Scallops with Three Sisters Reduction and Four Medicines

As a finalist in Canada’s Top Chef, Rich Francis has brought the indigenous foods of his home—Six Nations, Ontario—to a wider audience. His dishes are innovative, inspiring, and beautiful, and they present Native cuisine, rooted in tradition, in a contemporary light. This appetizer is a staple on his menus.

In the original recipe, the scallops are served in a smudge bowl (abalone shell) and garnished drizzled with a three sisters reduction (a sauce of corn, beans, and squash), scent