Name: Pan Seared Sea Scallop and Puree with Steam Whistle and Lemon Cream Sauce
Ingredients: canola oil, to oil the pan; sea scallops; 1 butternut squash; 2 cup (500 mL) chicken stock; 2 Russet apples, peeled (or substitute for your favourite red apples); 2 Tbsp (30 mL) brown sugar; 1 tsp (5 mL) salt; 1 tsp (5 mL) cinnamon; 1 Tbsp (15 mL) butter; 3 leeks; 2 Tbsp (30 mL) butter; 3 Tbsp (45 mL) heavy (35%) cream; 1 tsp (5 mL) salt; ½ tsp (2 mL) pepper; 4 large button mushrooms; 4 shallots; 1 tsp (5 mL) peppercorns; 1 tsp (5 mL) salt; ½ lemon; 1 bottle (341 mL) Steam Whistle Pilsner; ½ cup (125 mL) heavy (35%) cream

Pan Seared Sea Scallop and Puree with Steam Whistle and Lemon Cream Sauce

A warm, gourmet-style meal that will impress dinner party guests young and old. Courtesy of Greg Osborne.

ingredients

Pan Seared Sea Scallop

canola oil, to oil the pan

sea scallops

Butternut Squash Puree

butternut squash

cup (500 mL) chicken stock

Russet apples, peeled (or substitute for your favourite red apples)

Tbsp (30 mL) brown sugar

tsp (5 mL) salt

tsp (5 mL) cinnamon

Tbsp (15 mL) butter

Leek Fondue

leeks

Tbsp (30 mL) butter

Tbsp (45 mL) heavy (35%) cream

tsp (5 mL) salt

tsp (2 mL) pepper

Steam Whistle and Lemon Cream

large button mushrooms

shallots

tsp (5 mL) peppercorns

tsp (5 mL) salt

lemon

bottle (341 mL) Steam Whistle Pilsner

cup (125 mL) heavy (35%) cream

Ingredient Substitution Guide

directions

Step 1

To achieve a nice golden brown colour on your scallop, place in a hot pan, with a little canola oil; drop scallops in and put in oven at 450ºF (235ºC) for about 3 minutes or until just firm.

Step 2

Peel and remove seeds from the squash and cut into uniform pieces about 1 inch (2.5 cm) cubed.

Step 3

Place squash, apple, brown sugar, salt, cinnamon and chicken stock in a pot. Use just enough chicken stock to cover contents of the pot. Bring to a boil and simmer about 20 mins.

Step 4

Strain, keeping the liquid. Reduce the liquid to approximately half a cup (125 mL), put into a blender and add the butter and blend until smooth. Season to taste.

Step 5

Julienne leeks.

Step 6

Heat butter in pan until lightly brown, add leeks and cook on medium-low until transparent. Top with cream and reduce to thicken, until about half is left. Season with salt and pepper.

Step 7

Slice the mushrooms and shallots and place in pot with Steam Whistle beer, peppercorns and salt. Reduce contents by half.

Step 8

Add cream and reduce again by half. Strain the liquid into a small bowl and whisk in the juice of half a lemon. Season this to taste.

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Pan Seared Sea Scallop and Puree with Steam Whistle and Lemon Cream Sauce

ingredients

Pan Seared Sea Scallop

Butternut Squash Puree

Leek Fondue

Steam Whistle and Lemon Cream

directions

Rate Recipe

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