Scallops With Butternut Squash And Snow Peas




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a delicious and quick scallop dinner.

I try to use the word perfect carefully. It's an absolute and my absolutes most certainly won't match up with your absolutes. But when it comes to scallops, I will drop that word left and freaking right. They are perfect - a utopian food. I mean that so much so that I'd even capitalize, bold and italicize the word for emphasis. 

I wish I had some grand story to take you back to the first time I had them but truth be told, it wasn't love at first taste. Scallops are a scrupulous food. Pair them with the wrong ingredients and the whole dish flops. My first encounter with scallops was mehhh. I liked them fine, but it wasn't a divine experience by any means.
Ingredients: 
  • 1 large butternut squash peeled and cubed
  • 2 tbsp extra virgin olive oil
  • 1/4 tsp pure vanilla extract
  • 4 tbsp unsweetened cashew or almond milk
  • 1/2 salt plus additional for scallops
  • 1/4 tsp pepper plus additional for scallops
  • 4-6 scallops per person
  • 1 tbsp ghee
  • 1/2 lb snow peas
  • 1/2 cup water

Equipment:
  • large baking sheet
  • large cast iron or non stick frying pan
  • parchment paper
  • medium sauce pan
  • food processor

Directions: 
  1. Pre-heat oven to 400 degrees. Line baking sheet with parchment paper and spread cut squash into an even layer. Combine with extra virgin olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp pepper. Mix well and roast for 25-30 minutes ensuring that you toss the squash from time to time.
  2. Rinse scallops and pat dry with paper towels (This step is important otherwise you'll end up with excess water in the pan). Season both sides pf the scallops with salt and pepper and set aside.
  3. Once butternut squash is fork tender, transfer to a food processor along with vanilla, almond or cashew milk and a pinch of salt and puree until creamy.
  4. Meanwhile, trim your snow peas and add them to sauce pan along with water. Steam for about 5 minutes, drain and return to pan along with 1 tsp extra virgin olive oil, salt, pepper and cover keep warm.
  5. Pre-heat cast iron pan over medium-high heat, add ghee and scallops and cook for 3-4 minutes per side, depending how well you like your scallops cooked. Near the end, add lemon juice and cook for another minute.
  6. To assemble, layer the snow peas, squash puree and scallops. You can top with micro greens if you want it extra pretty.
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