Seared Scallops with Shellfish Butter

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
12

Featuring fresh scallops and asparagus, this recipe is great for a featured menu item. Plus, the Butternut Squash Mashers perfectly complement the dish.

Ingredients

36 scallops
72 trimmed asparagus
2 tbsp. minced garlic
1 ½ oz. olive oil
6 cups Butternut Squash Mashers (recipe below)
1 ½ cups garnish, fried ginger with scallion and pepper curls

Butternut Squash Mashers
6 cups peeled, diced butternut squash
1 stem rosemary
6 cups peeled, diced Yukon gold potatoes
½ cup cream
2 oz. butter
3 garlic cloves

Shellfish Butter
1 ½ cups unsalted butter
2 oz. lime zest
2 oz. chopped cilantro
½ oz. salt
2 oz. lime juice
1 ½ tbsp. cracked black pepper

Steps

Shellfish Butter

  1. Combine butter, lime zest, cilantro, salt, lime juice and pepper. Mix well.
  2. Reserve.

Butternut Squash Mashers

  1. Place squash and rosemary in small pot. Cover with water and salt and, simmer until fully cooked.
  2. Drain liquid and remove rosemary, rise and reserve warm.
  3. Place potatoes in small pot. Cover with water and salt, and simmer until fully cooked.
  4. Drain water, rise and reserve warm.
  5. Bring cream, butter and garlic to a simmer.
  6. Remove garlic and fold in potatoes and squash. Mix well and season to taste.

Dish

  1. Season scallops with salt and pepper. Pan-sear in 1 ounce of oil.
  2. Top each scallop with 1 teaspoon of shellfish butter. Reserve
  3. Reduce heat, add remaining oil, garlic and asparagus. Sauté and season to taste.

To Serve

  1. Arrange asparagus, add ½ cup of mashers, 3 scallops and ⅛ cup of curls. 

Recipe by Microsoft Real Estate & Facilities (Compass Group), Redmond, Wash.

More From FoodService Director

Managing Your Business
briggo coffee haus kiosk

Though diners’ appetites for coffee are seemingly bottomless, adding a full-service coffee shop to every corner of a facility probably isn’t in the playbook. Here’s a look at how two operators added coffee service with relatively small footprints—with one decidedly futuristic (robot barista, anyone?), and the other low-tech but nimble.

Specialty coffee vending at Dell

Dell has a full-service Starbucks on its Red Rock, Texas, campus, but the location isn’t always convenient for a quick coffee pickup. “Certain times, you go into the bistro, like 7 a.m. to 9 a.m., there’s quite a long...

Ideas and Innovation
sriracha bottles

Generally, I’m not one to make New Year’s resolutions. They tend to be grandiose and unrealistic—and why not just resolve to start doing/not doing that thing you’re not doing/doing right away instead of going hog wild until Jan. 1? (New Year’s Day also is my birthday, and if you can’t eat at your favorite Thai restaurant and sip bubbly then, well, when can you?)

I do, however, enjoy the raucous singing of “Auld Lang Syne” to ring in the new year, though I’ve never been quite sure whether you’re supposed to be remembering the year fondly or happily putting it out of mind. While I...

Ideas and Innovation
baked bread

Instead of sourcing value-added product to reduce labor, the food and nutrition team at University of Wisconsin Hospital and Clinics in Madison outsources its baked goods to a local shop that hires only formerly incarcerated workers. The bakery was able to hire two new former inmates in order to keep up with the volume needs of the hospital. “We want to be really entrenched in the community, not just have a building that sits in the center of Madison,” says Amy Mihm, clinical nutrition specialist for the hospital.

Ideas and Innovation
cold storage boxes

When working with a small footprint, the back of the house often gets squeezed in the interest of preserving precious seats. But as storage space contracts, these restaurant operators are getting resourceful with everything from shelves to ceiling height to inventory in ways that FSDs can apply, too.

“When we were first tasked with figuring out smaller footprints, when it came to interiors, it was like a bad riddle,” says Trinity Hall, SVP of development for Dallas-based Dickey’s Barbecue Pit, which shrunk its prototype from 2,200 square feet to 1,800. “Let’s make it smaller and...

FSD Resources