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

Sponsored Content
green smoothie

From DanoneWave Away From Home.

Not so long ago, finding non-dairy milk in a supermarket dairy case was a challenge. But these days, that aisle is bursting with plant-based beverage choices—cow’s milk alternatives crafted from soybeans, nuts, grains or coconut, as consumer demand for these beverages has grown exponentially. According to Euromonitor, worldwide sales of non-dairy milk alternatives more than doubled between 2009 and 2015.

Millennials and Gen Zers, many of them already accustomed to drinking dairy alternatives at home, expect to see some of those same choices...

Industry News & Opinion

George Washington University in Washington, D.C., is adding an additional $200 in dining dollars to each student's dining plan this fall, The GW Hatchet reports.

The boost comes just a year after the university switched to an open-format dining plan that allows students to spend their entire meal fund off campus; allowed venues include about 90 grocery stores and restaurants.

While students support the new plan, they are concerned about dining affordability. In conjunction with discounted meal deals that were implemented last semester, school officials hope the extra $200...

Ideas and Innovation
breakfast restaurant food

This March, past FSD of the Month Randy Lait and his team gave the FoodService Director staff a tour of the operations at North Carolina State University. During our visit, Randy shared how data is affecting their menu creation and menu mix. At the university, they’re encouraging chefs to use big data—and not just gut feelings—to inform menu decisions.

Every foodservice operator wants to offer more contemporary items in order to please their customer base and keep chefs challenged and engaged. Many chefs make those decisions based on their own tastes, or what’s exciting them at the...

Ideas and Innovation
french press

While a French press isn’t a tool found in most noncommercial kitchens, operators might want to think twice about multiple uses for this fancy coffee maker. Staff at the Hard Rock Cafe are using the French press to muddle fruit and alcohol for their mixed drinks, while at Chicago bar Moneygun, bartenders use a French press to blend spices and tea for hot toddys.

FSD Resources