Diver Scallops with Butternut Squash Puree
This season, boost your culinary skills and impress your guests in the process with these two decadent holiday recipes.
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Cooking tools:
- Blender
- Nonstick skillet
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Plate
Ingredients
- 4 ea. U-10 diver scallops, cleaned
- 1 tbsp vegetable oil
- sea salt, fresh cracked black pepper
- 1 cup butternut squash, peeled, medium diced
- 1/2 cup carrots, peeled, medium diced
- 1/2 cup yellow onion, medium diced
- 1/2 ea. cinnamon stick
- 6 ea. cloves
- 4 ea. thyme sprigs
- 1 ea. bay leaves
- 3 cups chicken stock
- 1/4 cup heavy cream
- 2 tsp truffle oil
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