Maine Diver Scallops With Hazelnut Brown Butter, Garnet Yam Puree And Golden Raisins

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Diamond Nuts


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16 ea Maine Diver Scallops

1 lb garnet yams, peeled

1 cup heavy cream

½lb butter, divided use

¼ cup maple syrup

1 Tbsp chili powder

2 bunches swiss chard, cleaned and blanched

½ cup golden raisins

½ cup dry white wine

¼ cup sugar

1 vanilla bean split

½ cup hazelnuts, peeled, toasted and rough chopped

½ lemon, juice

2 oz olive oil

1 Tbsp Fresh Thyme leaves

salt and pepper to taste

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