Easiest Way to Prepare Speedy Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, Steps to Make Perfect Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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To get started with this particular recipe, we have to prepare a few components. You can have Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree using 14 ingredients and 6 steps. Here is how you cook that.

I thought the sweetness of the scallops and butternut went well with the earthy flavor of the peas. The touch of citrus gives the dash of acidity to bring it all together.

Ingredients and spices that need to be Prepare to make Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree:

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

Instructions to make 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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