Adam Stevenson




Hotel Chef Award: Adam Stevenson

Earth & Ocean | Seattle

Wild Day Boat Scallops with Citrus-Braised Endive, Radishes, Smoked Bacon, and Garlic Puree
Chef Adam Stevenson of Earth and Ocean at W Seattle – Seattle, WA
Adapted by
February 2009

Yield: 1 Servings


    Citrus-Braised Endive:
    (makes 12 servings):
  • 2 cups orange juice
  • ¼ cup honey
  • 1 tablespoon pink peppercorns
  • 1 whole star anise
  • Small bunch of thyme, tied
  • 12 Belgian endives, soaked in salt water for 20 minutes, drained, and dried 

    Garlic Puree (makes 1 pint):
  • 1 cup peeled garlic cloves
  • 1 cup peeled elephant garlic cloves
  • 1 pint whole milk, heated
  • 1 sprig thyme
  • 1 small bay leaf

    Bacon and Radish:
  • 2 tablespoons small diced smoked bacon
  • 3 red radishes, blanched and quartered
  • ½ to 1 tablespoon butter
  • ½ tablespoon minced chives

  • 4 large wild dayboat sea scallops, foot removed
  • Sel gris
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter, room temperatur

    To Assemble and Serve:
  • ½ cup thinly sliced red radish
  • 3 to 5 celery leaves
  • Extra virgin olive oil
  • Sel gris


For the Citrus-Braised Endive:
Combine the orange juice and honey in a small pot. Simmer until honey is dissolved, about 5 minutes. Put the peppercorns and star anise in cheesecloth to make a sachet. Add the sachet, thyme, and endives. Simmer until the endives are tender but still have a crunchy texture, about 10 minutes. Remove endives from sauce and set aside to cool. Allow the sauce to continue simmering until reduced by half. Strain through a chinoise and reserve. Once the endives have cooled, cut them lengthwise into long strips about ¼ inch thick. Set aside.

For the Garlic Puree:
Combine all the ingredients and bring to a simmer. Cook until the garlic is very tender. Remove the thyme and bay leaf. While hot, transfer the garlic and some of the milk to a blender and puree until very smooth, adding more of the hot milk as needed to create a thick sauce consistency. Set the sauce aside until needed. To reheat, add a touch of water or vegetable stock to thin slightly.

For the Bacon and Radish:
In a sauté pan, render the bacon until crispy. Add the radish and reserved braised endives, tossing to coat with the bacon fat. Do not allow to brown. Remove the bacon and vegetables from the pan and set aside. Deglaze the pan with 1 tablespoon of water to slightly cool the pan, then add ¼ cup of the reserved citrus sauce. Bring to a simmer and reduce to a syrupy consistency. Add ½ tablespoon butter to the sauce and swirl in to emulsify; add remaining butter if needed Garnish with chives.

For the Scallops:
Pat the scallops dry and season each with finely ground sel gris. In a separate pan, heat olive oil to just below the smoking point. Add the scallops and sear until the edges begin to brown, about 3 to 5 minutes depending on the size of the scallops. Once the scallops are nicely browned on one side, gently flip them and add the butter. Allow the butter to foam and start to brown; baste the scallops. Once the scallops are medium-rare, transfer them to a dish to drain.

To Assemble and Serve:
Dress the radish and celery leaves with extra virgin olive oil and sel gris and set aside. Reheat the garlic puree and spoon 2 tablespoons onto the center of a plate. Allow the citrus sauce to drip off the braised endive and place them on the puree. Drizzle the citrus sauce over the top of the endive, allowing some to pool at the base. Sprinkle with the radishes and bacon. Place the scallops on the endive bed and garnish with the shaved radishes and celery leaves.



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   Published: February 2009