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Michelle Winner and I were fortunate to attend Saborea in Puerto Rico. For any of you who enjoy seeing talented chefs compete, I high recommend it. When we were asked to be judges for the first round of a cook off, our team of four judges picked the Pan Seared Scallop from Chef Juan Peña of Restaurant 311. It was exceptional.

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Pan Seared Scallop with Butternut Squash, Apple Cream with Bacon and Roasted Almonds

3 pound boiled butternut squash, large dice

1 pound green apple, no skin, medium dice

1 tablespoon honey

1/2 cup White wine

3 oz onion small dice

1 cup heavy cream

6 scallop’s u10 size

2 tablespoons bacon raw small dice

1 tablespoon Roasted almond

Salt and black pepper

Micro chef blend to decor

Sauce:

Cook the onions in a pot with oil until translucent then we add the apple, butternuts squash, honey, wine and heavy cream. Cook until reduce ¾ of liquid. Use hand blender until get the creamy look and seasoning with salt and pepper.

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Scallops:

In a pan medium high temperature cooks the scallops in oil; all ready seasoning with salt and pepper. Cook until get golden brown in both sides, add the bacon and cooked with the scallops. Put the sauce on the bottom add the scallop, bacon and almond. Add micro green on top.

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There were four of us on the panel and we all took our responsibility seriously. After all, we were on with the Food Network.

Having the opportunity to meet and talk with Chef Juan Peña was indeed a pleasure.

When Michelle and I were not watching the other chefs in cook-offs, we were wondering through the tent sampling the wonderful dishes prepared by chefs throughout Puerto Rico.

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If you are a food lover at heart, I’d highly encourage you to experience Saborea in Puerto Rico. It is early March 2011. In addition to all of the food events, they have rum events–that’s another story. There is so much going on and such phonemail talent. It’s just fun in every sense of the word.

There will be more on Saborea, as there is so much to tell.