Moose Island Bay Day Boat Scallops Erics recipe.

Kirsch’s Restaurant

Lake Geneva Wisconsin

Sous Chef Eric Barber

January 23, 2010

Moose Island day boat Scallops

Apple, Fennel, Chorizo

Recipe:

Serves four

12 cleaned moose island Scallops

Salt and white pepper to taste

Extra virgin olive oil

1 granny smith apple peeled, cored and chopped

1 roasted fennel bulb sliced and chopped

3 ounces Palacio’s Spanish Dried chorizo sliced thin into half moons

Garnish:

Villa Manodori Dark Cherry Balsamic

Extra virgin olive oil

Fennel frond

Sea salt

Preparation:

Heat a sauté pan on high heat, add oil, season scallops with salt and pepper, and add to hot pan. Sauté quickly for 1 to 2 minutes until scallop starts to caramelize, turn over and cook for 30 seconds longer. Take scallops out of pan and place on a plate lined with paper towel. Turn heat down to medium pour off hot oil into a metal container and place pan back on the stove. Add a little more fresh oil and carefully place into the pan fennel, apples and chorizo.  Cook until warm and chorizo starts to get a little crispy on the edges. Take off the heat and prepare to plate.

To Assemble:

Spoon some of the apple, fennel and chorizo into the middle of a plate, forming a bed to rest the scallops on. Top with 3 scallops, and garnish with some fennel fronds, drizzle some balsamic and extra virgin olive oil around the scallops, and finish with some sea salt.