Brunch Scallops Recipe

Cooking Instructions

1. 1

   Prepare the Vegetables

   Start by peeling and cubing the fall squash. Roast it in the oven at 400°F (200°C) for about 20 minutes or until tender. Meanwhile, roast or boil the beets, allowing them to cool before dicing.

2. 2

   Sear the Scallops

   Pat the scallops dry with paper towels and season with salt and pepper. In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the scallops and sear for 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.

3. 3

   Char the Greens

   In the same skillet, add the charred greens and sauté for 2-3 minutes until wilted. Remove and set aside.

4. 4

   Prepare the Lemon Caper Butter Sauce

   In the skillet, reduce the heat to medium and add the butter. Once melted, add lemon juice and capers, stirring to combine. Simmer for 2 minutes to allow flavors to meld.

5. 5

   Prepare the Kataifi

   In a separate pan, heat the remaining olive oil. Add the kataifi pastry and fry until golden and crispy. Remove and drain on paper towels.

6. 6

   Plating

   On a plate, arrange the roasted squash, diced beets, charred greens, and seared scallops. Drizzle with lemon caper butter sauce and top with crispy kataifi. Serve immediately.