Easiest Way to Prepare Favorite Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree

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

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Hey everyone, it’s John, welcome to our 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. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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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.

To get started with this 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 can achieve 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. Get of Sea salt.
3. Make ready of Olive oil.
4. Make ready of Chopped cooked bacon for garnish.
5. Take of For the maple butternut puree.
6. Get 1/2 cup of chopped, peeled butternut squash.
7. Prepare 1/4 tsp of sea salt.
8. Take 1/2 tsp of sour cream.
9. Make ready 1/2 tsp of maple syrup.
10. Take 1/2 tsp of lemon juice.
11. Get of For the pea puree.
12. Take 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.

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Steps 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..

Pat scallops dry with paper towels, and season lightly with salt and pepper. Heat a large sauté pan or nonreactive skillet over medium-high heat, and add oil. Roasted Butternut Squash With Lentils and Feta. You can cook Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree. Brown Butter Scallops—sea scallops pan-seared in butter—get their finishing touch from a flavorful brown butter sauce enhanced with garlic, capers, and fresh-squeezed lemon juice for a truly gourmet dinner!

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