Photo: c. foodblogchef 2020
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FIVE SPICE SEARED SCALLOPS WITH SQUASH PUREE
Serves 4
Ingredients:
-16-20 sea scallops (4-5 per person depending on how large they are)
*Note: If possible use U-20 dry fresh or air chilled frozen scallops rather than chemically treated scallops. Allow frozen scallops to thaw in the fridge before using.
-½ teaspoon Chinese Five Spice Powder (available at the super-market or make your own)
-salt and pepper
-1 butternut squash (or other winter squash)
-1 shallot (chopped)
-1 tablespoon olive oil
-4-5 star anise pods
-about 2 cups chicken stock (enough to cover the squash in a medium sauce pan)
-2-3 tablespoons maple syrup (optional)
-chopped cilantro for garnish
For the Squash:
1. Cut the squash lengthwise and remove the seeds and membranes.
2. Slice each half squash crosswise in 1 1/2-2 inch thickness; cut those pieces in half and remove the skin from each and set aside the chunks of squash.
3. In a medium sauce pan sautee the shallot in olive oil over medium heat. (1-2 minutes)
4. Add the chunks of squash, chicken stock, and star anise pods and bring to a boil over medium-high heat. Reduce the heat to medium and cook covered until fork tender. (about 10 minutes)
5. Strain the liquid into a bowl or large measuring cup and remove the star anise pods from the cooked squash.
6. Add the squash to a blender or food processor along with a half-cup of the strained liquid and maple syrup. Blend at high speed until smooth adding small amounts of liquid to achieve the desired consistency of your puree. Season with salt and pepper to tastes and cover to keep warm and set aside.
For the Scallops:
Pre-heat a cast iron or other heavy bottom skillet to very hot. You can do this on your stovetop or outside on your grill if you don’t like the smell of cooked fish in your house.
1. Pat the scallops dry and sprinkle with salt and pepper and the Five Spice Powder.
2. Add a tablespoon of butter to the very hot skillet and swirl around to coat the bottom.
3. Working in 2 batches so you don’t crowd the scallops, sear the scallops for 2 minutes on each side (let them sit on the hot skillet for the full 2 minutes without moving to develop the golden crust before turning.) After 2 minutes per side, remove the scallops to a plate and tent while you cook the second batch.
To Serve:
Using medium size plates, pour equal amounts of puree onto each plate and place 4-5 scallops on the puree. Garnish with chopped cilantro leaves. Serve with sliced tomatoes dressed with equal amounts of rice-wine vinegar and olive oil, coarsely ground black pepper and a flaky salt like Maldón.