Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, brad's sea scallop appetizer with maple butternut and pea puree. One of my favorites food recipes. For mine, I am going to make it a little 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. Scallops with butternut purée and sage butter.
Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this 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 can achieve that.
The ingredients needed to make Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree:
- Take Sea scallops, about 3 per serving
- Prepare Sea salt
- Take Olive oil
- Make ready Chopped cooked bacon for garnish
- Make ready For the maple butternut puree
- Take 1/2 cup chopped, peeled butternut squash
- Prepare 1/4 tsp sea salt
- Take 1/2 tsp sour cream
- Make ready 1/2 tsp maple syrup
- Make ready 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
- Prepare 1/2 tsp lime juice
Pan-fried scallops are given an elegant treatment with peas and cumin foam in this Kombucha Glazed Nantucket Bay Diver Scallops, Bamboo Rice, Green Coconut Curry, Sea Beans, Butternut Squash, Quail Eggs, Caviar, Sea Foam. Add the peas, garlic, and olive oil to a food processor and blend until smooth. Season with a teaspoon of your favourite flavours: combine sea salt with pepper, garlic powder, chili powder, chipotle, cayenne pepper, curry powder. Puree pea mixture, adding pea cooking liquid by tablespoonfuls if too stiff, to form light and creamy puree.
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.
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. The luscious sweet pea purée 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 purée to a smooth consistency, adding a little water if needed. Season to taste with salt and pepper.
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