Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make 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 will make it a little bit unique. This will be really delicious.

Great recipe for 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. The touch of citrus gives the dash of acidity to bring it all together.

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To get started with this particular recipe, we must prepare a few ingredients. 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 it.

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

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

I thought the sweetness of the scallops and butternut went well with the earthy flavor of the peas. The touch of citrus gives the dash of acidity to bring it all together. 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. The touch of citrus gives the dash of acidity to bring it all together.

Instructions 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.

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. For the butternut squash caponata In a sauté pan, add extra-virgin olive oil and butter, shallots and rosemary. Dry the scallops well, then season with salt and pepper.

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