Step-by-Step Guide to Prepare Quick Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, brad's sea scallop appetizer with maple butternut and pea puree. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, brad's sea scallop appetizer with maple butternut and pea puree. It is one of my favorites. For mine, I am going to make it a little bit unique.

To get started with this recipe, we must first 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 that.

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

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

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. 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.

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.

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. Drizzle the pan sauce over each scallop then top with the fennel and apple salad. The scallops are done when they start to puff. Remove from the pan, blot on paper towels and place the atop of the butternut squash caponata.

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