Saffron Butter-basted Scallops with Squash Puree, Blistered Shishito Peppers and Crispy Shiitake Mushrooms

 

For the scallops: 

16-20 large Sea Scallops - they must be DRY. 

2-3 TBSP butter

salt, pepper, paprika, pinch of saffron

Crispy Shiitake Mushroom Garnish: 

salt, pepper, paprika, olive oil, parchment paper lines tray

1 package of shiitake mushrooms, sliced

Charred Shishito Peppers

Olive oil, salt, pepper

1 lime, zest reserved prior to slicing. You will need to juice it too. 

1 (10oz) bag of shishito peppers

Squash puree: 

2 (10oz) bags of cubed butternut squash

4 sage leaves

1 rosemary sprig

1 shallot

3 cloves of garlic

Olive oil

Salt and pepper

4 TBSP butter

1/2 cup chicken/seafood stock

Directions: 

1. Start by roasting the butternut squash. Preheat your oven to 375 degrees. Toss with olive oil, rosemary, shallot, garlic, sage, salt and pepper. Roast for 45-50 min, tossing once mid way through. Once tender, puree with 4 TBSP butter and 1/2 cup stock. Keep warm. 

2. When you turn the butternut squash you can get your mushrooms ready. On parchment paper on a sheet pan, toss mushrooms with salt, pepper, paprika, olive oil. Roast for 30 min. Watch them as they get close because they can burn quick.  They should be crispy, completely shrunk and dried out. This is just a little crackling for garnish.  

3. Dry your scallops. Make sure to buy dry. They can be fresh frozen but should NOT be frozen with the preservative. This preservative will prevent browning. Use paper towels to sit them on and then in 10 min switch the paper towel.  Season with salt, pepper paprika. 

4. Prepare your cast iron for your scallops with 2 TBSP butter and 1 TBSP olive oil. Prepare your pan for the shishito peppers with olive oil.  Both pans needs to get hot. 

4. For your peppers take 2-4 min per side. Salt, pepper which cooking and then lime juice at the end. You just want them tender and charred. 

5. Sear your scallops (if your pan isn't big enough cook in batches). 3 minutes on side one, flip, add the pinch of saffron. Tip the pan and start spooning the hot saffron butter over the scallops about 3-4 times. Let the pan down, finish the sear. After 3-4 minutes they should be cooked through and have a nice sear on both sides. 

6. To serve, swipe the plate with puree. Top with scallops. Serve shishitos around the plate and garnish with mushrooms and lime zest and more lime juice if you desire.