Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, brad's sea scallop appetizer with maple butternut and pea puree. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Seared Scallops with Sweet Potato Puree and Maple Bacon Brussels Sprouts. The crew at America's Test Kitchen leads you step-by-step in creating this elegant meal that is remarkably easy to prepare combining perfectly seared, succulent sea scallops with a velvety butternut squash puree. Seared Scallops over Roasted Butternut Squash Puree.
Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree is one of the most favored of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree is something which I have loved my whole life.
To get started with this recipe, we must 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 it.
The ingredients needed to make Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree:
- Prepare Sea scallops, about 3 per serving
- Get Sea salt
- Prepare Olive oil
- Prepare Chopped cooked bacon for garnish
- Make ready For the maple butternut puree
- Make ready 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
- Get 1/2 tsp lemon juice
- Get For the pea puree
- Get 1/2 cup English peas, frozen works better than canned
- Take 1/4 tsp sea salt
- Take 1/2 tsp lime juice
Bring to a boil and simmer until just tender. Place peas in a blender or food processor. Add basil; add salt and pepper to taste. Start blending peas, adding enough broth as you go to create a.
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.
Scallops with butternut purée and sage butter. This recipe for scallops with butternut purée and sage butter makes for an easy but impressive starter. Scallops cook within minutes making it an easy seafood to pair with your favorite starch and/or vegetables for an elegant meal. You can simply season them with a dash of salt and black pepper or go a step further and coat them with a buttery pan sauce. The luscious sweet pea purée comes together quickly, and the pancetta bakes while you sear the scallops.
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