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Receta swanky SCALLOPS on SQUASH web for HALLOWEEN

Name: swanky SCALLOPS on SQUASH web for HALLOWEEN
Prep time: 30 min
Total time: 30 min
Cuisine: Italian
Ingredients: . > (American / Metric measures) <; . VEGETABLE sauté mix :; . 2 tbsp. (30ml) unsalted butter; . 2 tbsp. (30ml) e.v.olive oil; . 1 medium leek (white part only), sliced; . 1 garlic clove, finely minced; . 1 small red bell pepper, sliced; . 1 small orange bell pepper, sliced; . 1 cup (250ml) small peas, frozen; . 1/4 tsp. (1.25ml) sea salt; . 1/4 tsp. (1.25ml) each dried herbs: basil, marjoram, mint, tarragon; . SCALLOPS searing:; . tiny quantity of both oil and butter; . 8 large Scallops, thawed, rinsed and drained; . sprinkle of sea salt; . sprinkle of granular garlic powder; . 1/8 cup (30ml) fortified Sherry (or sweet White wine); . SQUASH purée mix:; . 1 cup (250ml) warm Squash purée (Butternut. Buttercup, or similar); . 1/4 cup (60ml) plain yogurt (room temperature)

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Layers of textures and flavour are no stranger to this delicacy.
The marriage of seafood and squash have united in an unforgettable dish.

For a dedicated post...refer to:
http://www.foodessa.com/2011/10/swanky-scallops-on-squash-web-for.html

Tiempo de Prep: 30 minutos

Raciónes: 2 main dishes

Italian

Ingredientes

. > (American / Metric measures) <
. VEGETABLE sautÃ© mix :
. 2 tbsp. (30ml) unsalted butter
. 2 tbsp. (30ml) e.v.olive oil
. 1 medium leek (white part only), sliced
. 1 garlic clove, finely minced
. 1 small red bell pepper, sliced
. 1 small orange bell pepper, sliced
. 1 cup (250ml) small peas, frozen
. 1/4 tsp. (1.25ml) sea salt
. 1/4 tsp. (1.25ml) each dried herbs: basil, marjoram, mint, tarragon
. SCALLOPS searing:
. tiny quantity of both oil and butter
. 8 large Scallops, thawed, rinsed and drained
. sprinkle of sea salt
. sprinkle of granular garlic powder
. 1/8 cup (30ml) fortified Sherry (or sweet White wine)
. SQUASH purÃ©e mix:
. 1 cup (250ml) warm Squash purÃ©e (Butternut. Buttercup, or similar)
. 1/4 cup (60ml) plain yogurt (room temperature)

Direcciones

. VEGETABLE mix: In a large skillet, on medium-high heat, melt the butter and oil to then receive the sliced leeks. Cook until softened. Add the garlic and both pepper varieties. SautÃ© until golden and caramelized. Add the seasoning. The frozen peas should be added at the very end. Cook for just a few more minutes. Afterwards, remove 3/4 of the vegetable mix and set aside under cover to keep its warmth.
. SCALLOP searing: Back to the skillet. Displace the remaining mix to the perimeter. In the center, add a smidgen of butter and oil in order to receive the scallops. Sear the scallops well on one side. Sprinkle them with the sea salt and garlic powder before flipping them over. Note: The final side doesn't have to be as seared as the first side. Make sure they don't overcook. Cook them for about 2 minutes more and then add the splash with Sherry or other chosen pairing. Once the alcohol has properly evaporated...within one minute, they are ready to plate.
. DECORATIVE ASSEMBLY: On each plate, spoon a generously even portion of whisked yogurt and squash purÃ©e in the center. With the back of a spoon, spread the squash in a tight circular motion. Afterwards, with the tip of the spoon, branch out from the center of each circle to create a web pattern. To each center, add the vegetable mix and finish the montage by gently placing the seared scallops on top.
. Buon appetito and flavourful wishes...FOODESSA.com