Sea Scallops Recipe

Directions

1. 1

   Prepare the Butternut Squash Puree

   Peel and cube the butternut squash. Boil it in salted water until tender, about 15-20 minutes. Drain and blend with heavy cream until smooth. Season with salt and pepper to taste.

2. 2

   Cook the Bacon

   In a skillet, cook the applewood smoked bacon over medium heat until crispy. Remove and drain on paper towels. Once cooled, crumble into small pieces.

3. 3

   Make the Napa Slaw

   Thinly slice the napa cabbage and green apple. Toss together in a bowl with crumbled bacon and a drizzle of olive oil. Season with salt and pepper.

4. 4

   Sear the Scallops

   Heat olive oil in a skillet over high heat. Season the scallops with salt and black pepper. Once the oil is hot, add the scallops and sear for about 2-3 minutes on each side until golden brown and cooked through.

5. 5

   Prepare the Pimentón Oil

   In a small bowl, mix olive oil with pimentón. Set aside.

6. 6

   Plate the Dish

   On a plate, create a base with butternut squash puree, top with the Napa slaw, and place the seared scallops on top. Drizzle with pimentón oil and serve.