Brazilian Cream of Chayote Squash with Scallops - No Fail Recipes

Ingredients

• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 2 cups low sodium vegetable broth
• 16 ounces’ bay scallops
• 3 chayote squash, peeled, pitted and diced
• 2 tablespoons scallion, diced fine
• 2 ounces’ bacon, diced fine
• 1 tablespoon unsalted butter
• Seasoning to taste
• ¼ cup créme fraise
• Add the oil to a frying pan and heat, once hot fry the bacon until it becomes crisp, this will take about 4 minutes.
• Turn up the heat and put in the scallops and cook, flipping them over for 2 minutes.
• Take them out of the pan and season, put to one side.
• Now take pot and dissolve the butter, again once hot drop in the garlic for 40 seconds.
• Mix in the squash with the broth and boil.
• Place a lid on and simmer for 20 minutes.
• Take off the heat and rest on the side.
• When it is cool add to a blender and pulse until creamy and smooth.
• Transfer back into the pot and heat, correct the seasoning and add the créme fraise.
• When hot, ladle into the bowls and place the scallops on top.
• Finish with a sprinkling of scallions.
• Side Dishes
• Soups