Pan Seared Scallops served on a bed of Butternut Squash Puree with cilantro oil by Steven Dolby

(Serves 4)
560g Butternut squash (diced)
1 Shallot (diced)
1 Garlic clove (diced)
4 Tbsp olive oil
1 Tsp fennel seeds
1/2 Tsp cayenne pepper
4 Cups vegetable stock (good quality)
40g Parmesan cheese
1 Tbsp fresh cilantro (chopped)
20g Fresh cilantro (blanched)
2 Spinach leaves (for extra colour)
1/4 Cup E V olive oil
Salt & pepper (to taste)
12 Medium scallops
Garam masala or curry powder (pinch)
Bean sprouts (your choice how many)
Fresno chili (small brunoise to taste)
Pickled onions ( your choice how many)
pickled onion recipe link

1 Peel the butternut squash, cut in half to remove seeds, then dice.
2 Place a medium saucepan on a low heat, add olive oil and diced squash, stir while cooking for two minutes. 3 Add garlic, shallots, fennel seed and cayenne pepper then sweat the ingredients for five minutes, stirring occasionally
4 Add stock, cover and simmer on low heat until the squash cubes are fork tender.
5 Add parmesan cheese.
6 Using a hand or countertop blender, blend mixture until smooth.
7 Strain to remove any lumps.
8 Add finely chopped cilantro.
9 Set aside until serving time.

1 Using a hand blender or countertop blender, combine olive oil with blanched cilantro and spinach.  Season to taste and set aside.
1 Pat scallops dry and generously season with salt.
2 Dust scallops lightly with your favorite curry powder.
3 Place a nonstick pan on a medium-high heat, add 1 Tbsp vegetable oil.
4 When pan is hot add the scallops, cook until golden brown on both sides (about 1 1/2 minutes per side).
5 Remove from pan and set aside.

Use the puree as a base for your presentation; atop place the seared scallops.  Using the cilantro oil  drizzle around.  Lastly, garnish with fresh cilantro and a salad of fresh soybean sprouts and pickled onions (or fresh crispy vegetables that you like the best).....Enjoy

© Steven Dolby



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