Avvio’s Executive Chef Greg Coccio was recently featured on The Rhode Show thanks to GoProvidence.com. For his appearance, Chef decided to make a seasonal classic of scallops with autumn squash & potato hash and cranberry chutney (which co-host Michaela Johnson really seemed to fancy). The meal works great for dinner parties and can even be great as part of your Thanksgiving Dinner. Chef walked The Rhode Show team (and home viewers) through the recipe answering questions as he went, and making it all look easy and delicious. He was happy to share the recipe for all to enjoy, which we are reprinting below.

We love seeing our talented chefs being recognized in our community and we are grateful to WPRI12 and The Rhode Show team for having us as their guests.

Scallops with Autumn Squash & Potato Hash and Cranberry Chutney 

INGREDIENTS:

For Scallops:

  • 16 each u-10 Scallops
  • 2 oz Blended Oil
  • Salt and Pepper

For Autumn Hash:

  • 2 each Sweet Potatoes
  • 2 each Yukon Gold Potatoes
  • 1 each Butternut Squash
  • 1 each Delicata Squash
  • 2 each Granny Smith Apples
  • 2 oz Pea Greens

For Cranberry Chutney:

  • 8 oz Dried Cranberries
  • 4 oz Champagne Vinegar
  • ½ tsp Cinnamon
  • ¼ tsp Nutmeg
  • 1 cup water

For Hard Cider Glaze:

  • 8 oz Apple Cider
  • 4 oz Rye Whiskey

Directions:

  1. To begin, peel and clean butternut squash and delicata squash.  Cut a small dice on both and place in a mixing bowl.  Cut the potatoes and apples with skin on and place in the mixing bowl
  2. Season squash and potatoes with cooking oil and salt and pepper.  Roast in the oven for 25 minutes or until tender. Once cooked reserve to the side
  3. For cranberry chutney place all ingredients in a sauce pan.  Reduce for 20 minutes until the water has reduced 50% of its volume.  Once reduced place in the blender to pulse.  This can be cooled and stored in the refrigerator.
  4. For hard cider glaze add rye whiskey and apple cider into a sauce pan.  Reduce 80 % on low.  Be careful not to ignite the whiskey on a gas cook top.

To Prepare the Entrée:

  1. Heat a sauté pan on the range to high with blended oil.  While the pan is heating, season the scallops with salt and pepper.
  2. Once the pan is hot, turn to medium high heat.  Sear the scallops until golden brown on both sides, deglaze with the hard cider glaze.
  3. In a separate sauté pan heat with oil.  Once pan is hot, add the autumn hash and season with salt and pepper.  Once the squash is hot turn the heat off and add the pea greens on top.
  4. For the plating take a table spoons worth of cranberry chutney and drag it with the back of a spoon down the plate
  5. Place the autumn squash on top of the cranberry chutney
  6. Finishing by placing 4 scallops on top of the autumn hash