Chef Kaldrovich loves fall in Maine as it allows him to showcase fresh seasonal harvest from local farms.  Here is a great seasonal recipe from his kitchen at Sea Glass.

Pan Seared Scallops with Roasted Butternut Squash Puree, Fried Brussels Sprouts, Hazelnuts and Sherry Gastrique
Yield: 4 people

For the Scallops

  • 1-pound large Sea Scallops, patted dry
  • 3-table spoons olive oil
  • 2-teaspoons butter
  • Maine Sea Salt and freshly ground black pepper
    Lightly season both sides of the scallops with salte and pepper.  Heat the oil and butter in a large heavy cast iron skillet and saute over medium-high heat.  Scallops should be cooked until golden on each side and just cooked through; 2-3 minutes per side.  Keep warm.

For the Butternut Squash Puree

  • 2 large butternut squash, peeled, seeded and cut into 2 inch cubes
  • 4-tablespoons unsalted butter
  • 1-2 cups hot milk
  • Kosher salt, pepper, allspice, fresh thyme (or sage) and smoked paprika
    Preheat oven to 350F.  Place the squash into a baking dish or cast iron skillet.  Lightly drizzle with olive oil and season with salt, pepper, fresh thyme and allspice.  Cover with aluminum foil and bake for 45 minutes to one hour or until the squash is soft and tender.  Puree using a hand blender.  Add the butter and milk and season with salt to taste and smoked paprika.  Keep warm.

For the Sherry Gastrique

  • 3-tablespoons brown sugar
  • 1/2 cup aged sherry wine
  • 1 cup sherry wine
  • 2 bay leaves
  • 3 thyme sprigs
  • 1 sage sprig
  • 4-tablespoons black peppercorns
  • 1 cup apple cider
    Warm the brown sugar at medium heat in a stainless steel pan.  When the sugar begins to turn light amber add the remaining ingredients and reduce to half.  Strain through a fine colander or strainer.  Set aside.

For the Fried Brussels Sprouts

  • 1 pound small brussels sprouts, outer leaves removed and cut into quarters
  • Kosher salt and pepper
  • Canola oil
    Heat canola in a heavy bottom pan and fry the brussels sprouts in small batches for 3 minutes or until they turn golden brown.  Season with salt and pepper immediately and keep warm.

For the Toasted Hazelnuts

  • 1/2 cup chopped hazelnuts
    Toast hazelnuts at 325F for 5-6 minutes or until light brown.  Crush them into pieces and keep at room temperature.

Finishing the Plate
Spoon some of the butternut squash puree onto four pre-heated plates.  Arrange the scallops on top of the puree and garnish with brussels sprouts and toasted hazelnuts.  Serve with gastrique.


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