Saturday, 7 February 2015

Seared Scallops with butternut squash (Pétoncles poêlés avec courge musquée)

Serve this flavourful and colourful starter for your Valentine's dinner for the ultimate tongue pleasing experience. Follow my Instagram page 'ndudu_by_fafa' for videos or on Facebook 'Antoinette Gilbert Creative Cooking'. 


Ingredients
Serves 2

6 hand dived Scallops
4 slices of smoked Prosciutto 
15g of crushed toasted hazelnut
200g of diced butternut squash 
1 tablespoon of olive oil 
1 medium finely diced shallot
1 teaspoon of butter
Salt and pepper to taste. 


Method:

Place the smoked Prociutto on a roasting tray and in a pre- heated oven of 160*c for 10 minutes and set aside. 
Place the butternut squash in a Tupperware and microwave for about 7-8 minutes or until soft, when you pierce with a fork. 
Alternatively steam the butter nut squash till it's soft ( for about 8-10 minutes). I prefer any of the above methods as the butternut squash cooks in it's own juices and enhances it's natural flavour. 
Mash the butternut squash to a smooth puree.
Place a frying pan on a medium heat and add half the butter and olive oil. 
Add the Scallops and fry for 1 minute on one side and 30 seconds when you turn it over. Turn the heat off and leave the scallops for another 15 seconds and toss. 
Remove the Scallops from the frying pan and set aside in a bowl. 
Add the remaining olive oil and butter to the frying pan and gently fry the shallots for about 2 minutes. 
Add the fried onions to the butternut squash puree and mix well. Add salt and pepper to taste.


 To serve, scoop a portion of the butternut squash purée into a bowl, add the seared scallops, the crispy smoked Prosciutto and sprinkle with the crushed hazelnut. 
Enjoy!
All photos are by the owner of this blog.