Ingredients:
8 pieces U10 Scallops
1 Butternut squash peeled and diced
3 pc Naval Oranges – juiced and zest
1 tablespoon Fresh ginger
4 tablespoons Unsalted Butter
1/4 cup sugar
Vinegar
1 tsp canola oil
Kosher Salt to taste
Method:
For the butternut squash puree
1. Peel, seed, and dice the butternut squash. Place in a pot with water to cover the squash and cook till fork tender
2. Drain the water and place squash in a blender, add 2 tablespoons of butter while blending. Season with salt and zest from 1 orange
To make the orange glaze and scallops
1. Segment the oranges, slicing off the peel, and cutting out the ‘meat’ of the orange, leaving remains.
2. Torch the Orange slices
3. Juice the orange remains, place in a pan with freshly grated ginger and sugar, cook until a syrup consistency.
4. Heat a nonstick pan, add 1 tsp canola oil, season scallops and sear on one side until golden brown, flip for about 30 seconds, add remaining butter to the pan and baste scallops
5. Make smears of butternut squash puree on a plate and place scallops on top, then drizzle over orange ginger glaze
All recipes featured in this episode Bring on The Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode.
We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.
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