WASHINGTON (WUSA9) -- This versatile scallop dish can be served as a passed hors douevres, as a first course, or even as an entrée.
Capesante from Chef Giuseppe 'Joe' Ricciardi of Dolce Veloce
- 3 large scallops( 10-20 size)
- 1 butternut squash
- 2 small twigs of fresh thyme
- 2 spoons olive oil
- a pinch of salt
- a pinch of black pepper
- 1 spoon of butter
- 1 teaspoon balsamic vinegar
- 1 teaspoon water
- 1 teaspoon of lemon juice
- 3 leaves of sage
- 1 demitasse spoon of balsamic reduction
Puree: Cut the squash in half. Sprinkle with the thyme, ½ spoon of the olive oil, salt and pepper and ½ spoon of the butter. Cover with aluminum foil and roast at 375 degrees until soft, about 45 minutes.
When the squash is cool, scoop out the inside, discarding the thyme. Place the softened squash in a blender with ½ spoon of olive oil, ½ spoon of butter, balsamic vinegar, water and lemon juice. Puree.
Scallops: Clean and set on a paper towel and season with pepper and lemon zest. Heat a non stick pan and add ½ spoon of olive oil. Sear the scallops till golden on each side, then place on paper towel to absorb excess oil before serving.
Sage: Place the rest of olive oil in a non stick pan. Fry the sage leaves over medium heat until crispy.
Drizzle a spoon of puree on a plate. Place the scallops in the middle of the plate and place the sage on top. Garnish with the balsamic reduction.