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Before you jump to Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Getting A Healthy Eater
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Using your very best judgment is just another one of many ways that you are able to make healthy choices from a dinner menu. This is best done by examining meal pictures on a menu. It’s also recommended that you avoid foods teeming with cheese, mayonnaise and even sour cream. If your selection contains these fattening condiments, be sure to ask for a lesser amount.
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We hope you got insight from reading it, now let’s go back to brad's sea scallop appetizer with maple butternut and pea puree recipe. To cook brad's sea scallop appetizer with maple butternut and pea puree you need 14 ingredients and 6 steps. Here is how you do it.
The ingredients needed to make Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree:
- Get Sea scallops, about 3 per serving
- You need Sea salt
- You need Olive oil
- Provide Chopped cooked bacon for garnish
- Provide For the maple butternut puree
- You need 1/2 cup chopped, peeled butternut squash
- Provide 1/4 tsp sea salt
- Provide 1/2 tsp sour cream
- You need 1/2 tsp maple syrup
- Provide 1/2 tsp lemon juice
- Prepare For the pea puree
- Provide 1/2 cup English peas, frozen works better than canned
- Prepare 1/4 tsp sea salt
- Get 1/2 tsp lime juice
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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