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

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, brad's sea scallop appetizer with maple butternut and pea puree. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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To get started with this particular recipe, we must first prepare a few components. 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 that.

The ingredients needed to make Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree:
  1. Make ready Sea scallops, about 3 per serving
  2. Take Sea salt
  3. Make ready Olive oil
  4. Take Chopped cooked bacon for garnish
  5. Make ready For the maple butternut puree
  6. Make ready 1/2 cup chopped, peeled butternut squash
  7. Make ready 1/4 tsp sea salt
  8. Make ready 1/2 tsp sour cream
  9. Get 1/2 tsp maple syrup
  10. Prepare 1/2 tsp lemon juice
  11. Get For the pea puree
  12. Make ready 1/2 cup English peas, frozen works better than canned
  13. Take 1/4 tsp sea salt
  14. Take 1/2 tsp lime juice
Steps to make Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree:
  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.

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