Hello everybody, it is John, 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. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree is one of the most popular of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree is something which 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. This recipe for scallops with butternut purée and sage butter makes for an easy but impressive starter. Serve the scallops on a pile of purée, drizzle with sage butter and scatter over some toasted pine nuts.
To begin with this particular 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 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
- Prepare Sea salt
- Take Olive oil
- Get Chopped cooked bacon for garnish
- Prepare For the maple butternut puree
- Make ready 1/2 cup chopped, peeled butternut squash
- Prepare 1/4 tsp sea salt
- Prepare 1/2 tsp sour cream
- Take 1/2 tsp maple syrup
- Make ready 1/2 tsp lemon juice
- Prepare For the pea puree
- Get 1/2 cup English peas, frozen works better than canned
- Get 1/4 tsp sea salt
- Get 1/2 tsp lime juice
Season to taste with salt and pepper. Pan Seared Scallops Scallop Recipes Avocado Oil Cravings Seafood Easy Meals Dinner Recipes Guy Appetizers. Homemade Butternut Squash Ravioli with Brown Butter Sage Sauce, made with pasta dough from scratch and roasted garlic and butternut, tastes like heaven. For the Scallops and Pea 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.
Homemade Butternut Squash Ravioli with Brown Butter Sage Sauce, made with pasta dough from scratch and roasted garlic and butternut, tastes like heaven. For the Scallops and Pea Puree. 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. Prepare the Sea Scallops: Sprinkle sea scallops all over with salt and pepper.
So that’s going to wrap this up with this exceptional food brad's sea scallop appetizer with maple butternut and pea puree recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
