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American Season Seared Day Boat Scallops with Butternut Squash Puree, Bacon Cider Vinaigrette & Pickled Apples

Executive Chef Michael LaScola, 80 Centre Street, Nantucket, MA 508-228-7111 www.amercianseasons.com

Ingredients

8 oz. Bay Scallops Puree:
  • 1 large organic Butternut squash, peeled and ½ inch dice
  • 1 garlic clove, minced
  • 1 teaspoon of local organic honey
  • 1 medium onion, finely diced
  • ½ cup heavy cream
  • 3 cups water
  • 1 teaspoon salt & pepper mix
Place all ingredients in pot and simmer until tender. Puree until smooth. Pickled Apples
  • 1 local apple, julienned
  • 2 cups water
  • 1 cup rice wine vinegar
  • 2 teaspoons ginger, minced
  • 2 teaspoons salt
  • 1 tablespoon sugar
Place all ingredients in a glass bowl and cover. Allow to chill for 3 to 4 hours. Vinaigrette
  • ¼ pound lightly smoked bacon, small diced
  • 1 red onion, finely diced
  • 1 clove garlic, minced
  • 3 cups apple cider
  • 1 tablespoon sugar
  • 1 teaspoon salt & pepper mix
  • ½ cup sherry vinegar
  • 2 to 3 leaves of sage, finely cut

Directions

  1. In a medium saucepan render bacon until very crispy. Add onion and garlic and cook until tender. Deglaze pan with apple cider and add seasonings. Add vinegar and finish with sage.
  2. Sear fresh scallops in a hot pan until caramelized. Spoon butternut puree onto a warm plate. Top each plate with scallops. Spoon vinaigrette around scallop and garnish with pickled apples.

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