Simple Way to Make Gordon Ramsay Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, brad's sea scallop appetizer with maple butternut and pea puree. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook brad's sea scallop appetizer with maple butternut and pea puree using 14 ingredients and 6 steps. Here is how you cook that.

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

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

Steps 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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