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

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

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. Take butternut squash seeds and turn them into the perfect garnish for a plate of seared scallops over a bright squash purée. 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. Prepare of Sea scallops, about 3 per serving.
2. You need of Sea salt.
3. It's of Olive oil.
4. You need of Chopped cooked bacon for garnish.
5. You need of For the maple butternut puree.
6. You need 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. It's 1/2 tsp of maple syrup.
10. Prepare 1/2 tsp of lemon juice.
11. Prepare of For the pea puree.
12. You need 1/2 cup of English peas, frozen works better than canned.
13. Prepare 1/4 tsp of sea salt.
14. It's 1/2 tsp of lime juice.

If you've never had butternut squash with seafood, this dish is for you. The best part is the roasted squash seeds get pulverized into a coarse powder, which adds rich nuttiness. For the Scallops and Pea Puree. Pea puree was surprisingly spicy because of the raw ginger but I liked it a lot.

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..

The recipe made way too much gremolata which I think could have been halved. If you love mashed vegetables, this butternut puree will be your favorite easy side dish recipe. You'll love this maple butternut purée. It's silky and creamy with no cream added and this squash mash topped with crispy sage makes a great everyday and holiday dish. Scallops are a healthy food choice that can be part of a quick and nutritious meal.