Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, brad's sea scallop appetizer with maple butternut and pea puree. One of my favorites food recipes. This time, 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 well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular 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
- Take Chopped cooked bacon for garnish
- Take For the maple butternut puree
- Take 1/2 cup chopped, peeled butternut squash
- Get 1/4 tsp sea salt
- Get 1/2 tsp sour cream
- Prepare 1/2 tsp maple syrup
- Make ready 1/2 tsp lemon juice
- Make ready For the pea puree
- Make ready 1/2 cup English peas, frozen works better than canned
- Make ready 1/4 tsp sea salt
- Take 1/2 tsp lime juice
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.
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