Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive 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 will be really delicious.
Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. 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.
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 can achieve 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
- Prepare Olive oil
- Take Chopped cooked bacon for garnish
- Make ready For the maple butternut puree
- Prepare chopped, peeled butternut squash
- Prepare sea salt
- Get sour cream
- Take maple syrup
- Make ready lemon juice
- Make ready For the pea puree
- Make ready English peas, frozen works better than canned
- Make ready sea salt
- Get lime juice
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.
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