restaurant Max has named critically-acclaimed chef Kevin Kathman as the downtown restaurant's new Executive Chef. This morning he joined us with his recipe for Seared Scallops. restaurant Max is located on the corner of 2nd Avenue and 4th Street in Minneapolis. For reservations or more information, check out www.therestaurantmax.com or call 612-340-0303.
Seared Scallops with Butternut Squash, Caramelized Onions Bacon, Swiss Chard and Lemon Brown Butter
Scallops 16ea
Butternut Squash 1ea
Chard 3 Bunches
Yellow Onion 1 ea
Bacon 6 pieces
Butter 1#
Shallots 4ea
Lemon Juice 1/4cup
Canola Oil 2oz
Salt
Pepper
Brown Sugar
Sherry Vinegar
Method for the Squash
Peel and dice the squash into ¼ inch cubes. Gently steam over low heat until cooked through, season with salt, pepper, and brown sugar to taste. Cool and reserve for plate up.
Method for the Chard
Dice the bacon and place in a medium sauce pot over moderate heat. Peel and julienne the onion add to the pot. Cook until well caramelized. Wash and cut the chard into small pieces and add to the pot and cook until all liquid is gone. Season and reserve for plate up.
Method for the Sauce
Brown the butter, add shallot, lemon and emulsify
To plate sear the scallops until well browned, while scallops are cooking reheat the chard and squash. Once the scallops are cooked place the chard on the plate, then the scallops followed by the squash and sauce.
