ST. LOUIS — Pan-Seared Wild Caught Scallops
3 ea Scallops, abductor muscle removed
1 tsp of olive oil
Salt and pepper
2 sprigs fresh thyme
1 garlic clove, slightly crushed
Place a sauté pan over medium-high heat and add olive oil. Season scallops with salt and pepper. Once the pan is hot, add the scallops and sear. Add the thyme and garlic and baste the seasoned hot oil over the scallops. After a minute or so the scallops should firm up to the touch. Remove from the pan flipping the scallops over, sear-side up, and rest for a few minutes.
*Chef tip: Don’t flip the scallops over during the cooking process. Baste the scallops with the seasoned oil to cook the un-seared side.
Butternut Squash Puree
1 ea butternut squash, cut in half
3 tbsp heavy cream
1 tsp honey
Salt and white pepper to taste
Pre-heat oven to 400 degrees. Cut squash in half, placing the cut side up on a sheet tray and roast until tender, about 40 mins. Remove from the oven and rest a few minutes. Cut away the roasted skin and remove the tender inside. Place in a blender with cream and honey. Puree until smooth and season.
Shaved Green Apple Cucumber Salad
1 ea green apple
1 ea cucumber
1 ea yellow squash
1 ea red bell pepper
1 tsp orange zest
1 ea radish
1 tbsp white balsamic vinegar
3 tbsp extra virgin olive oil
Salt and pepper to taste
Cut or shave vegetables and combine in a bowl. Add the vinegar and olive oil and toss until incorporated.
Pinenut Gremolata
2 tbsp pinenuts, toasted
3 tbsp panko bread crumbs, toasted
1 tbsp fresh parsley, chopped
1 tsp lemon zest
Salt and pepper to taste
Combine all ingredients and mix thoroughly.