Scallops with Butternut Squash Puree, Bacon Cider Vinaigrette & Pickled Apples
Servings
4servings
Servings
4servings
Ingredients
Puree:
Pickled Apples:
Vinaigrette:
Bay Scallops:
Instructions
Puree:
  1. Place all ingredients in pot and simmer until tender. Puree until smooth.
Pickled Apples:
  1. Place all ingredients in a glass bowl and cover. Allow to chill for 3 to 4 hours.
Vinaigrette:
  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.
  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.
Recipe Notes

This recipe, which appeared in the 2011 Cape Cod HOME Annual, is from Chef Michael LaScola who was the previous owner and chef of American Seasons on Nantucket.