbsp butter
Sprig of thyme
Method
Rinse the scallops and pat dry. If the small side muscle is present, remove.
Heat a large sauce pan until it’s scorching hot. Carefully add the oil; don’t allow it to smoke.
Add scallops and sear for 1½ minutes, then flip them. Add the butter and a sprig of thyme, and baste for about two minutes.
Serve immediately with jicama slaw.
The Gables at Chadds Ford is nestled in the heart of the historic Brandywine Valley. Our combination of fresh seasonal cuisine, rustic yet elegant charm and enchanting outdoor dining will keep you coming back time and time again. The Gables is also the perfect venue to host your next special event, whether you are planning a wedding, rehearsal dinner, baby shower or corporate event.
Scallop photo credit: Ed Williams.