Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how 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 little bit unique. This will be really 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. Take butternut squash seeds and turn them into the perfect garnish for a plate of seared scallops over a bright squash purée.
Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree is one of the most popular of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree is something that I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to 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:
- Prepare Sea scallops, about 3 per serving
- Prepare Sea salt
- Make ready Olive oil
- Get Chopped cooked bacon for garnish
- Prepare For the maple butternut puree
- Take 1/2 cup chopped, peeled butternut squash
- Take 1/4 tsp sea salt
- Make ready 1/2 tsp sour cream
- Prepare 1/2 tsp maple syrup
- Prepare 1/2 tsp lemon juice
- Get For the pea puree
- Get 1/2 cup English peas, frozen works better than canned
- Prepare 1/4 tsp sea salt
- Make ready 1/2 tsp lime juice
Cook shrimp and scallops until golden brown outside and just opaque in center. The pea purée is quite soft, so it doubles up as a sauce. Frozen Pea, Rosemary, Sea Scallop, Dinner, Easy, Quick, Appetizer. Place peas in a large pan of lightly salted water, and bring to a boil.
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.
Reduce heat to low and simmer until peas are tender but still bright green, cooked slightly longer than usual. 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. Scallops - download this royalty free Stock Photo in seconds.
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