Chef/owner Michael Schafer,
Sydney’s
“Everything on a plate has to be edible. Whether or not you eat it is up to you,” said Chef Michael while preparing this dish.
Ingredients
Purée
1 large turnip
1 medium russet potato
2 cloves garlic
1/2 onion, chopped
1 celery stalk, chopped
3 cups chicken stock
1/2 cup grated white cheddar
1/4 cup 35% cream
Salt and pepper, to taste
Scallops
Vegetable spray
1 medium (3 oz) sweet potato,
thinly sliced
8 sea scallops
1 Tbsp dijon mustard
Salt and pepper, to taste
Method
Purée
1. In a soup pot, combine turnip, potato, garlic, onion, celery, and chicken stock. Slowly bring to a simmer. Continue to simmer until turnip can easily be pierced by a knife, approximately 35 minutes.
2. With a hand blender, blend soup until it coats the back of a spoon.
3. Stir in white cheddar and cream until smooth. Season to taste.
Scallops
1. Preheat oven to 140˚F.
2. Spray a baking sheet with vegetable spray. Place sweet potatoes on baking sheet. Bake until dry and crispy.
3. Preheat oven to 400˚F.
4. In a food processor, coarsely grind sweet potato.
5. Coat scallops on sides with dijon mustard and roll in sweet potato crumbs. Season to taste.
6. In a non-stick frying pan, over high heat, sear scallops on one side until crispy, approximately 3 minutes.
7. Turn scallops in pan and place in oven for 4-5 minutes.
To serve
1. Pour a thin layer of turnip purée evenly into soup bowls. Place two scallops in centre of bowl and serve.
Yield 4 servings