SCALLOPS WITH BUTTERNUT SQUASH AND SNOW PEAS


A delicious and quick scallop dinner. They are perfect, a utopian food.

INGREDIENTS

·         1 large butternut squash peeled and cubed
·         2 tbsp extra virgin olive oil
·         1/4 tsp pure vanilla extract
·         4 tbsp unsweetened cashew or almond milk
·         1/2 salt plus additional for scallops
·         1/4 tsp pepper plus additional for scallops
·         4-6 scallops per person
·         1 tbsp ghee
·         1/2 lb snow peas
·         1/2 cup water

Equipment

·         large baking sheet
·         large cast iron or non stick frying pan
·         parchment paper
·         medium sauce pan
·         food processor




DIRECTIONS

1.  Pre-heat oven to 400 degrees. Line baking sheet with parchment paper and spread cut squash into an even layer. Combine with extra virgin olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp pepper. Mix well and roast for 25-30 minutes ensuring that you toss the squash from time to time.
2. Rinse scallops and pat dry with paper towels (This step is important otherwise you'll end up with excess water in the pan). Season both sides pf the scallops with salt and pepper and set aside.
3.  Once butternut squash is fork tender, transfer to a food processor along with vanilla, almond or cashew milk and a pinch of salt and puree until creamy.
4.  Meanwhile, trim your snow peas and add them to sauce pan along with water. Steam for about 5 minutes, drain and return to pan along with 1 tsp extra virgin olive oil, salt, pepper and cover keep warm.
5.   Pre-heat cast iron pan over medium-high heat, add ghee and scallops and cook for 3-4 minutes per side, depending how well you like your scallops cooked. Near the end, add lemon juice and cook for another minute.
6.   To assemble, layer the snow peas, squash puree and scallops. You can top with micro greens if you want it extra pretty.



Recipe from calmeats.com

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