Greenwich Wine & Food returns - Pan Seared Scallops with Squash Puree

Updated: Oct. 6, 2022 at 9:00 AM EDT
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With the return of the Greenwich Wine & Food comes this recipe for pan seared scallops: 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.