Chef Gabrielle LeGuerrier’s Saint-Jacques à la Crème de Spinach et Récolte Locale
Ingredients
4 Afishionado scallops
sea salt and pepper
2 tbsp (30 mL) canola oil
4 yellow potatoes, peeled and quartered
3 tbsp (45 mL) Cow’s Creamery butter, cubed
1 tbsp (15 mL) grainy mustard
1 lemon
1 small bunch of Abundant Acres radishes
1 cup (250 mL) of Knoydart Farms cream
2 cloves Snowy River Farm garlic
1 bay leaf
1 small bag of Taproot Farms spinach
Chive blossoms and pea shoots to garnish
Directions
Place fresh scallops between two sheets of paper towel to remove any moisture.
Place a small pot on a low heat with cream, garlic and bay leaf.
Peel and halve the potatoes. Cover in water and put on the stove to boil. Cook until a knife inserted goes quickly through the potato. Drain and mash. Add the cubed butter, mustard, and juice from half a lemon, and season generously.
Place the garlic-infused cream in a blender, adding your thoroughly washed spinach. Blend on high until smooth. Season generously.
Pre-heat a cast iron pan to high and season scallops with sea salt. When the pan is smoking, place scallops in the pan with canola oil. Do not touch until a golden line is formed. Remove from the pan and onto a fresh paper towel. Thinly slice the radishes and mix with a touch of salt and a squeeze of lemon juice. Set aside.
Plate your scallops and potatoes and add vibrant spinach cream. Lastly, garnish with pea shoots, radish, and chive flowers.