The inspiration for this dish comes from a happy hour I went to at Granville Moores on H street NE. This is a liberal interpretation of this fall menu favorite as I was three ales deep by the time we decided to get food. Enjoy.
Bacon Wrapped Sea Sea Scallops on Butternut Squash Puree
Serves 4 (2 scallops each)
For the sea scallops:
8 large sea scallops (ask for dry if they have them. If not, be prepared to spend a significant time drying the scallops. Make sure they are not treated. ) Muscles removed
8 strips of bacon
8 long, sturdy toothpicks
Kosher salt
Fresh ground pepper
Olive oil
For the butternut squash puree:
1 butternut squash
2-3 cups of vegetable stock
Small pad of butter
Few sage leaves
Pinch of cumin
Pinch of nutmeg
Pinch of cinnamon
Pinch of Chinese Five Spice
Pinch of white pepper
Salt to taste
Splash of milk
The Bacon.
Parboil bacon (partially cook it so it will finish cooking with the scallops). I do this is a 350 degree oven on a bacon sheet and pull them out when some of the fat has rendered and they are not quite cooked through. This is so you are not wrapping raw bacon strips around raw scallops and everything can be evenly cooked. I’ve thought about doing this in a pan and reserving about a table spoon of the bacon fat to sear the scallops in. I haven’t tried that method yet, if you do, let me know how that goes. Set aside bacon to drain. Keep oven on.
The Squash.
Cut the squash crosswise. With the flat end on the cutting board, cut the skin by starting at the top, and cutting the rind down going towards the cutting board. A really sharp knife comes in handy here. Other traditional ways of doing this is microwaving or parboiling the squash to loosen the skin. This is the only way I’ve tried. Scoop out and discard the guts. Cube the squash into chunks. Add to a large pot. Cover with 2-3 cups of veggie stock. If the veggie stock doesn’t cover the squash, you can add a little water. Toss in your spices and sage. Boil until the squash is fork tender. Drain squash, reserving about a cup of the cooking liquid. Puree squash with a splash of milk in a blender, food processor or immersion blender adding the cooking liquid if it gets too dry. I do not recommend using a masher. I tried putting the squash through a potato ricer and it just wasn’t right. Stir in about a table spoon of butter…just for fun. No big deal if you don’t want the added fat. But you’re wrapping scallops in bacon. Go for it.
The Sea Scallops.
Make sure your scallops are dry. This is very important for getting a good sear on the scallop in the pan. Otherwise, the moisture from the scallop will “steam” up the pan and keep it from getting that crusty brown sear. So, don’t be lazy, pat the suckers nice and dry with a paper towels. Sprinkle with salt and fresh ground pepper.
The Assembly.
Wrap a strip of parboiled bacon around the circumference of the scallop and secure with a toothpick going through the center. Repeat 7 more times. With 7 more scallops. Heat about 1-2 tablespoons of olive oil in a large, oven proof skillet. I like to start low and work the temperature up on the stove. Preheating a pan slowly allows a more even distribution of heat throughout the pan. Place scallops on the pan. You should hear a nice sizzle. If you hear crackles and pops, turn the heat down. After about a minute or two, turn the scallops over. If it does not easily turn, don’t mess with it. When the scallop has properly seared, the heat will naturally release it from the pan. Relax. After another minute, place the pan in the oven to finish cooking the scallops. Scallops are done when they are no longer translucent and are firm. They shouldn’t have to be in the oven longer than 6-7 minutes. While the scallops are in the oven, plate the squash puree on 4 plates. Place 2 scallops on top of puree on each plate.
I like to serve this as a plated first course. The one time I’ve made this I followed it with a seasonal salad and a venison roast with a basic red wine sauce. Roasted green beans and red potatoes on the side.
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