Roasted scallops with citrus butter and vanilla-infused butternut squash puree
Medium White
Appellation(s)
- Beaujolais Villages
A traditional festive dish revisited with notes of orange and clementine. Beaujolais Villages white will pair wonderfully with this delicious scallop dish.
For more information about Beaujolais and Beaujolais Villages whites, click here!
Ingredients
- 1 kg butternut squash
- 60g butter (for the purée)
- 15cl milk
- 4 tbsps crème fraîche
- 1 vanilla pod
- Salt and pepper
- 12 scallops
- 2 oranges and 2 clementines, organic
- 20g brown sugar (or caster sugar)
- 50g butter cut into cubes (for the citrus butter)
- 30g butter (to cook the scallops)
- 1 yellow beetroot (optional, for the garnish)
- Leek micro shoots (optional, for the garnish)
Preparation
- Step 1Peel and cut the butternut squash into chunks. Steam until soft.
- Step 2Meanwhile, bring the milk and crème fraiche to the boil with the vanilla pod, cut lengthwise and scraped beforehand. Leave to infuse for around 15 minutes. Strain the mixture.
- Step 3Crush the butternut squash then add to the vanilla-infused milk/cream mixture as well as 60g butter cut into pieces. Blend to obtain a smooth puree. Season.
- Step 4Squeeze the oranges and clementines to obtain around 20cl of juice.
- Step 5Pour the juice into a small saucepan and add the brown sugar. Bring to the boil and stir regularly until the mixture has reduced by half and becomes syrupy. Be careful not to overheat the mixture otherwise the syrup could become bitter.
- Step 6Remove the saucepan from the heat then add 50g of butter cut into cubes. Whisk until smooth. Set the citrus butter aside.
- Step 7In a frying pan, heat 30g of butter with a little oil to prevent it from burning. When the butter is hot, add the scallops to the frying pan. Sear them quickly on each side, around 2 minutes depending on their size, and don't forget to baste them regularly with the butter.
- Step 8Spoon the butternut squash puree onto each plate. Add 3 scallops to each then garnish with the leek shoots and slices of yellow beetroot you have prepared with a mandolin.
