Hazelnut Butter Scallops Braised Leeks

Butternut Squash Purée

Servings

Starter Serves 4

Ready In:

45 mins

Chef Tip:

When cooking scallops it is important to cook them on a high heat to caramelise the side that you are cooking. When you flip them over baste them with butter which will keep them moist.

Inroduction

Recipe in Collaboration with the Cornish Fishmonger 

If you want a dish to impress your guests, this is the perfect winter starter. The butternut squash makes a vibrant and buttery base for the pan-fried scallops. Please see the chef tips on how to cook them.

Ingredients

Scallops
12 Scallops
1 tbsp Olive Oil
80g Butter
40g Hazelnut
15g Fresh Parsley (finely chopped)
Salt & Pepper

Leeks
2 Medium Leeks or 1 Large Leek
1 tbsp Olive Oil
Salt & Pepper
125ml White Wine
75ml Water
½ Lemon (juice)

Sage & Butternut Squash Purée
1 Small Butternut Squash
1 Brown Onion
4 Large Garlic gloves
8g Fresh Sage (1 handful)
2 tbsp Olive Oil
140ml Double Cream
Salt & Pepper

Equipment needed – Flat baking tray, vegetable peeler, food processor/ blender and non-stick frying pan.

 

Step by Step Instructions

Step 1 – Make Squash Purée 

Heat oven to 200C

Add the hazelnuts to a flat roasting tray and roast for 5-8 minutes until golden brown. When they are cool roughly chop them. 

Slice butternut squash in half lengthways and scrape out the seeds. Peel the skin of the butternut squash with a vegetable peeler. Dice up the squash into 1cm cubes. 

Peel brown onion and remove the root end. Slice it into quarters. 

Line a flat baking tray with parchment paper. Add the diced butternut squash, onion quarters, garlic cloves (with the skin on) and sage leaves. Add the olive oil and season the vegetables with salt and pepper. 

Roast the vegetables in the oven for 20-25 minutes until the squash is soft and roasted 

Add squash, onion quarters and sage leaves to a food processor/ blender. Squeeze the roasted garlic cloves out of their skin and into the blender. Add the cream and season with salt and pepper. Blend until it is smooth. Keep the purée warm in a pan until you are ready to serve.

Step 2 – Cook Leeks

Slice leeks into 1cm rounds. Add the olive oil to a large frying pan and heat to a medium heat. 

When hot, add the leeks and cook for 3 minutes. Add the wine and water and cook for a further 8 minutes until the liquid has nearly evaporated and the leeks are soft. 

Add the lemon juice and season with salt and pepper. Keep the leeks warm in a warming oven until you are ready to serve.

Step 3 – Cook Scallops

When ready to eat, add the scallops to kitchen paper and pat them dry. Season one side of the scallop with salt and pepper.

Heat a frying pan to a high heat and add a dash of olive oil. 

When the pan is piping hot add the seasoned scallop side to cook first. Season the other side of the scallop and cook for 1.5 minutes. 

Flip the scallop over and cook for another 1.5 minutes. When you flip the scallop, add the butter to the pan and baste the scallops with the melted butter. Allow the butter to go a nutty brown colour. 

Please note if you have large scallops they will require a slightly longer cooking time. 

Just before the scallops have finished cooking add the chopped hazelnuts and parsley to the pan.

To serve – Add a dollop of the purée to one side of the plate and scrape it in a circular direction. Add the leeks towards the centre of the plate. Top with three scallops per plate and drizzle the hazelnut and parsley butter over the cooked scallops.

 

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