Super Bowl Scallops

Russ grew up outside Philly. He went to school in Philly. In his lifetime he has never seen the Eagles win a Super Bowl. Well, no one has ever seen the Eagles win a Super Bowl. Following the Eagles, even from afar has usually not been a happy thing to do, until this year. But even with their year of great play Russ was sure that something bad would happen, like a hail Mary in the last second that would steal Philly of a celebration. Sometimes it’s wonderful to be wrong.

Because of the gravity of the game we opted to watch it alone, in case there would be crying or worse, throwing something at the TV. This is only something you can do in your own home. Russ had bought chips and we had avocados and some sausages from the farmers market so we were prepared to have a traditionally unhealthy meal and watch the game and scream at the TV.

Then I remembered the Scallops I had bought at the farmer’s market and I said they would be better fresher. So while Philly scored their first nine points, missing the field goal, which Russ lamented might lose them the game, I whipped up this odd, but wonderful combination for dinner. Scallops on a sunchoke, Brussels sprout and ginger hash. It was the fanciest Super Bowl food I have ever made. Not only was it delicious, we did not feel bad after eating it and we felt even better when the Eagles won!

Bunch of Sunchokes, also known as Jerusalem artichokes

Equal amount of Brussels sprouts

Two tablespoons of ginger/turmeric syrup which came from the durham Farmers Market

Equal amount of balsamic vinegar – a good quality thick one

A pinch of red pepper flakes

Scallops

Butter

Lime juice.

Preheat the oven to 400°

Sunchokes are notoriously dirty. You need to scrub them well with a vegetable brush under running water. Even then, when you slice then in 1/2 inch chunks you may find some more dirt in the nooks and crannies. Just rinse them again.

Cut the end off the Brussels sprouts and then cut them in half.

Cover a sheet pan with foil and spray it with vegetable spray. Lay out the cut Sunchokes and Brussels sprouts in a single layer. Spray them with vegetable oil and salt everything and put in the oven to roast for 25 minutes.

When done put in a bowl with this ginger sauce, the vinegar and chili flakes. Salt and pepper.

Heat a frying pan to very high heat. Place a tablespoon of butter in the pan and place each scallops in the pan in an order you can remember so you can turn them over in the same order. Cook on one side for about two minutes, until they start to brown. Turn them over with tongs and cook the other side for a minute and a half. Squeeze lime juice, or lemon over it and serve them on top of a bed of the vegetable hash. Salt and pepper the scallops.



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