This warm, wintery dish is a beautiful blend of flavours and textures, with the grainy mashed potato (with UBC Farm garlic), the bright, firm kale, and the smooth freshness of local Qualicum Bay scallops. True, I’m still using UBC garlic that I bought back in September (maybe October?). It’s dried to preserve it for months (although they’ll say 4-6 weeks) and I’ll admit, it started to sprout in January but it’s still a million times better than what you’ll find in most grocery stores.
6 leaves fresh kale
3/4 cup chicken or veggie stock
1 1/2 lbs young potatoes
4 cloves garlic
2 tbsp butter
2 tbsp warm milk or more stock
salt and pepper
2 tbsp grapeseed oil
20 large Qualicum Bay scallops
1/2 cup dry riesling
1 1/2 cups whipping cream
2 tbsp whole grain Dijon mustard
2 green onions
Trim leaves of kale of tough stems. Cut in half lengthwise and slice widthwise, about 1/4″.Bring 3/4 cup stock to simmer in wide skillet. Add kale and cook until just tender, about 3-4 minutes. Remove from heat and set aside.
Boil potatoes and garlic until cooked. (There’s a whole paragraph on this in my recipe… seriously. If you’ve never made mashed potatoes before, this blog isn’t for you.) Add butter, milk/stock, kale and its cooking liquid, salt and pepper to taste.
Season scallops with salt and pepper. Place oil in large skillet over med-high heat. Sear scallops on each side, until just cooked and browning. Place scallops on a plate.
Deglaze with white wine and simmer to reduce by half. Add cream and reduce until lightly thickened. Add green onions, mustard, salt and pepper. Voila.
Source: EAT magazine, Jan/Feb 2010