Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make 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 little bit unique. This is gonna smell and look delicious.

The touch of citrus. more 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. Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree I thought the sweetness of the scallops and butternut went well with the earthy flavor of the peas.

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To begin with this particular recipe, we have to 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 can achieve that.

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

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

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. Drizzle with vinaigrette and top with a shaving of Grana cheese.

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.

Remove from the pan, blot on paper towels and place the atop of the butternut squash caponata. Drizzle with vinaigrette and top with a shaving of Grana cheese. For the butternut squash caponata In a sauté pan, add extra-virgin olive oil and butter, shallots and rosemary. Check out the menu for Chefs Table. The menu includes take away menu, dinner menu, bi-weekly dinner menu, lunch menu, and catering menu.

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