PPX Events Chef Kyle Daley’s recipe for Nantucket bay scallops and fall hash.
• 2 pounds Nantucket bay scallops
• 4 cups medium diced butternut squash
• 4 cups medium diced parsnips
• 2 bunches Tuscan kale
• 1 pound chopped bacon
• 1 1⁄2 cups small diced onions
• 3 cloves garlic, crushed
• 1⁄2 bunch parsley, chopped
• 1 tablespoon butter
• 1 cup olive oil blend
• 1 1⁄2 cups apple cider vinegar
• 1 cup sugar
• 1 cup fine diced shallots
• 1⁄2 bunch mint (about 10 leaves)
• 1 teaspoon Chinese five spice
• Zest of 1 lemon
• 3 tablespoons chives
• Salt and pepper
APPLE CIDER GASTRIQUE
In a small sauce pot, add apple cider vinegar and sugar. Simmer on medium heat for 10-15 minutes until the liquid coats the back of a spoon (should have the consistency of a thin agave syrup). Let cool to room temperature and fold in mint, shallots, Chinese five spice and salt (to taste).
In a large sauté pan, render the bacon until crispy and remove pan from heat. Remove bacon from pan (place on the side), leaving 2 tablespoons of the rendered bacon fat in the pan. Reheat the pan to medium-high. Add onion, 1 clove garlic and butter, then sweat in pan for 1 minute. Add parsnips, butternut squash, 1⁄4 cup olive oil, salt and pepper (to taste). Sauté on medium-high heat until parsnips and butternut squash are cooked through and tender. Remove from heat and fold in parsley.
Preheat a large sauté pan on high heat. Add 1⁄4 cup olive oil and 1 clove garlic and add kale last. Sauté on high heat for 4-6 minutes and remove from heat. Add salt and pepper to taste.
NANTUCKET BAY SCALLOPS
Clean scallops with salted ice-cold water (this will help to pull off sand) and pat dry between two paper towels to absorb the extra water until scallops are very dry. In mixing bowl, add scallops, 1⁄2 cup olive oil, lemon zest, 1 clove garlic, salt and pepper and mix well. Preheat a 12-inch nonstick sauté pan until “smoking” hot. Cook scallops in 2-3 batches, ensuring there is space between scallops in the pan, for 1 minute on each side. Allow pan to reheat after each batch.
Place 1 large spoonful of hash in center of plate and add 2 small spoonsful of Tuscan Kale at the top and bottom of the plate (to off-set the colors). Place 1 spoonful of scallops to the right of each spoonful of kale. Drizzle with gastrique over all components and top with chives.
Kyle Daley is the chef-owner of PPX Events, a catering and event planning company in Nantucket. Previously, he worked at Great Harbor Yacht Club as the executive sous chef for four seasons as well as for Seth and Angela Raynor at Corazon del Mar and with Fred Bisaillon at both B-ACK Yard BBQ and The White Elephant.