Saturday, 27 September 2008

Grilled Scallops with Butternutsquash Sauce

1 butternut squash, peeled and diced
1 banana schalotte, chopped
1 red onion, chopped
3 cloves garlic, chopped
1 glas white wine
100ml chicken stock
100ml cream, (full fat)
butter and oil
salt and pepper to season

300g mixed mushrooms
butter and oil
salt and pepper
8-12 scallops
butter and oil
lemon juce

For the sauce, heat a pan on high heat and sweat the onions and garlic in some butter and oil. Add the butternut squash, white wine and chicken stock to the pan and stir together. Season well with salt and pepper and let simmer on medium heat for 10-12 minutes or till the squash is ready. Add the cream and purré in a mixer.

For the mushrooms, add some butter and oil to another pan and cook the mushrooms for 2 -3 minutes and season with salt and pepper.

For the scallops, season well and cook for 1 min on each side on a hot grill with some butter and oil. When done, squeeze some lemon juce to give them a extra kick. Decorate with parmesan shavings and whatercress.

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