Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree. Aprons are for Cowards presents an appetizer that is guaranteed to steal the show at any dinner. It involves large succulent scallops, an aromatic pea purée. Scallops Recipe With Pea Purée - Great British Chefs.

Puree pea mixture, adding pea cooking liquid by tablespoonfuls if too stiff, to form light and creamy puree. Season to taste with sea salt and freshly Sprinkle shrimp and scallops with salt and freshly ground black pepper. Cook shrimp and scallops until golden brown outside and just opaque in center. 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 that.

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

1. It's of Sea scallops, about 3 per serving.
2. Prepare of Sea salt.
3. You need of Olive oil.
4. Prepare of Chopped cooked bacon for garnish.
5. It's of For the maple butternut puree.
6. It's 1/2 cup of chopped, peeled butternut squash.
7. Prepare 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. It's 1/2 tsp of lemon juice.
11. Prepare of For the pea puree.
12. It's 1/2 cup of English peas, frozen works better than canned.
13. You need 1/4 tsp of sea salt.
14. Prepare 1/2 tsp of lime juice.

The luscious sweet pea purée comes together quickly, and the pancetta bakes while you sear the scallops. Easy and elegant, this dish is great for Transfer the contents of the pan to a blender and purée to a smooth consistency, adding a little water if needed. Season to taste with salt and pepper. Scallops are a healthy food choice that can be part of a quick and nutritious meal.

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

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..

Serving them with vegetables adds essential vitamins and fiber, while keeping your meal low in fat and calories. For the Scallops and Pea Puree. Pea puree was surprisingly spicy because of the raw ginger but I liked it a lot. The recipe made way too much gremolata which I think could have been halved. Frozen Pea, Rosemary, Sea Scallop, Dinner, Easy, Quick, Appetizer.