Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to make a special dish, brad's sea scallop appetizer with maple butternut and pea puree. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
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Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree is one of the most well liked of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree is something that I have loved my whole life.
To begin 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 that.
The ingredients needed to make Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree:
- Get Sea scallops, about 3 per serving
- Prepare Sea salt
- Take Olive oil
- Prepare Chopped cooked bacon for garnish
- Prepare For the maple butternut puree
- Make ready 1/2 cup chopped, peeled butternut squash
- Prepare 1/4 tsp sea salt
- Make ready 1/2 tsp sour cream
- Take 1/2 tsp maple syrup
- Take 1/2 tsp lemon juice
- Get For the pea puree
- Take 1/2 cup English peas, frozen works better than canned
- Make ready 1/4 tsp sea salt
- Get 1/2 tsp lime juice
Rich and oh so tasty this butternut pur??e is made by roasting the squash with garlic and sage and then blending with parmesan cheese! Puree pea mixture, adding pea cooking liquid by tablespoonfuls if too stiff, to form light and creamy puree. 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.
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.
The pea pur??e is quite soft, so it doubles up as a sauce. The luscious sweet pea pur??e 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 pur??e to a smooth consistency, adding a little water if needed. Season to taste with salt and pepper. Frozen Pea, Rosemary, Sea Scallop, Dinner, Easy, Quick, Appetizer.
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