Hey everyone, hope you’re having an incredible 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. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Great recipe for 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.
Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree is something which I’ve loved my whole life.
To get started with this particular 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 it.
The ingredients needed to make Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree:
- Take Sea scallops, about 3 per serving
- Prepare Sea salt
- Make ready Olive oil
- Prepare Chopped cooked bacon for garnish
- Take For the maple butternut puree
- Take 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
- Make ready 1/2 tsp lemon juice
- Make ready For the pea puree
- Prepare 1/2 cup English peas, frozen works better than canned
- Get 1/4 tsp sea salt
- Make ready 1/2 tsp lime juice
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. 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.
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.
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. For the butternut squash caponata In a sauté pan, add extra-virgin olive oil and butter, shallots and rosemary. Dry the scallops well, then season with salt and pepper.
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