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
Delicious Food Recipes
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