Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, brad's sea scallop appetizer with maple butternut and pea puree. It is one of my favorites. For mine, I’m gonna make it a bit unique. 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 recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree is something that I have loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. 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 that.
The ingredients needed to make Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree:
- Make ready Sea scallops, about 3 per serving
- Prepare Sea salt
- Take Olive oil
- Prepare Chopped cooked bacon for garnish
- Take For the maple butternut puree
- Prepare 1/2 cup chopped, peeled butternut squash
- Make ready 1/4 tsp sea salt
- Prepare 1/2 tsp sour cream
- Take 1/2 tsp maple syrup
- Get 1/2 tsp lemon juice
- Make ready For the pea puree
- Make ready 1/2 cup English peas, frozen works better than canned
- Take 1/4 tsp sea salt
- Make ready 1/2 tsp lime juice
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. If you love mashed vegetables, this butternut puree will be your favorite easy side dish recipe. You'll love this maple butternut purée.
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.
It's silky and creamy with no cream added and this squash mash topped with crispy sage makes a great everyday and holiday dish. For the Scallops and Pea Puree. Pea puree was surprisingly spicy because of the raw ginger but I liked it a lot. The recipe made way too much gremolata which I think could have been halved. Frozen Pea, Rosemary, Sea Scallop, Dinner, Easy, Quick, Appetizer.
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