As seen on Eyewitness News on Saturday morning, here is a recipe for seared scallops and acorn squash ravioli, toasted garilc-sherry bechamel, sake sambal gastrique, sun dried cranberries, crispy asparagus and frizzled onions.
Heat a Medium-Sized Saute Pan, add Olive oil. Season Scallops with Salt & Pepper, When the Oil is Hot, Sear the Scallops to Medium and Slightly Translucent.
Acorn Squash Ravioli
Lay out 5 Gyoza and Distribute the Pureed Squash in the Center. Brush the Outer Edge of the Gyoza with the Egg. Fold and Pinch Edges.
Toasted Garlic Sherry Bechamel
Heat a Medium Sized Saute Pan, Heat Butter, add Minced Garlic and saute until golden Brown/Caramelized, add Heavy Cream and reduce by half, add Sun Dried Cranberries.
Copyright 2016 WFSB (Meredith Corporation). All rights reserved.