Big Scallop

Ingredients:
Scallops 

Description:
10/20 size scallops

Defrosting method:
Take the bag out of the box, put it in cold water for about 30 minutes and let it thaw.

General:

• Large scallops Fruits de mer du Québec
• Salt pepper

Saffron sauce :

• 150 ml white wine
• ¼ white onion
• Saffron 8-10 pistils
• Cold butter in cubes (75 g)
• Fresh tarragon
• Salt pepper

• Sponge the scallops well. Season with salt and pepper.
• In a hot pan, cook the scallops for 3 to 4 minutes. Remove and reserve.
• Heat the white wine with the saffron (brew) in a small saucepan.
• In the pan used to cook the scallops, sweat the finely chopped onions.
• Pour the infused white wine to deglaze the pan.
• Assemble the sauce with the cold butter cut into small cubes gradually. Whisk to incorporate.
• Add the fresh tarragon.
• Salt and pepper to taste.
• Pour the sauce onto a plate and place the seared scallops.

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

• 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.