Scallops with butternut purée & sage butter
Restaurant menus are a great source of inspiration. Here's olive's take on a dish from Hertfordshire's Auberge du Lac
Difficulty and servings
Serves 1
Preparation and cooking times
Prep 5 mins
Cook 45 mins
- Rub the cut squash with a little olive oil and seasoning and roast for 30-40 mins at 180C/fan 160C/gas 6 until really tender. Whizz in a food processor or blender with a splash of stock until smooth, then sieve, season and keep warm.
- Dry the scallops on some kitchen paper, season them on both sides, then heat a little oil in a heavy-based pan and, when it's sizzling hot, add the scallops for 1-2 minutes at the most on each side. You want them to become caramelised on the outside and barely cooked inside.
- Meanwhile sizzle a few sage leaves in some butter until crisp. Serve the scallops on a pile of purée, drizzle with sage butter and scatter over some toasted pine nuts.
Recipe from olive magazine, March 2010.
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http://www.bbcgoodfood.com/recipes/330621/
http://www.bbcgoodfood.com/recipes/330621/
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Ingredients
- 100g squash , cut into chunks
- olive oil
- splash stock
- 3 scallops
- a few sage leaves
- butter
- pine nuts , toasted
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Difficulty and servings
Serves 1
Preparation and cooking times
Prep 5 mins
Cook 45 mins
Ingredients
- 100g squash , cut into chunks
- olive oil
- splash stock
- 3 scallops
- a few sage leaves
- butter
- pine nuts , toasted
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23 March 2010
susi1_de rated this recipe
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06 December 2010
Jen commented on this recipe
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