Seared Scallops With Butternut Squash Puree Recipes
SEARED SCALLOPS WITH BUTTERNUT SQUASH PUREE
Steps:
- Cook the squash in boiling salted water until soft. Drain and add to a food processor. add the butter and cream and process until smooth. Season with salt and pepper
- Season the scallops with salt and pepper. Add oil to a pan and get it hot. Sear the scallops 3 minutes each side.
- Serve the scallops with the butternut squash puree and garnished with spring onions
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From tammycirceo.com
Estimated Reading Time 7 mins
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Estimated Reading Time 7 mins
- Start by cutting it in half lengthwise. Then scoop out the seeds with a sturdy spoon. Put the halves of butternut squash in a baking dish, drizzle them with oil and salt them generously.
- Cook the shallot over low heat till soft. Pour the white wine in, add the tarragon leaves, and reduce the wine. Strain the shallots and tarragon, return the sauce to the pan, then gradually add the cream over low heat so that it doesn't separate. Be sure to season with salt.
- Lay the scallops out on paper towels to get them as dry as possible. Heat a cast iron or stainless steel skillet over medium high heat. Season the scallops with salt, add oil to the skillet, and carefully put the scallops. Allow to cook without moving them for two minutes before checking on the sear. If they aren't brown enough, leave them for 30 more seconds, then check again. Turn the scallops over. At this point, you can turn the heat off because there will be enough heat in the skillet to continue cooking the scallops.
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