- Yield: 2 servings
Garam Masala Spiced Scallops and Bacon with Curried Butternut Squash, Spinach Ragout, and Crispy Apple
Recipe courtesy of Luke Livingston, Executive Chef, Indian Creek Country Club (Indian Spring Village, Fla.)
Ingredients
- Ingredients for Garam Masala Spiced Scallops:
- U-10 scallops - 4 ea.
- garam masala - 1 tsp.
- salt - to taste
- pepper - to taste
- Ingredients for Curried Butternut Squash:
- butter - 1 Tbsp.
- onion - 1/2 cup, diced
- apple - 1 ea., peeled and chopped
- butternut squash - 1 ea., peeled and diced
- ginger - 1 tsp., grated
- curry powder - 1 tsp.
- vegetable stock - 1 cup
- Ingredients for Spinach Ragout:
- spinach - 2 cups
- bacon - 1 tsp., rough diced
- pine nuts - 1 tsp., toasted
- golden raisins - 1 tsp.
- Ingredients for the Garnish:
- fresh apple - thinly sliced
Instructions
Procedure for the Garam Masala Spiced Scallops:
- Sprinkle scallops with garam masala, salt and pepper.
- In a hot sauté pan, sear the scallops until golden.
Procedure for the Curried Butternut Squash:
- In saucepan, sweat onions, ginger, apple and butternut squash in butter. Season with salt and pepper and add curry powder.
- Add vegetable stock and cook until butternut squash is soft.
- Purée in a blender and strain.
Procedure for the Spinach Ragout:
- In a hot sauté pan, cook bacon until crispy.
- Add spinach, pine nuts and raisins. Season with salt and pepper.
To Plate:
- On a plate, ladle a thin layer of butternut purée.
- In the middle of the plate add the spinach ragout.
- Place two scallops on top of the ragout and garnish with thinly sliced fresh apples.
