I was eager to check out Battersby’s new cookbook since I love and admire the restaurant and its food, so I was excited at the prospect of reproducing some of the dishes at home. However, when the book arrived and I began leafing through the pages, I got the sense that it was more of a monograph, meant to showcase beautiful photos of the dishes rather than serve as a cookbook. In the moment, the recipes looked too complicated to be made at home. However, I reconsidered this after reading the introduction, in which Battersby chefs Joseph Ogrodnek and Walker Stern emphasize that, with enough preparation, all of the recipes can be easily made at home. Ogrodnek and Stern have plenty of experience cooking their high caliber meals in a limited amount of space — if you’ve been to Battersby, you know how small the kitchen is. Hence, planning and prep make all the difference. This has been a really good lesson for me, and what seemed daunting actually became possible. I’m sharing the recipe for the marinated scallops with cherries, almonds and tarragon tempura to show you that it’s not as difficult as it sounds.
Excerpted from the book BATTERSBY by Joseph Ogrodnek, Walker Stern, and Table 12 Productions, Inc. Photography Credit: Tuukka Koski. Copyright © 2015 by Joseph Ogrodnek and Walker Stern. Reprinted by permission of Grand Central Life & Style. All rights reserved.
We came up with this recipe at Battersby one night. The restaurant has a backyard garden with lots of herbs, which gives us a chance to play around with them. We especially love how even the stem of young, tender tarragon is edible, which led us to fry entire branches in tempura batter and incorporate them into dishes. One night we improvised this dish for some regulars pulling various ingredients we had on hand for other dishes, and it immediately became part of our repertoire. The entire thing can be readied and cooked in less than ten minutes. Since the scallops aren’t cooked, try to get the freshest you can and ask your fishmonger if they are suitable to be served raw.