Caramelised Scallops with Ibérico Ham and Butternut Squash Purée

Pan-fried scallops served over a smooth butternut squash purée with salty Ibérico ham and toasted almonds for crunch.

Seafood Gluten Free Gourmet Scallops Ibérico Ham

Estimated Nutrition

Calories

414.6

kcal / serving

1658.2 kcal total

Carbs

17.3g

per serving

69.1 g total

Fat

29.6g

per serving

118.5 g total

Protein

19.6g

per serving

78.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Double Cream

Butter

Knob for basting

Liquids

Chicken Stock

Meat

slice

Ibérico Ham

NutsSeeds

Sea Salt

To taste

Black Pepper

Freshly ground, to taste

Almonds

Toasted and roughly chopped

OilsFats

Olive Oil

For the squash purée

Olive Oil

For frying scallops

Seafood

piece

Scallops

Cleaned

Vegetables

piece

Onion

Peeled and roughly chopped

piece

Butternut Squash

Peeled and roughly chopped

Method

Heat oil and butter in a large pan and fry the onion until softened.

Add the butternut squash and roast in the pan for five minutes.

Add 75ml chicken stock and simmer for 12 minutes until the squash is tender.

Stir in 50ml double cream and season the mixture to taste.

Blend the squash in a food processor until smooth and pass through a sieve.

Season the scallops with salt and pepper.

Fry the scallops in hot olive oil for 90 seconds on each side until caramelised.

Add a knob of butter to the pan and baste the scallops until golden-brown.

Plate the squash purée and top with scallops, ham, and chopped almonds.