Seared Scallops
on Butternut Squash Puree
Ingredients:
Squash Puree
- 750 g butternut squash, peeled and diced
- 60 ml 5 % cream
- 15 ml butter
- Salt and pepper
Scallops
- 200 g Seafood Canada large scallops
- 15 ml olive oil
- 15 ml butter
- Salt and pepper
Topping suggestions
- 2 slices prosciutto
- 15 ml chives, chopped
- 15 ml maple pecans
- Microgreens
Preparation:
- Preheat oven to 175 °C. On a baking sheet lined with parchment paper, place the prosciutto slices. Bake for 10 minutes or until crispy. Let cool, then shred in strips.
- In a large saucepan filled with salted water, boil the squash for about 5 minutes or until tender. Drain the saucepan. Add the butter, cream, salt and pepper, and continue boiling until the mixture is smooth. Set aside while warm.
- Pat the scallops with a paper towel. In a nonstick skillet over high heat, brown the scallops in the oil and butter, about 2 minutes per side. Season with salt and pepper.
- Place the squash puree and scallops on a plate, and top with the prosciutto strips, chives, maple nuts and microgreens.