5
3 ratings

Bay Scallop Martini Recipe

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An unusual and clever way to present delectable scallops from chef Kevin Rathbun who served this dish during the St. Croix Food & Wine Experience.

Ingredients

For the sweet potatoes:

  • 2 sweet potatoes, peeled and diced into 1-inch pieces
  • 2 tablespoons salted butter
  • 1 tablespoon maple syrup
  • ½ teaspoon cayenne
  • ½ teaspoon salt

For the pomegranate butter:

  • ½ cup white wine
  • 2 tablespoons lemon juice
  • 1 tablespoon shallot, minced
  • 4 ounces salted butter, cubed and chilled
  • Seeds of 1 pomegranate

For the scallops:

  • 2 tablespoons canola oil
  • 1 pound bay scallops
  • 1 tablespoon parsley, chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Directions

For the sweet potatoes:

Steam sweet potatoes until tender. Mash until smooth and add butter, maple syrup, cayenne, and salt. Reserve hot.

For the pomegranate butter:

In a small saucepan, add the wine, lemon juice, and shallot; cook over low heat until reduced to 1 tablespoon. Whisk in cold butter and pomegranate seeds a little at a time until emulsified. Keep warm or it will separate.

For the scallops:

Place 2 ounces of potato in the bottom of 6 martini glasses. Top each glass with 3 ounces of scallops and 1 tablespoon of pomegranate butter.