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

This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

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Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree. Take butternut squash seeds and turn them into the perfect garnish for a plate of seared scallops over a bright squash purée. 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.

The luscious sweet pea purée comes together quickly, and the pancetta bakes while you sear the scallops. This recipe may look fussy, but Pat the scallops dry and season them generously with salt and pepper. Baked Scallops with Butter and Parmesan Before preparing the dish, we have done some research on how to make Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree easily with perfect taste. 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 it.

Yummy Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree Recipe Ingredients

1. You need of Sea scallops, about 3 per serving.
2. It's 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. Prepare 1/2 cup of chopped, peeled butternut squash.
7. It's 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. You need of For the pea puree.
12. Prepare 1/2 cup of English peas, frozen works better than canned.
13. It's 1/4 tsp of sea salt.
14. It's 1/2 tsp of lime juice.

Did you ever have those little bacon wrapped scallop appetizers? This meal has the same flavors, with the addition of some vegetables and rice. Seared scallops over parsnip puree - luscious, sweet parsnip puree, accented with warm spice pairs perfectly with buttery Sriracha Glazed Seared Scallops - Peas And Crayons. Frozen Pea , Rosemary , Sea Scallop , Dinner , Easy , Quick , Appetizer.

How to make Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree from scracth

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..

Place peas in a large pan of lightly salted water, and bring to a boil. Reduce heat to low and simmer until peas are tender but still bright green, cooked slightly longer. We made seared scallops - a favorite British coastal recipe - served over pureed peas with crisped pancetta, and finished with a chile-lime butter. Britain is a big old seaside with a few towns in the middle, and while we were there, we often had excellent seared scallops when we ate out. In this recipe, crispy seared scallops are served on a bed of puréed peas spiced with fresh ginger and topped with cilantro gremolata.