Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, brad's sea scallop appetizer with maple butternut and pea puree. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can have brad's sea scallop appetizer with maple butternut and pea puree using 14 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree:

1. Prepare Sea scallops, about 3 per serving
2. Take Sea salt
3. Get Olive oil
4. Get Chopped cooked bacon for garnish
5. Take For the maple butternut puree
6. Make ready chopped, peeled butternut squash
7. Take sea salt
8. Take sour cream
9. Take maple syrup
10. Get lemon juice
11. Prepare For the pea puree
12. Get English peas, frozen works better than canned
13. Make ready sea salt
14. Get lime juice

Instructions to make Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree:

1. Start 2 pans of water on to boil for the purees. Boil squash and peas separately until they are tender.
2. To make the purees, drain squash and peas separately. In a blender add ingredients for the squash puree. The squash and peas should be hot when you blend them. Pulse a couple times. Turn blender to liquefy and slowly add hot water until puree becomes very smooth and silky. Taste and adjust seasonings to your liking. Repeat with the peas. They will take considerably less water to make smooth.
3. Get a large frying pan heating on stove just over medium heat.
4. Cut scallops in half so they will cook evenly. Pat dry with paper towels.
5. When pan is hot add about 1 tbs olive oil per batch of scallops. Put scallops in pan. Lay them away from you. Immediately salt them. They should only need about 90-100 seconds per side. If doing more than 1 batch, clean pan between batches. Drain on paper towels for a minute when done.
6. For plating, either mimic the picture or arrange in your own style. Garnish with a small piece of bacon. Serve immediately. Enjoy.

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