Pan-Seared Scallops with Butternut Squash, Asparagus, Lobster Claw and Cherry Tomatoes
Recipe courtesy of Scott Doran, Executive Chef, Menlo Country Club, Woodside, Calif.
Ingredients
- For Scallops
- u10 scallops - 12, cleaned
- olive oil - 2 ozs.
- butter - 4 ozs.
- salt - to taste
- white pepper - to taste
- For Butternut Squash Purée
- butternut squash - 1 ea.
- butter - 6 ozs., cubed
- brown sugar - 2 ozs.
- heavy cream - 1 1/2 cup
- salt - to taste
- white pepper - to taste
- For Asparagus
- asparagus stalks - 4 ea.
- lemon juice - from 1/2 lemon
- olive oil - 2 ozs.
- tarragon - 1 bunch
- For Cherry Tomatoes
- cherry tomatoes - 12
- olive oil - 2 cups
- thyme - 1 bunch
- garlic cloves - 4 ea.
- For Lobster Claws
- lobster claws - 8 ea., par cooked
- clarified butter - 4 ozs.
Instructions
Procedure:
- For Scallops: Season scallops with salt and white pepper. Heat a sauté pan with olive oil. Add scallops and sear on medium/high heat; cook for about 3 minutes to get a nice sear on the presentation side. Flip the scallops and lower the heat. Add butter and baste for about another 3 minutes, or until done.
- For Butternut Squash Purée: Cut the squash in half lengthwise and clean the seeds. Place squash skin-side down on a sheet pan lined with parchment paper. Top both pieces with cubes of butter and brown sugar and place in a 350˚ oven for 45 to 60 minutes. Once done, remove the skin and discard. Heat up the heavy cream and add to Vitamix blender. Blend the squash and cream until smooth and season with salt and white pepper.
- For Asparagus: Cut asparagus into 3”-length pieces. Bring salted water to a boil and blanch asparagus for about 45 to 60 seconds. Immediately transfer asparagus to a bowl of ice water. Heat olive oil in a sauté pan; add asparagus and cook through. Add the lemon juice. Toss with fresh tarragon right before plating.
- For Cherry Tomatoes: Combine all ingredients on a baking pan and cover with foil. Cook in a 250˚ oven for about 25 minutes.
- For Lobster Claws: Slowly heat the clarified butter on medium/low heat. Add the lobster claws and cook on low heat for about 3 to 4 minutes. Be careful not to overcook the lobster.
- To Plate: Place a small amount of butternut squash purée in the bottom of a bowl. Arrange three scallops on the purée. Place the asparagus on top, leaning against the scallops. Place two of the lobster claws standing tall against the scallops, to achieve height.
Note: The chef recommends garnishing each plate with a small pile of crispy prosciutto, 3 confit cherry tomatoes, and micro greens.