Pan Seared Scallops with Butternut Squash Puree from BOKA Chef Angie Roberts

Pan Seared Scallops with Butternut Squash Puree from BOKA Chef Angie Roberts

Executive Chef Angie Roberts of BOKA

Two days ago, we featured Executive Chef Angie Roberts of BOKA and her coconut pumpkin soup. Today, we are fortunate to have a recipe for Pan Seared Scallops with Butternut Squash Puree.

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About BOKA KITCHEN + BAR

BOKA KITCHEN + BAR is a vibrant blend of lounge and restaurant located inside the luxurious Hotel 1000. Sleek, contemporary design is infused with a menu of urban American food, hand crafted cocktails along with new and old world wines. Meal services include breakfast, lunch, cocktail hour, dinner, late night, weekend brunch and seasonal patio dining. Chef Angie Roberts brings to the table her vast knowledge of local produce and grower relationships and her boundless creativity evolves with the seasons.  BOKA features 85-90% organic and sustainable cuisine. For more information on BOKA KITCHEN + BAR please visit www.bokaseattle.com.

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Pan-Seared Scallops:

2 Tbl. grapeseed oil

1 Tbl. lemon juice

1 lb. fresh sea scallops

kosher salt

1 Tbl. Butter

ground pepper

Method:

**Heat the oil in a large pan over medium-high heat. Pat the scallops dry and sautee until golden brown on one side. When the scallops are caramelized add the butter, lemon juice and seasoning.  Baste them with the browning butter briefly until scallops are coated evenly. Drain the scallops for a second on paper towels.

Squash Puree:

1 Tbl. Butter

3-4 tsp lemon juice

1/4 cup finely diced shallots

kosher salt

1/2 cup finely diced butternut squash

ground white pepper

1 cup Chardonnay wine

cayenne pepper

2 Tbl honey

Method:

**Melt the butter in a medium-sized sauce pan over medium-high heat. Add the shallots and cook, stirring occasionally, until they are soft. Add the squash, wine, honey and lemon juice, season with salt, pepper and cayenne bring to a boil. Adjust the seasoning with salt, pepper and lemon juice, keep warm over low heat.


The Hotel 1000

1000 First Avenue
Seattle, WA 98104
(206) 957-1000

There is still time to join IFWTWA and sign up for this trip before March 15, 2011. A special thank you to Allen Cox, Board Member and Chair of the Excellence Awards Committee for organizing this entire pre-trip and all of its exciting components along with MTM Luxury Lodging.

2 Responsesto “Pan Seared Scallops with Butternut Squash Puree from BOKA Chef Angie Roberts”

  1. Exquisite! Thank you for sharing this recipe with us… I would love to give it a go!

  2. Hi Kate,
    Thanks for commenting. I’m sure you will enjoy, as it is delicious.

    I’m “down under,” experiencing a lot of new dishes to share.

    Maralyn

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