Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to make a special dish, brad's sea scallop appetizer with maple butternut and pea puree. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree is something that I have loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can cook brad's sea scallop appetizer with maple butternut and pea puree using 14 ingredients and 6 steps. Here is how you cook it.

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

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