Pan Seared Sea Scallops over Curried Butternut
Squash Puree with Cilantro Yogurt & Diced Tomatoes.
Created by:
Ross Bachhuber,
Chef du Cuisine Cafe Centraal
2306 S. Kinnickinnic Ave.
Bay View, WI 53207
Notes:
The tangy yogurt in this dish contrasts nicely with the sweetness form
the scallops and butternut squash. We enjoy eating the Viking Village scallops rare
but many prefer eating them cooked closer to medium. Simply sear the scallops for
an extra few minutes on each side or simply use a smaller scallop such as a 20/30
count.
Squash Puree:
- 6 Oz. Butternut squash
- 1t Turmeric
- 1T Canola oil
- 1t Fresh ginger, minced
- 1t Fresh garlic, minced
- 1T Brown sugar
- 1T Curry powder
- Kosher salt
Remove skin from squash and place in a stainless steel bowl. Toss
with 1T canola oil, salt, curry powder, brown sugar, turmeric, garlic, and ginger. Place on baking sheet and roast at 350 degrees for about 25 minutes or until squash is very tender. Add to a food
processor and puree until smooth.
Cilantro Yogurt:
- 3T Plain Greek style
yogurt
- 1/2 Lemon, juiced
- 1T Cilantro, chopped
- Kosher salt
In a blender add yogurt, lemon juice, chopped cilantro and a pinch
of salt. Blend until yogurt becomes a bright seafoam
green color. Place in a squeeze bottle.
Scallops:
- 3 Pieces U/10 Ct. Viking Village sea scallops
- 1T Canola oil
- 1t Curry powder
- Kosher salt
Lightly dust scallops with curry powder and kosher salt.
In hot saute pan over high heat add 1 oz. oil and heat. Place
scallops curry side down in pan. Sear for 1-2 minutes and the flip
and sear for another 1-2 minutes or until desired doneness is reached.
Plating:
- 1T Tomatoes (seedless), diced
- 1T Cilantro, chopped
Place 3 2 oz spoonfuls of curried squash on plate equidistant from
each other. Drizzle plate in zig zag fashion with cilantro yogurt.
Place 1 scallop directly on top of each squash dollop.
Add a pinch of diced tomatoes to the top of each scallop
and randomly around plate. Squirt each scallop with a drop of
yogurt and garnish the plate with chopped fresh cilantro.