How to Make Award-winning Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree Cooking Basics for Newbies

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, brad's sea scallop appetizer with maple butternut and pea puree. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious. When it comes to cooking, it is important to take into account that everybody else started somewhere. I don’t know of a single person who was born with a wooden cooking spoon and all set. There’s a lot of learning which must be completed as a way to be prolific cook and then there is always room for improvement. Not only do you need to start with the basics when it comes to cooking however, you nearly should start when understanding how to cook a fresh cuisine such as Chinese, Indian, Thai, or Indian food.

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To get started with this particular recipe, we have to first prepare a few ingredients. You can have brad's sea scallop appetizer with maple butternut and pea puree using 14 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree:

1. Get Sea scallops, about 3 per serving
2. Take Sea salt
3. Make ready Olive oil
4. Get Chopped cooked bacon for garnish
5. Take For the maple butternut puree
6. Prepare 1/2 cup chopped, peeled butternut squash
7. Take 1/4 tsp sea salt
8. Get 1/2 tsp sour cream
9. Get 1/2 tsp maple syrup
10. Get 1/2 tsp lemon juice
11. Take For the pea puree
12. Prepare 1/2 cup English peas, frozen works better than canned
13. Get 1/4 tsp sea salt
14. Prepare 1/2 tsp lime juice

Steps to make Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree:

1. Start 2 pans of water on to boil for the purees. Boil squash and peas separately until they are tender.
2. To make the purees, drain squash and peas separately. In a blender add ingredients for the squash puree. The squash and peas should be hot when you blend them. Pulse a couple times. Turn blender to liquefy and slowly add hot water until puree becomes very smooth and silky. Taste and adjust seasonings to your liking. Repeat with the peas. They will take considerably less water to make smooth.
3. Get a large frying pan heating on stove just over medium heat.
4. Cut scallops in half so they will cook evenly. Pat dry with paper towels.
5. When pan is hot add about 1 tbs olive oil per batch of scallops. Put scallops in pan. Lay them away from you. Immediately salt them. They should only need about 90-100 seconds per side. If doing more than 1 batch, clean pan between batches. Drain on paper towels for a minute when done.
6. For plating, either mimic the picture or arrange in your own style. Garnish with a small piece of bacon. Serve immediately. Enjoy.

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