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Peconic Bay Scallops With Grapefruit & Yam

Serves 2


  • 1 medium yam, peeled and quartered
  • 1 grapefruit, juiced
  • salt and aleppo pepper, to taste
  • 4 to 6 Peconic Bay scallops
  • 1 tablespoon butter
  • 4 to 6 quinoa crackers
  • 1 bunch cress


Preheat oven to 300˚F

  1. In a medium pot, place yams and cover with water. Boil until the yams are fork tender.
  2. Drain the yams and place on a sheet tray. Place in the oven for about 10 minutes to dry.
  3. In a high-powered drink blender, combine the cooked yams and the juice from one grapefruit. Blend to a smooth paste and season with salt and aleppo pepper.
  4. Heat a medium frying pan and sear the Bay scallops. Add butter to brown the pan and cook for about 45 seconds.
  5. Spread a dollop of the yam purée onto a serving plate. Place scallops on top of the purée.
  6. Garnish with a small piece of cress and broken quinoa cracker.

Hudson Valley Restaurant Week is back this April 8-21!