Maine Diver Scallops With Butternut Squash, Prosciutto, And Orange Rind Vapor
Serves: 2
Santiago Howell
1 January 1970
Based on User reviews:
49
Spice
45
Sweetness
55
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Make the Garnish: Preheat the oven to 175 degrees F
2
Arrange the prosciutto on a parchment-paper-lined baking sheet and bake until dried and crispy, about 3 hours
3
Set aside
4
(The prosciutto can be made up to 2 days in advance, and kept covered in an air-tight container
5
) When the prosciutto is done, combine the squash, water, 1 teaspoon butter, salt, and sugar in a large skillet over medium-high heat
6
Cook, stirring occasionally, until the liquid has evaporated and the squash is tender and glazed
7
Make the Nage: Combine all the ingredients, except the water, in a pot and bring to a boil
8
Lower the heat and simmer for 45 minutes
9
Strain, discard the solids, and return to the pot
10
Boil until reduced to 3 cups
11
Set aside
12
(The nage can be made up to 3 days in advance and refrigerated, covered
13
) Make the Scallops and Orange Vapor: Using a vegetable peeler, peel the rind off the oranges and set aside
14
Reserve orange segments for another use
15
Preheat a large skillet over high heat
16
Season the scallops with salt and pepper, to taste
17
Add the oil and heat
18
Add the scallops and cook, turning once, until seared and just cooked through, about 3 minutes per side
19
Meanwhile, heat the nage in a saucepan over medium heat
20
While blending with an immersion blender, add the butter to the nage, little by little, to make frothy
21
Heat the remaining 1 teaspoon butter in a medium skillet over medium heat
22
Add the glazed butternut squash and reheat
23
Bring a teapot of water to a boil
24
Divide the glazed butternut squash among the center of 8 small bowls, and top each with a scallop
25
Spoon some of the frothy nage over each scallop and top each with piece of the crispy prosciutto
26
Place each bowl inside a heated larger bowl and surround with the orange rind
27
Place the bowls in front of your eagerly awaiting guest
28
Pour the water from the teapot over the orange rind to create orange vapor
29
Inhale the vapor while you eat