Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, brad's sea scallop appetizer with maple butternut and pea puree. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree I thought the sweetness of the scallops and butternut went well with the earthy flavor of the peas. The touch of citrus gives the dash of acidity to bring it all together. Cumin Crusted Scallops with Butternut Squash Puree, Charred Chilli Pear and Pea and Tarragon Bisque. Slow organic cooking using the best produce from our farmers, fishermen and small producers is the ideal weekend activity.
Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can have brad's sea scallop appetizer with maple butternut and pea puree using 14 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree:
- Get Sea scallops, about 3 per serving
- Prepare Sea salt
- Take Olive oil
- Make ready Chopped cooked bacon for garnish
- Take For the maple butternut puree
- Prepare 1/2 cup chopped, peeled butternut squash
- Prepare 1/4 tsp sea salt
- Get 1/2 tsp sour cream
- Make ready 1/2 tsp maple syrup
- Prepare 1/2 tsp lemon juice
- Get For the pea puree
- Make ready 1/2 cup English peas, frozen works better than canned
- Get 1/4 tsp sea salt
- Prepare 1/2 tsp lime juice
Don't be intimidated to prepare sweet, juicy scallops at home — they cook up in minutes and will bring elegance to any dish in a few simple steps. The scallops are done when they start to puff. Remove from the pan, blot on paper towels and place the atop of the butternut squash caponata. Drizzle with vinaigrette and top with a shaving of Grana cheese.
Instructions to make Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree:
- Start 2 pans of water on to boil for the purees. Boil squash and peas separately until they are tender.
- To make the purees, drain squash and peas separately. In a blender add ingredients for the squash puree. The squash and peas should be hot when you blend them. Pulse a couple times. Turn blender to liquefy and slowly add hot water until puree becomes very smooth and silky. Taste and adjust seasonings to your liking. Repeat with the peas. They will take considerably less water to make smooth.
- Get a large frying pan heating on stove just over medium heat.
- Cut scallops in half so they will cook evenly. Pat dry with paper towels.
- When pan is hot add about 1 tbs olive oil per batch of scallops. Put scallops in pan. Lay them away from you. Immediately salt them. They should only need about 90-100 seconds per side. If doing more than 1 batch, clean pan between batches. Drain on paper towels for a minute when done.
- For plating, either mimic the picture or arrange in your own style. Garnish with a small piece of bacon. Serve immediately. Enjoy.
Remove from the pan, blot on paper towels and place the atop of the butternut squash caponata. Drizzle with vinaigrette and top with a shaving of Grana cheese. For the butternut squash caponata In a sauté pan, add extra-virgin olive oil and butter, shallots and rosemary. Pan seared scallops cooked in bacon fat, topped with maple bacon browned butter sauce, and served with sweet and creamy whipped butternut squash!! Does life get any better than that?
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