Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a special dish, brad's sea scallop appetizer with maple butternut and pea puree. It is one of my favorites. This time, I am going to make it a little 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. Today we make a recipe from America's Test Kitchen's new cookbook, Paleo Perfected.
Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree is something which I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. 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:
- Get Sea scallops, about 3 per serving
- Get Sea salt
- Make ready Olive oil
- Prepare Chopped cooked bacon for garnish
- Take For the maple butternut puree
- Prepare 1/2 cup chopped, peeled butternut squash
- Prepare 1/4 tsp sea salt
- Make ready 1/2 tsp sour cream
- Make ready 1/2 tsp maple syrup
- Prepare 1/2 tsp lemon juice
- Get For the pea puree
- Get 1/2 cup English peas, frozen works better than canned
- Prepare 1/4 tsp sea salt
- Take 1/2 tsp lime juice
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. The recipe made way too much gremolata which I think could have been halved.
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.
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. Puree pea mixture, adding pea cooking liquid by tablespoonfuls if too stiff, to form light and creamy puree. Season to taste with sea salt and freshly Sprinkle shrimp and scallops with salt and freshly ground black pepper.
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