Steps to Make Speedy Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree

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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.

Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree Bobby Flay prepares to make wheat salad with scallops. He adds two cups of cracked wheat to four cups of boiling water, turns off the heat, covers it and lets it cook until fluffed. Pan-seared scallops may seem intimidating to some, but it's really a simple dish to prepare.

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, brad's sea scallop appetizer with maple butternut and pea puree. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really 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 must 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 cook it.

The ingredients needed to make Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree:

  1. {Get of Sea scallops, about 3 per serving.
  2. {Make ready of Sea salt.
  3. {Prepare of Olive oil.
  4. {Prepare of Chopped cooked bacon for garnish.
  5. {Get of For the maple butternut puree.
  6. {Get 1/2 cup of chopped, peeled butternut squash.
  7. {Make ready 1/4 tsp of sea salt.
  8. {Make ready 1/2 tsp of sour cream.
  9. {Prepare 1/2 tsp of maple syrup.
  10. {Prepare 1/2 tsp of lemon juice.
  11. {Get of For the pea puree.
  12. {Get 1/2 cup of English peas, frozen works better than canned.
  13. {Prepare 1/4 tsp of sea salt.
  14. {Get 1/2 tsp of lime juice.

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. The touch of citrus gives the dash of acidity to bring it all together. Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree. Asian Inspired Salmon With Ginger Mint Pea Puree step by step Marinate the salmon fillets in the coconut aminos (you could substitute for soy sauce or tamari), sesame oil and grated ginger.

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Instructions 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..

Cumin Crusted Scallops with Butternut Squash Puree, Charred Chilli Pear and Pea and Tarragon Bisque. Slow organic cooking using the best produce from our farmers, fishermen and small producers is the ideal weekend activity. It's fun, relaxing and a simple way to switch off after a busy week. And seems to come in waves of.interesting-ness. The last few weeks in our house have seems like a whirlwind.

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