Bacon Wrapped Scallops with Truffled Butternut Squash Puree
I remember the first time I experienced the transcending flavors of a truffle. It was a completely unknown taste to me, so when the waiter bent down to quietly ask if I would like a small shaving of truffles over my dish I was baffled. I had heard of this thing they called a truffle and knew it was not an everyday pleasure most people could indulge in, at the time. So I timidly said yes and my life changed completely! I was ruined forever. The earthy and robust, mushroomy nature of a truffle elevates any creamy pasta dish, seared foie gras, baked eggs, potatoes, or rice – this list could continue, but having truffles involved make everything exponentially better.
This dish is a perfect way to start your Valentine’s Date Night In because it’s easy to make and looks stunning when platted. Don’t feel like you have to plate it as shown either. Have some fun with it and get creative! Food is art and you are allowed to put your own personal touch into it!
- 2 large potatoes
- 1 large butternut squash, cut in half and seeded
- 3 tablespoons truffle butter
- 1/2 cup heavy cream
- 1 tablespoon lemon zest
- 2 tablespoon sugar
- Salt and pepper
- 12 fresh sea scallops, muscles removed
- 12 slices lean bacon
- 2 tablespoon olive oil
- Fresh chives for garnish
- Extra Virgin Olive Oil for garnish
- Heat oven to 425 degrees.
- Wash potatoes, then wrap in tin foil. Place on baking sheet. From one of the halved butternut squashes, cut off top solid section (the part of the squash that does not have the seeds). Peel the skin off of this top section. Cut into small dice and set aside. With the remaining butternut squash halves, rub with olive oil and sprinkle with salt and pepper. Place on baking sheet with potatoes. Place in oven and roast until all vegetables are soft. About 40 – 60 minutes. Leave oven on after vegetables have finished roasting.
- While vegetables are roasting, wrap each scallop in bacon, trimming bacon so that it overlaps by about ¼ inch. Tie bacon and scallop in kitchen twine. Season scallop surface with salt and pepper. Set aside on a plate and keep cold.
- Bring a small pot of water to a simmer; keep water warm, but not boiling. When potatoes and butternut squash have finished roasting scoop out the “meat” from both, cut potatoes in half before scooping out meat. Make sure not to include any of the skins. Toss skins away and pass the potato and butternut squash meat through the fine holes of a food mill set over a large metal bowl. Set the vegetable puree over the pot of warm water and lightly cover with plastic wrap or a very large metal lid.
- In a small sauce pan heat up the heavy cream. To the vegetable puree add in the truffle butter, lemon zest, salt and pepper to taste. Add in ¼ cup of heavy cream and mix. Slowly add in remaining cream a few tablespoons at a time until desired consistency is reached. Return to pot of hot water and keep covered and warm until ready to use.
- Heat olive oil in a large skillet set over high heat. Place scallops in the skillet with bacon sides down. Slowly rotate the bacon side of the scallop until the bacon is browned. Turn each scallop, so one of the exposed surfaces of the scallop is facing down and sear until golden brown, about 1-2 minutes. Flip scallops over and transfer to oven. Bake until scallops are opaque, about 2 minutes. Remove from oven and transfer scallops to a warm place.
- In a small skillet, add olive oil and the small diced butternut squash. Sauté until squash are tender. Add sugar and a dash of salt. Sauté until sugar begins to caramelize. Remove from heat.
- Place a spoonful of truffled butternut squash puree off-centered on a plate and with the back of the spoon brush the puree across the plate in a desired direction. Cut twine from 3 scallops and place on puree. Scatter candied butternut squash around plate and drizzle lightly with olive oil. Garnish with fresh chives and serve.
- Truffle butter can be found online, specialty food stores or some quality grocery stores.
- Wine Pairing: Drink with a California Pinot Noir, California Chardonnay, Rose or Grüner Veltliner
With love from my kitchen to yours,