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Ingredients

• . > (American / Metric measures) <
• . VEGETABLE sauté mix :
• . 2 tbsp. (30ml) unsalted butter
• . 2 tbsp. (30ml) e.v.olive oil
• . 1 medium leek (white part only), sliced
• . 1 garlic clove, finely minced
• . 1 small red bell pepper, sliced
• . 1 small orange bell pepper, sliced
• . 1 cup (250ml) small peas, frozen
• . 1/4 tsp. (1.25ml) sea salt
• . 1/4 tsp. (1.25ml) each dried herbs: basil, marjoram, mint, tarragon
• . SCALLOPS searing:
• . tiny quantity of both oil and butter
• . 8 large Scallops, thawed, rinsed and drained
• . sprinkle of sea salt
• . sprinkle of granular garlic powder
• . 1/8 cup (30ml) fortified Sherry (or sweet White wine)
• . SQUASH purée mix:
• . 1 cup (250ml) warm Squash purée (Butternut. Buttercup, or similar)
• . 1/4 cup (60ml) plain yogurt (room temperature)

Description

Layers Of Textures And Flavour Are No Stranger To This Delicacy. The Marriage Of Seafood And Squash Have United In An Unforgettable Dish. For A Dedicated Post...refer To:…

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