Seared Scallops with Shellfish Butter
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
- Combine butter, lime zest, cilantro, salt, lime juice and pepper. Mix well.
- Reserve.
Butternut Squash Mashers
- Place squash and rosemary in small pot. Cover with water and salt and, simmer until fully cooked.
- Drain liquid and remove rosemary, rise and reserve warm.
- Place potatoes in small pot. Cover with water and salt, and simmer until fully cooked.
- Drain water, rise and reserve warm.
- Bring cream, butter and garlic to a simmer.
- Remove garlic and fold in potatoes and squash. Mix well and season to taste.
Dish
- Season scallops with salt and pepper. Pan-sear in 1 ounce of oil.
- Top each scallop with 1 teaspoon of shellfish butter. Reserve
- Reduce heat, add remaining oil, garlic and asparagus. Sauté and season to taste.
To Serve
- Arrange asparagus, add ½ cup of mashers, 3 scallops and ⅛ cup of curls.
Recipe by Microsoft Real Estate & Facilities (Compass Group), Redmond, Wash.