Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree. 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.
Pea Puree with Shrimp and Scallops. Minty peas and seared scallops are, well, two peas in a pod. Giada's scallops make the perfect elegant party appetizers..
Hello everybody, hope you are having an amazing 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. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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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.
To begin with this recipe, we have to 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:
- {Prepare of Sea scallops, about 3 per serving.
- {Make ready of Sea salt.
- {Prepare of Olive oil.
- {Prepare of Chopped cooked bacon for garnish.
- {Make ready of For the maple butternut puree.
- {Make ready of chopped, peeled butternut squash.
- {Take of sea salt.
- {Make ready of sour cream.
- {Get of maple syrup.
- {Prepare of lemon juice.
- {Take of For the pea puree.
- {Take of English peas, frozen works better than canned.
- {Prepare of sea salt.
- {Take of lime juice.
Bobby Flay Makes Grilled Sea Scallops and Cracked Wheat Salad.. Ina amps up a Potato and Celery Root Puree with seared scallops. Sea scallops are amazingly tender, succulent, and mildly flavored, but when you style them up with a flavorful balsamic glaze, they can be a showstopper. They're sophisticated enough for dinner guests, but easy enough for a weeknight dinner.
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..
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