Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, brad's sea scallop appetizer with maple butternut and pea puree. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree is something that I have loved my entire life.
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. Scallops with butternut purée and sage butter.
To begin 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 cook that.
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
- Make ready Chopped cooked bacon for garnish
- Get For the maple butternut puree
- Get 1/2 cup chopped, peeled butternut squash
- Prepare 1/4 tsp sea salt
- Take 1/2 tsp sour cream
- Prepare 1/2 tsp maple syrup
- Prepare 1/2 tsp lemon juice
- Make ready For the pea puree
- Take 1/2 cup English peas, frozen works better than canned
- Get 1/4 tsp sea salt
- Take 1/2 tsp lime juice
Take butternut squash seeds and turn them into the perfect garnish for a plate of seared scallops over a bright squash purée. 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. For the Scallops and Pea Puree.
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.
Pea puree was surprisingly spicy because of the raw ginger but I liked it a lot. The recipe made way too much gremolata which I think could have been halved. Aesthetically pleasing, this seared scallop recipe with pea puree and pancetta is an absolute crowd pleaser. Learn how to make this elegant seafood dish today. Today's recipe for seared scallops with pea puree and pancetta is aesthetically pleasing and tastes amazing too.
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