How to Cook Perfect Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree

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

Slow organic cooking using the best produce from our farmers, fishermen and small producers is the ideal weekend activity. It's fun, relaxing and a simple way to switch off after a busy week. Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree. You can cook 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. Prepare of Sea scallops, about 3 per serving.
2. Prepare of Sea salt.
3. It's 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. You need 1/4 tsp of sea salt.
8. You need 1/2 tsp of sour cream.
9. You need 1/2 tsp of maple syrup.
10. It's 1/2 tsp of lemon juice.
11. It's of For the pea puree.
12. Prepare 1/2 cup of English peas, frozen works better than canned.
13. Prepare 1/4 tsp of sea salt.
14. You need 1/2 tsp of lime juice.

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. Green Pea and Arugula Risotto alder grilled asparagus. or. Seared Sea Scallops, Parsnip Ginger Puree, Candied Salmon micro greens & basil infuse olive oil. or.

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..

Quebec Foie Gras Springrolls seared foie gras, wild mushroom, grilled pear salad maple sour cherry vinaigrette Check out the menu for Chefs Table. The menu includes take away menu, dinner menu, bi-weekly dinner menu, lunch menu, and catering menu. Also see photos and tips from visitors. See more ideas about Scallop recipes, Recipes, Seafood recipes. Maple-Mustard Cedar-Plank Salmon with Sweet Onion Crust.