Elimination Challenge Wins: 2/10

Quick Fire Challenge Wins: 4/10

Status:
WINNER OF TOP CHEF SEASON 3!

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Directions:

FOR THE BUTTERNUT SQUASH PUREE
Rub squash with olive oil, season with salt, and roast on sheet pan cut side down
at 350 degrees for 15-20 minutes or until soft. Remove from oven, spoon out squash
and remove skin. In saucepot saute shallots, celery, carrot and bay leaf in butter.
Deglaze with wine wine, reduce by half, add squash, then chicken stock and cream.
Bring to boil, reduce heat, simmer for 10-15 minutes. Remove from heat, blend mixture till smooth. Finish with butter, pass mixture through fine mesh strainer. Season with sugar and salt. Mixture should be soup consistancy. Place into squirt bottles, hold warm till time to serve.

FOR THE SWISS CHARD
In large sauce pan melt butter over medium heat, saute onions quickly then add swiss chard. Continue to cook for one minute. Remove pan from heat season with salt and pepper. Serve once swiss chard has wilted down.

FOR THE POMEGRANATE BROWN BUTTER
Brown butter in small sauce pot, strain through fine mesh strainer into metal container. Allow time to chill, next strain a pomegranate, chives and season with salt. Hold warm till time to plate up.

FOR THE SCALLOPS
Sear seasoned scallops in grapeseed oil. Serve right away.

FOR THE PLATE UP
In the center of long oval shaped plate make line of swiss chard from each end of plate. Place dots of squash puree along sides of swiss chard. Place scallop on top of swiss chard. Pour brown butter tableside, along sides of swiss chard.

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Ingredients:

FOR THE BUTTERNUT SQUASH PUREE
3 pieces butternut squash, seeded and spilt in half
Olive oil
Salt to taste
2 pieces shallot, peeled and chopped
1 piece celery
1 each small carrot, peeled and chopped
1 each fresh bay leaf
1/2 pound unsalted butter
2 cups white wine
2 cups chicken stock
2 quarts heavy cream
2 tablespoons unsalted butter, cubed
Sugar and salt to taste

FOR THE SWISS CHARD
1/2 cup unsalted butter
1 each red onion, julienned
1 bunch swiss chard, rinsed and chopped
Salt and pepper

FOR THE POMEGRANATE BROWN BUTTER
1/2 pound unsalted butter, cubed
3 tablespoons pomegranate juice
2 tablespoons pomegranates
2 teaspoons chives, minced very fine
Salt to taste

FOR THE SCALLOPS
12 pieces U-8 diver sea scallops, muscle removed
Salt to taste
Grapeseed oil

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