Hello everybody, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, brad's sea scallop appetizer with maple butternut and pea puree. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
The touch of citrus. more 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. It's fun, relaxing and a simple way to switch off after a busy week. 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.
Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree is something that I have loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can cook brad's sea scallop appetizer with maple butternut and pea puree using 14 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree:
- Make ready Sea scallops, about 3 per serving
- Take Sea salt
- Get Olive oil
- Prepare Chopped cooked bacon for garnish
- Take For the maple butternut puree
- Make ready chopped, peeled butternut squash
- Get sea salt
- Take sour cream
- Prepare maple syrup
- Prepare lemon juice
- Prepare For the pea puree
- Prepare English peas, frozen works better than canned
- Take sea salt
- Make ready lime juice
Drizzle the pan sauce over each scallop then top with the fennel and apple salad. 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.
Steps 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. Check out the menu for Chefs Table. The menu includes take away menu, dinner menu, bi-weekly dinner menu, lunch menu, and catering menu.
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