Seared Scallops with Quinoa and Apple Salad and Butternut Squash Puree
Love eating sea scallops, but you don’t know how to make right ways. Instead of making and enjoying at home, you just eat them at restaurant. Don’t worry, in the article today, we will have you deal with the issue. Just you love, everyone can be come true. Here, that is Seared Scallops With Quinoa And Apple Salad And Butternut Squash Puree. It is packed with taste and flavor. It is perfect for any meal, whether is lunch or dinner.
This good food that have restaurant-worthy. However, after the article today, you will have great Seared Scallops With Quinoa And Apple Salad And Butternut Squash Puree of your own. Just with simple steps, short of time on cooking and detailed instructions, you will easily turn it into delicious dish.
Before making, what is your job? So simple, just is prepare enough all ingredient and buy the freshest scallops (if can). Next step, bring it into your kitchen and make it. When everything is ready, you will get yummy dish in a flash.
Just taking it a try at the first time, you will get hooked, from taste to color. It promises keep you satisfied. That is enough and we should stop chat here, because its time to bring the recipe on your kitchen and make it. Start now!
Seared Scallops with Quinoa and Apple Salad and Butternut Squash Puree
Seared Scallops With Quinoa And Apple Salad And Butternut Squash Puree is packed with taste and flavor. It is perfect for any meal, whether is lunch or dinner.
Ingredients
- For the butternut squash puree
2 teaspoons olive oil
1 tablespoon butter
1 small butternut squash (about 2 lbs)
Salt
Garam masala
- For the quinoa salad
2 apples
1 ounce lemon juice
2 tablespoons chopped fresh parsley
1 cup quinoa
Salt
2 tablespoons olive oil
- For the seared scallops
3 tablespoons unsalted butter
1 pound sea scallops
1 tablespoon olive oil
Salt
Black pepper
Directions
- Preheat the oven to 375 degrees. Line a baking pan with aluminum foil. Trim both ends of the butternut squash and cut it in half lengthwise. Using a spoon, scrape out the seeds. Drizzle olive oil over the cut side of both halves and sprinkle a teaspoon of salt over them. Place the halves face down on the baking sheet and cook in the oven for 25-30 minutes, until a sharp knife easily pierces the flesh.
- While the butternut squash is cooking, prepare the quinoa. Place the quinoa and water in a pot and bring to a boil. Once it reaches a boil, reduce heat to medium low. Simmer until all the water has been absorbed, approximately 15 minutes. Remove from heat, open the lid, and let cool.
- Transfer the flesh of the butternut squash to a blender, along with 1/2 teaspoon garam masala, 1 tablespoon butter, and 1 teaspoon salt. Blend until smooth.
- Transfer the quinoa into a bowl, along with chopped apple, parsley. In a separate bowl, whisk together lemon juice, olive oil, salt and pepper. Pour over quinoa salad and toss to combine.
- Dry the sea scallops with paper towels. Season with salt and pepper.
- In a large skillet, heat the olive oil and butter on high heat. Once it begins to smoke, add the scallops and cook for approximately 3 minutes, or until it has browned on one side. Using tongs, flip the scallops and cook for an additional 1 to 2 minutes.
- To plate, start by spooning 3 tablespoons of butternut squash puree onto the plate. Top with a couple spoonfuls of quinoa salad, followed by the seared scallops. Spoon some of the remaining melted butter from the pan on top of the scallops.
