With the return of the Greenwich Wine & Food comes this recipe for pan seared scallops: https://tinyurl.com/4txnvt7k
Pan Seared Sea Scallops
Roasted Acorn Squash Puree, Apple Balsamic Brussels Sprouts, Lardons, Toasted Hazelnuts
3pc u/10 Seared Sea scallops
2 Tbl acorn squash puree
3 oz roasted Brussels Sprouts
1 tbl Lardons
1tbl Toasted hazelnuts
1 tbl Apple Balsamic Glaze
1 tbl hazelnut Vinaigrette
For Acorn Puree:
1 gallon peeled and chopped acorn squash
1 qt apple juice
1 pc cinnamon stick
1 px star anise
4 oz brown sugar
.5 qt cream
Toss squash with brown sugar and roast in oven till soft. Place in sauce pot and add apple juice and spices. Reduce by
half and add cream bring to boil. Puree till smooth consistency.
For Apple Balsamic:
750ml Sparkling apple cider
8oz sugar
8oz balsamic vinegar
1 pc cinnamon stick
Reduce all ingredients by 2/3rds. Strain and cool.
For Hazelnut Vinaigrette:
4pc shallots
1oz sugar
1oz honey
4oz Apple Cider vinegar
12oz Hazelnut oil
Puree first 4 ingredients till smooth. Whisk in oil.