Tuesday, June 18 2013, 10:06 AM MDT
Spice Dusted Diver Scallops With Vanilla Scented Butternut Squash Puree
As aired on February 23, 2012
Recipe Courtesy of Sundance
Ingredients for the Puree:
1ea Medium Butternut Squash
1ea Yellow Onion, chopped
4 Tbsp Butter
1ea Vanilla Bean (extract if you have to)
2 cup Heavy Cream
1 cup Water
To Taste Salt and Pepper
Roast Squash in Oven until very tender (about 1 hour at 375).
When it is cool enough to handle scoop the flesh from the squash
In a sauce pan, sweat the onions in the butter until tender.
Add the squash, heavy Cream, water and scraped vanilla bean
Simmer until everything is very tender, about 20 minutes
Remove from heat and season
Remove the vanilla bean from the pot
Puree until very smooth, you may need to add a little additional water.
Ingredients for the Scallops:
4 ea U/10 Scallops (or whatever size you’d like)
4 tbsp Garam Masala (available at ethnic markets and fine grocery stores)
Salt and pepper
As needed blended oil
2 tbsp butter
Season the scallop with salt and pepper
Dust one side with garam masala
Heat sauté pan to a very high heat.
Add enough oil to cove the bottom of the pan
When oil is heated, carefully add the scallops to the pan
Cook on the first side for a few minutes
Carefully flip the scallops to the other side
Turn down the heat
Add butter to the pan and baste the scallop several times
Allow scallop to continue to cook until it reaches desired doneness
Spoon the sauce onto a plate.
Add the scallops with some crushed pistachios (if desired) and serve