Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, brad's sea scallop appetizer with maple butternut and pea puree. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Scallops with butternut purée and sage butter. This recipe for scallops with butternut purée and sage butter makes for an easy but impressive starter. Aprons are for Cowards presents an appetizer that is guaranteed to steal the show at any dinner.
Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. 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 particular recipe, we have to 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 can achieve it.
The ingredients needed to make Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree:
- Take Sea scallops, about 3 per serving
- Get Sea salt
- Take Olive oil
- Get Chopped cooked bacon for garnish
- Get For the maple butternut puree
- Get 1/2 cup chopped, peeled butternut squash
- Make ready 1/4 tsp sea salt
- Take 1/2 tsp sour cream
- Prepare 1/2 tsp maple syrup
- Prepare 1/2 tsp lemon juice
- Get For the pea puree
- Make ready 1/2 cup English peas, frozen works better than canned
- Prepare 1/4 tsp sea salt
- Prepare 1/2 tsp lime juice
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. Maple Sautéed Shrimp and Scallops in a Sweet and Sour SauceMaple from Quebec. 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.
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