| Yield: 6
Servings
Ingredients:
Red Kuri Squash Puree:
- 4 red kuri squash
- Salt and pepper
- 3 Tablespoons sriracha chili sauce
- 3 Tablespoon honey
- ½ cup water
- ¼ pound butter
Chestnut and Sage Brown Butter:
- 12 chestnuts, peeled
- ¼ bunch of sage
- ¼ pound butter
Kale:
- ½ pound baby blue kale
- Extra virgin olive oil
- Salt and pepper
For Scallops:
- 2½ pounds U-10 scallops
- Canola oil
Method:
For Red Kuri Squash Puree:
Preheat oven to 450ºF. Quarter the squashes and remove
the seeds. Place in a hotel pan and season with salt, black
pepper, sriracha and honey. Add ½ cup water. Cover
with aluminum foil and place in the oven. Cook for one hour
or until the squash is soft and completely cooked through.
Scrape the flesh out of the squash and save the remaining
liquid in the pan. Separately, slowly brown ¼ pound
of butter in a small sauté pan. Combine the cooked
squash, pan liquid and brown butter in a blender. Puree until
smooth, and strain through a chinois.
For Chestnut and Sage Brown Butter:
Slice the chestnuts and pick off the leaves of the sage. Place
¼ pound butter, chestnuts, and sage in a medium sauté
pan and cook over medium heat. Cook until the butter is brown.
The chestnuts and sage will toast perfectly if done over medium
heat.
For Kale:
In a large sauté pan, sauté the kale in extra
virgin olive oil and salt and pepper, until cooked through.
If the pan is a little dry, add a little water so the kale
does not burn.
For Scallops:
Place 2 large sauté pans on high heat, add enough canola
oil to barely cover the pan. Season scallops with salt and
pepper. Once pan is almost smoking, place seasoned scallops
in pans and do not move until a brown sear is formed, about
2 minutes. Flip each scallop and turn off heat. Let the scallops
rest in pan for 2 minutes.
For Assembly:
Place kale at the center of plate. Put scallops on top of
the kale and pour chestnut, sage and butter mixture over scallops.
Drizzle with red kuri squash puree.
Wine Pairing:
Leth Gruner Veltliner, Austria, 2003
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