Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, brad's sea scallop appetizer with maple butternut and pea puree. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Aprons are for Cowards presents an appetizer that is guaranteed to steal the show at any dinner. It involves large succulent scallops, an aromatic pea purée.. Minute Tartare Scallops, Scallops With Orange And Dried Fruit Crumbs Breaded Celery, Hazelnut-flavored Scallop Carpaccio.
Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree is something which I have loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we must first 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:
- Take Sea scallops, about 3 per serving
- Make ready Sea salt
- Get Olive oil
- Prepare Chopped cooked bacon for garnish
- Prepare For the maple butternut puree
- Make ready 1/2 cup chopped, peeled butternut squash
- Make ready 1/4 tsp sea salt
- Prepare 1/2 tsp sour cream
- Get 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
- Take 1/2 tsp lime juice
Puree pea mixture, adding pea cooking liquid by tablespoonfuls if too stiff, to form light and creamy puree. Season to taste with sea salt and freshly Sprinkle shrimp and scallops with salt and freshly ground black pepper. Cook shrimp and scallops until golden brown outside and just opaque in center. Take butternut squash seeds and turn them into the perfect garnish for a plate of seared scallops over a bright squash purée.
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.
If you've never had butternut squash with seafood, this dish is for you. The best part is the roasted squash seeds get pulverized into a coarse powder, which adds rich nuttiness. Learn how to make Alaska Sea Scallops with Vanilla-Butternut Squash Puree. Frozen Pea, Rosemary, Sea Scallop, Dinner, Easy, Quick, Appetizer. Place peas in a large pan of lightly salted water, and bring to a boil.
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