Cooking Corner: Pan Seared Scallops & Butternut Creamy Sauce

Alfredo Vargas from the Hard Rock Hotel and Casino is back with another delicious recipe.

Today, he shows us how to make pan seared scallops and butternut creamy sauce.

Ingredients:

1. 1.5 lbs. U10 Scallops
2. ½ cup Olive Oil
3. ½ Medium butternut squash (Roasted)
4. ¼ cup chopped garlic
5. 1-Tbsp diced shallots
6. 4 cups Heavy Cream
7. 1lb Butter
8. Salt
9. Pepper
10. Micro greens (To Garnish)
11. ½ cup chopped parsley

Method:

·Sauce

Melt the1/2 lb. butter and 1 tbs olive oil in a large sauté ’pan over medium heat. Add the chopped garlic and shallots and then cooked until translucent, approximately one minute. Add all ready cook butternut squash and sauté for 2 minutes, add the heavy cream and let simmer for 2minutes. Place mixture into a blender and mix well. Using a fine strainer, stain mixture for a smooth texture

·Scallops

(1) Place a large sauté pan over medium heat, add 2tbs of olive oil and ¼ lb. butter. (2) Place scallops on a paper towel to dry (3) Gently add scallops to hot oil and butter one at a time to prevent splashing. (4) Sear each side for 35 seconds for best results. (5) Season scallops with salt and pepper to taste (6) Add chopped parsley to scallops once they have a golden crust. (7) Remove the scallops from pan, plate them up and garnish with microgreens to your liking and present to your guest.