Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, brad's sea scallop appetizer with maple butternut and pea puree. One of my favorites. For mine, I’m gonna make it a bit tasty. 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 well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree is something that I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we have to 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 can achieve it.
The ingredients needed to make Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree:
- Make ready Sea scallops, about 3 per serving
- Get Sea salt
- Prepare Olive oil
- Prepare Chopped cooked bacon for garnish
- Take For the maple butternut puree
- Make ready chopped, peeled butternut squash
- Prepare sea salt
- Take sour cream
- Get maple syrup
- Take lemon juice
- Prepare For the pea puree
- Take English peas, frozen works better than canned
- Prepare sea salt
- Take lime juice
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. Scallops with butternut purée and sage butter.
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.
This recipe for scallops with butternut purée and sage butter makes for an easy but impressive starter. I nestle these tender scallops in a sweet and savory butternut squash purée and drizzle it all with brown butter and sage. Rich and oh so tasty this butternut purée is made by roasting the squash with garlic and sage and then blending with parmesan cheese! Frozen Pea, Rosemary, Sea Scallop, Dinner, Easy, Quick, Appetizer. Place peas in a large pan of lightly salted water, and bring to a boil.
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