Easiest Way to Cook Delicious Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree

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Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree. Great recipe for Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree. I thought the sweetness of the scallops and butternut went well with the earthy flavor of the peas. The touch of citrus gives the dash of acidity to bring it all together.

Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree Prepare of Chopped cooked bacon for garnish. Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree I thought the sweetness of the scallops and butternut went well with the earthy flavor of the peas. The touch of citrus gives the dash of acidity to bring it all together. 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.

Ingredients of Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree

  1. It's of Sea scallops, about 3 per serving.
  2. You need of Sea salt.
  3. Prepare of Olive oil.
  4. It's of Chopped cooked bacon for garnish.
  5. It's of For the maple butternut puree.
  6. Prepare 1/2 cup of chopped, peeled butternut squash.
  7. It's 1/4 tsp of sea salt.
  8. You need 1/2 tsp of sour cream.
  9. Prepare 1/2 tsp of maple syrup.
  10. It's 1/2 tsp of lemon juice.
  11. Prepare of For the pea puree.
  12. Prepare 1/2 cup of English peas, frozen works better than canned.
  13. It's 1/4 tsp of sea salt.
  14. It's 1/2 tsp of lime juice.

See more ideas about Cooking recipes, Scallop recipes, Food and drink. See more ideas about Scallop recipes, Recipes, Seafood recipes. When the pan is hot, pour in a spoon of olive oil, add the scallops and cook until golden on one side. Seared Sea Scallops with Golden Raisin Puree and Bacon Braised Brussels Sprouts - Garnish this beautiful dish with some crispy vermicelli, and you have yourself the perfect dinner party entree.

Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree instructions

  1. Start 2 pans of water on to boil for the purees. Boil squash and peas separately until they are tender..
  2. 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..
  3. Get a large frying pan heating on stove just over medium heat..
  4. Cut scallops in half so they will cook evenly. Pat dry with paper towels..
  5. 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..
  6. For plating, either mimic the picture or arrange in your own style. Garnish with a small piece of bacon. Serve immediately. Enjoy..

Seared Sea Scallops with Golden Raisin Puree and Bacon Braised Brussels Sprouts via InSockMonkeySlippers.com This Butternut Bisque with Pancetta and Scallops is an easy and delicious way to elevate an every-day soup. Perfect for a special meal or company! Disclosure: This post is sponsored by Marina Del Rey. As always, all opinions are my own. Thanks for supporting brands that support Seasons and Suppers.