1largeorganic Butternut squashpeeled and ½ inch dice
1cloveGarlicminced
1tsplocal organic honey
1mediumOnionfinely diced
1/2cupHeavy Cream
3cupsWater
1 tspsalt & pepper mix
Pickled Apples:
1local applejulienned
2cupsWater
1 cupRice Wine Vinegar
2 tspGingerminced
2tspSalt
1tbspSugar
Vinaigrette:
1/4lb.lightly smoked baconsmall diced
1Red Onionfinely diced
1cloveGarlicminced
3cupsapple cider
1tbspSugar
1tspsalt & pepper mix
1/2cupsherry vinegar
2-3leavessagefinely cut
Bay Scallops:
8 ouncesday 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.