Scallops with Butternut Squash Puree, Bacon Cider Vinaigrette & Pickled Apples
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Writer: Judy Shortsleeve
Scallops with Butternut Squash Puree, Bacon Cider Vinaigrette & Pickled Apples
/ / Uncategorized
Writer: Judy Shortsleeve
Servings: 4 servings
Ingredients
Puree:
- 1 large organic Butternut squash peeled and ½ inch dice
- 1 clove Garlic minced
- 1 tsp local organic honey
- 1 medium Onion finely diced
- 1/2 cup Heavy Cream
- 3 cups Water
- 1 tsp salt & pepper mix
Pickled Apples:
- 1 local apple julienned
- 2 cups Water
- 1 cup Rice Wine Vinegar
- 2 tsp Ginger minced
- 2 tsp Salt
- 1 tbsp Sugar
Vinaigrette:
- 1/4 lb. lightly smoked bacon small diced
- 1 Red Onion finely diced
- 1 clove Garlic minced
- 3 cups apple cider
- 1 tbsp Sugar
- 1 tsp salt & pepper mix
- 1/2 cup sherry vinegar
- 2-3 leaves sage finely cut
Bay Scallops:
- 8 ounces day boat bay scallops
Instructions
Puree:
- Place all ingredients in pot and simmer until tender. Puree until smooth.
Pickled Apples:
- Place all ingredients in a glass bowl and cover. Allow to chill for 3 to 4 hours.
Vinaigrette:
- 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.
- 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.
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.
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