Diver Scallops with Butternut Squash Puree
- Published: Tuesday, December 20th 2016
- in Recipes
Diver Scallops with Truffle Butternut Squash Puree
Course: DinnerCuisine: SeafoodDifficulty: AdvancedServings
1
servingsPrep time
20
minutesCooking time
20
minutesCalories
120
kcalThis special meal was designed by Executive Chef Rob Wilson and is accompanied by a Pomegranate, Apple & Sage Salad served on Pancetta Crisp.
Ingredients
- DIVER SCALLOPS
4 ea. U-10 diver scallops, cleaned
1 tbsp vegetable oil
To taste: sea salt, fresh cracked black pepper
- TRUFFLE BUTTERNUT SQUASH PUREE
1 cup butternut squash, peeled, medium diced
1/2 cup carrots, peeled, medium diced
1/2 cup yellow onion, medium diced
1/2 ea. cinnamon stick
6 ea. cloves
4 ea. thyme sprigs
1 ea. bay leaves
3 cups chicken stock
1/4 cup heavy cream
2 tsp truffle oil
Directions
- DIVER SCALLOPS
- Season the scallops with salt and pepper. Preheat a nonstick pan on medium high heat, add the oil then the scallops. Sear the scallops for 2-3 minutes on each side until golden brown. The outside should be golden brown and the inside medium rare.
- Remove from the heat and let the scallops rest for 2-3 minutes. Place on top of the Truffle Butternut Squash Puree.
- TRUFFLE BUTTERNUT SQUASH PUREE
- In a medium sauce pan sauté the onions, carrots and aromatics for 3-4 minutes.
- Add the butternut squash and sauté for another 3-4 minutes.
- Pour in the chicken stock and heavy cream. Bring to a boil.
- Reduce the heat to a simmer and cook until the squash is soft. Remove the aromatics.
- Blend the remaining ingredients in a blender until smooth.
- Adjust seasoning, stir in the truffle oil, and keep warm for service.
Notes
- Calories are per serving
Kate Phillips
