Recipe courtesy of Grant Achatz
Maine Diver Scallops with Butternut Squash, Prosciutto, and Orange Rind Vapor
Total:
4 hr 50 min
Active:
30 min
Yield:
8 servings
Level:
Intermediate
Total:
4 hr 50 min
Active:
30 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Garnish:
  • 8 very thin slices prosciutto
  • 2 cups medium-diced butternut squash, from the "neck" of the squash
  • 1 cup water
  • 1 tablespoon unsalted butter, divided
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
Nage:
  • 3 cups chopped butternut squash, from the bottom of the squash (chopped in a food processor)
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 1/4 pound unsalted butter, at room temperature
  • 6 cups water
Scallops and Orange Vapor:
  • 8 oranges
  • 8 very large Maine diver scallops (size U-10: under 10 a pound)
  • Kosher salt and freshly ground black pepper
  • 1/4 cup canola oil
  • Hot water, as needed

Directions

Make the Garnish: Preheat the oven to 175 degrees F. Arrange the prosciutto on a parchment-paper-lined baking sheet and bake until dried and crispy, about 3 hours. Set aside. (The prosciutto can be made up to 2 days in advance, and kept covered in an air-tight container.) When the prosciutto is done, combine the squash, water, 1 teaspoon butter, salt, and sugar in a large skillet over medium-high heat. Cook, stirring occasionally, until the liquid has evaporated and the squash is tender and glazed. Make the Nage: Combine all the ingredients, except the water, in a pot and bring to a boil. Lower the heat and simmer for 45 minutes. Strain, discard the solids, and return to the pot. Boil until reduced to 3 cups. Set aside. (The nage can be made up to 3 days in advance and refrigerated, covered.) Make the Scallops and Orange Vapor: Using a vegetable peeler, peel the rind off the oranges and set aside. Reserve orange segments for another use. Preheat a large skillet over high heat. Season the scallops with salt and pepper, to taste. Add the oil and heat. Add the scallops and cook, turning once, until seared and just cooked through, about 3 minutes per side. Meanwhile, heat the nage in a saucepan over medium heat. While blending with an immersion blender, add the butter to the nage, little by little, to make frothy. Heat the remaining 1 teaspoon butter in a medium skillet over medium heat. Add the glazed butternut squash and reheat. Bring a teapot of water to a boil. Divide the glazed butternut squash among the center of 8 small bowls, and top each with a scallop. Spoon some of the frothy nage over each scallop and top each with piece of the crispy prosciutto. Place each bowl inside a heated larger bowl and surround with the orange rind. Place the bowls in front of your eagerly awaiting guest. Pour the water from the teapot over the orange rind to create orange vapor. Inhale the vapor while you eat.;

IDEAS YOU'LL LOVE

Pan-Roasted Diver Scallops, with Lime and Creme Fraiche Creamed Corn, and Cilantro Salad

Recipe courtesy of Michael Symon

Pan Roasted Diver Scallops with Potato and Celery Root Puree and Brown Butter

Recipe courtesy of Michael Symon

Crabmeat Crusted Diver Scallops with a Warm Chorizo Potato Salad

Recipe courtesy of Emeril Lagasse

Pan-Seared Diver Scallops on a Pool of White Bean and Truffle Puree, Shaved Truffles and Parmigiano-Reggiano Cheese

Recipe courtesy of Emeril Lagasse

Maine Sea Scallops with Braised Endives and a Brown Balsamic Butter Sauce

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Food: Fact or Fiction?

10:30am | 9:30c

Donut Showdown

11am | 10c

Donut Showdown

11:30am | 10:30c

Donut Showdown

12pm | 11c

Donut Showdown

12:30pm | 11:30c

Donut Showdown

1:30pm | 12:30c

Sugar Showdown

2:30pm | 1:30c

Sugar Showdown

3:30pm | 2:30c

Cake Wars

4pm | 3c

Cake Wars

5pm | 4c

Cake Wars

6pm | 5c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Sugar Showdown

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Sugar Showdown

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here