Recipe of Favorite Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree
Hello everybody, hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, Recipe of Perfect Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
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To get started with this recipe, we must first 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 cook it.
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.
Ingredients and spices that need to be Take to make Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree:
- Sea scallops, about 3 per serving
- Sea salt
- Olive oil
- Chopped cooked bacon for garnish
- For the maple butternut puree
- 1/2 cup chopped, peeled butternut squash
- 1/4 tsp sea salt
- 1/2 tsp sour cream
- 1/2 tsp maple syrup
- 1/2 tsp lemon juice
- For the pea puree
- 1/2 cup English peas, frozen works better than canned
- 1/4 tsp sea salt
- 1/2 tsp lime juice
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.
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