Seared Scallops with Shellfish Butter

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Main Ingredient: Vegetables, Seafood, Potatoes, Dairy
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.