Maritime Scallops With Sunchokes And Soybean And Elderflower Relish

by Chef Anthony Walsh

Chef Walsh makes a kumquat marmalade flavoured with chili that he uses to top the scallops. But the dish is great without it. Sunchokes are also called Jerusalem artichokes and are easily available. The soybean relish is so good that the leftovers can be served on crostini as an appetizer.

Sunchokes:
8 large sunchokes, washed and halved
1 teaspoon fresh thyme leaves
1 clove garlic, sliced
2 tablespoons olive oil
Salt and freshly ground pepper

Relish:
1 cup shelled soybeans
1 teaspoon grated lemon rind
1 tablespoon lemon juice
2 tablespoons olive oil
½ teaspoon dried Anaheim chili or ¼ teaspoon Asian chili sauce
2 tablespoons minced shallots
1 teaspoon elderflower wine or ice wine or organic honey

Scallops:
8 large scallops
1 tablespoon vegetable oil

Salad:
1 bunch arugula
1 bunch dandelion leaves
2 celery stalks, thinly sliced on the bias
2 tablespoons extra virgin olive oil

Preheat oven to 350 F.
Combine sunchokes, thyme, garlic and olive oil and season with salt and pepper. Place on a baking sheet and roast for 30 minutes or until soft and golden. Reserve.

Place soybeans in a pot of boiling water over high heat and blanch for 2 minutes or until tender. Place soybeans, lemon rind, lemon juice, olive oil, Anaheim chili, shallots and elderflower in a mini-chopper or food processor and process until just chunky. Season with salt and pepper. Reserve.

Season scallops liberally with salt and pepper. Heat a large skillet over high heat. Add vegetable oil and swirl to coat. Add scallops and sear for 2 to 3 minutes, turning once, or until golden and just cooked through.

Mix arugula, dandelion leaves and celery in a bowl, drizzle with olive oil and season with salt and pepper. Divide among 4 plates. Place warm roasted sunchokes on each plate on top of greens. Add scallops to salad and scatter soybean relish overtop.

Wine pairing by Beppi Crosariol:

Here’s an inspired showcase for a great Canadian regional delicacy. Soft, succulent flesh and subtle, zippy flavours call for a delicate white. Try to steer clear of heavily oaked chardonnays in favour of crisp, clean varietals with substantial texture. International choices: Robert Mondavi Fumé Blanc from California ($25); Guigal Côtes-du-Rhône white from France ($17). Canadian Choice: Peninsula Ridge Sauvignon Blanc from Niagara ($15).

Chef Anthony Walsh

Canoe Restaurant & Bar

Toronto Dominion Bank Tower, 54-66 Wellington Street W.
Toronto, Ontario
Phone: 416.364.0054
www.canoerestaurant.com

Other recipes by Anthony Walsh
- December 2007 :: Canoe Black Cod With Screech And Maple