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Dish of the Month:
Seared day boat sea scallops from I.D.

BY NICOLE KIEFERT
PHOTO BY DAVID SZYMANSKI

May 2018

Nestled inside the beautiful Delafield Hotel, I.d. offers dishes made with as many local farm ingredients as the owners can get their hands on to provide the freshest meals possible. While seasonal ingredients can cause some dishes to come and go from the menu, one dish you’ll find year-round is the seared day boat sea scallops.

The tender seared scallops are paired with purple potatoes, a fluffy potato sauce and a seasonal vegetable, then garnished with herbs or edible flowers and topped with a house-made guanciale sauce — a cilantro, parsley and fish sauce emulsion. While the scallops are on the menu all year long, the vegetables change out as the seasons progress; this particular dish is paired with pickled fiddleheads, which executive chef Joe Heppe says is his favorite way to cook the unique vegetable.

Heppe discovered the recipe for pickled fiddleheads in a book titled “Beer and Food.” It includes pork stock, sherry vinegar, mustard seeds and a little bit of stone ground mustard.

Heppe says he was ironically inspired by his Polish grandmother’s German potato salad when creating this dish. “It has that warm bacon kind of fat in it that we used in the guanciale, a little bit of onion with the shallot in there, and then the purple potatoes mixed with that,” he explains. “So when you eat that, for me, it’s kind of reminiscent of those sometimes good, sometimes bad food holiday family traditions.”

415 Genesee St., Suite 1, Delafield, (262) 646-1620, www.iddelafield.com







 

This story ran in the May 2018 issue of: