Seared Sea Scallops with roasted butternut squash and cauliflower, with an orange and grape seed dressing.
Today I join Chef Bevan Terry of Rogues Restaurant and we prepare seared scallops, orange and grape seed dressing with roasted butternut squash and cauliflower.
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Roast Cauliflower
- ½ small Cauliflower cut into florets
- ¼ ¼ tsp. chopped rosemary
- 2 tbsp. olive oil
- Salt and pepper
Combine above ingredients and roast in oven at 375˚ for 30 minutes
Butternut Squash
- 2 cups of butternut squash (cut into ½ inch cubes)
- ½ tsp. mild curry powder
- 2 tbsp. of canola oil
- Salt
Combine above ingredients and roast in oven at 375˚ for 30 minutes
Orange and grape seed dressing
- Zest of ½ an orange
- Juice of ½ an orange
- 1 finely diced shallot
- ½ tsp. of honey
- 1 small finely diced red chilli
- 4 tsp. rice wine vinegar
- ¼ cup grape seed oil
- Salt
Combine above ingredients in a bowl and set aside
Scallops
- 8 pieces of 10/20 size sea scallops
- 3 tsp. olive oil
- Salt and pepper
Sauté Sea scallops in olive oil, cooking 2 minutes a side, Add salt and pepper to taste
Assembly (serves 4)
Arrange cauliflower, squash, and Sea Scallops on a plate,
Garnish with orange segments and micro greens, drizzle with dressing.
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I loved the show. I now have a new way of cooking butternut squash. I also love the health tip about the iron inhibitor that came up prior to commercial.
I really liked Winsome! She’s very warm and friendly. The food looks delicious and nutritious!
Great show!! I really liked the recipe, i made it this week for a dinner party and my friends loved it. I really like the show its fresh and the host is very informative, i’m looking forward to seeing more episodes.