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

Ideas and Innovation
salad

We’re currently piloting a Salad Bar Happy Hour 
in Cafe 16. Due to Health Department regulations, any self-serve salad bar items must be disposed of after service. The salad bar goes “on sale” for 25 cents an ounce post-lunchtime to help reduce waste as well as offer value to customers.

Menu Development
sauces

Adding an entirely new cuisine to the menu can feel daunting. But what if you could dabble in international flavors simply by introducing a few new condiments? For inspiration, FSD talked to operators who are offering a range of condiments plucked from global regional cuisines.

“Most ethnic cuisines have some sort of sauce or condiment relishes that go with their dishes,” says Roy Sullivan, executive chef with Nutrition & Food Services at UCSF Medical Center in San Francisco. Condiments offered to diners at UCSF Medical include chimichurri (Argentina), curry (India), tzatziki (...

Ideas and Innovation
turnip juice brine

Give leftover brine new life by adding it to vegetables. In an interview with Food52, Stuart Brioza, chef and owner of State Bird Provisions in San Francisco, says that he adds a splash of leftover brine while sauteeing mushrooms to increase their flavor profile. “We like to ferment turnips at the restaurant, and it’s a great way to use that brine—though dill pickle brine would work just as well,” he says.

Menu Development
side dishes

Operators looking to increase sales of side dishes may want to focus on freshness and value. Here’s what attributes consumers say are important when picking sides.

Fresh - 73% Offered at a fair price - 72% Satisfies a craving - 64% Premium ingredients - 56% Natural ingredients - 49% Signature side - 47% Something familiar - 46% Housemade/made from scratch - 44% Something new/unique - 42% Large portion size - 42% Healthfulness - 40% Family-size - 40%

Source: Technomic’s 2017 Starters, Small Plates and Sides Consumer Trend Report , powered by Ignite

FSD Resources