Hey everyone, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, brad's sea scallop appetizer with maple butternut and pea puree. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look 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. Scallops with butternut purée and sage butter.
Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree is one of the most well liked of current trending foods on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree is something that I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few components. 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.
The ingredients needed to make Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree:
- Get Sea scallops, about 3 per serving
- Prepare Sea salt
- Get Olive oil
- Get Chopped cooked bacon for garnish
- Get For the maple butternut puree
- Make ready chopped, peeled butternut squash
- Get sea salt
- Get sour cream
- Prepare maple syrup
- Get lemon juice
- Make ready For the pea puree
- Get English peas, frozen works better than canned
- Prepare sea salt
- Prepare lime juice
Pan-fried scallops are given an elegant treatment with peas and cumin foam in this Kombucha Glazed Nantucket Bay Diver Scallops, Bamboo Rice, Green Coconut Curry, Sea Beans, Butternut Squash, Quail Eggs, Caviar, Sea Foam. Add the peas, garlic, and olive oil to a food processor and blend until smooth. Season with a teaspoon of your favourite flavours: combine sea salt with pepper, garlic powder, chili powder, chipotle, cayenne pepper, curry powder. Puree pea mixture, adding pea cooking liquid by tablespoonfuls if too stiff, to form light and creamy puree.
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.
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. The luscious sweet pea purée comes together quickly, and the pancetta bakes while you sear the scallops. Easy and elegant, this dish is great for Transfer the contents of the pan to a blender and purée to a smooth consistency, adding a little water if needed. Season to taste with salt and pepper.
So that is going to wrap it up with this special food brad's sea scallop appetizer with maple butternut and pea puree recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
