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

Industry News & Opinion

Hutchinson Middle School in Hutchinson, Minn., invited students to help serve lunch in an effort to encourage their peers to try new, healthy recipes, Hutchinson Leader reports.

The students, who are part of the school’s Students in Action Club, created posters to advertise the new meal and helped serve it to students during lunch.

The school’s kitchen manager, Janet Schmidt, said that around 37 more students than normal got in line to try the meal. The school plans to have students from the club help serve lunch once every month.

Read the full story via Hutchinson...

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

FSD Resources