Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, brad's sea scallop appetizer with maple butternut and pea puree. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree is something that I have loved my whole life.

To begin with this 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 cook it.

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

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

Instructions 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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