Easiest Way to Royal Appetizing Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree

Easiest Way to Royal Appetizing Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree Delicious, fresh and tasty.

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 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.

Dry the scallops well, then season with salt and pepper.

You can have Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree using 14 ingredients and 6 steps. Here is how you achieve that.

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

1. It’s of Sea scallops, about 3 per serving.

2. Prepare of Sea salt.

3. Prepare of Olive oil.

4. You need of Chopped cooked bacon for garnish.

5. It’s of For the maple butternut puree.

6. It’s 1/2 cup of chopped, peeled butternut squash.

7. Prepare 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. You need 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. Prepare 1/2 tsp of lime juice.

Transfer the scallops to a plate, browned-sides up, and clean the skillet, discarding any oil.

Sea meets land in this seasonal dish from chef Jose Duarte.

Jumbo scallops are pan-seared and served with a fresh spring puree of peas and mint.

The plate gets an extra pop of green, and a dose of citrus brightness, with a lemon-y watercress garnish.

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

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..

Serve these as a succulent appetizer or double the recipe and make it dinner.

Sea Scallops with Wasabi Mustard Sauce.

Recipe tip: To serve for a first course, individually plate four scallops per person and drizzle with sauce.

To serve as an appetizer, skewer each scallop with a bamboo stick.

Place on a platter and put remaining sauce into a bowl to be passed with the scallops.