Good Heat Chef George Reis, owner and chef of Ocean and 26 restaurants, demonstrated an awesome dish on WBRC Fox 6, Monday, Oct. 7. (Click link to watch cooking demonstration)
Chef Reis always has seared scallops on his menu at Ocean, but the addition of the squash puree and the “Ham Jam” topping turns this ordinary dish into a tasty and beautiful fall entrée.
Pan Seared Sea Scallop with Butternut Squash Puree & Ham Jam
1 cup ham 1”x 1” pieces
1/3 cup yellow onions, chopped to 1/2”
2 1/2 cups chicken broth
1/2 cup coffee
2 1/2 tablespoons brown sugar
1/2 tablespoon honey
Cook ham on stove over medium heat until crisp. Remove ham from pan leaving the grease. Add onions to the pan and cook until well caramelized, scraping up ham “bits” while cooking. Add brown sugar, stirring quickly to coat; be careful not to let it burn. Add ½ cup of the chicken broth and cook until thick and little liquid remains. Add 1/2 cup of the chicken broth, 1/2 cup of the coffee and reduce until thick. Add the remaining chicken broth, coffee and remove from heat. Season with salt and pepper to taste. Transfer to blender or use mixing wand and blend until smooth. Add honey and adjust seasonings. Hold aside.
Butternut Squash Puree
1 large butternut squash
2-3 tablespoons butter
Juice of half an orange
Zest of half an orange
1 1/2 teaspoons honey
Salt and pepper to taste
Cut squash in half lengthwise and remove seeds and strings. Rub flesh with 1 tablespoon of butter, season with salt and pepper. Roast skin-side down in a 350oF oven for 30 minutes or until fork tender. Remove and scoop flesh out of skin while still hot. Place flesh in a food processor and add the orange zest and juice of half of an orange, honey and 1 tablespoon of butter. Pulse until smooth. Season with salt and pepper to taste.
Heat a non-stick sauté pan over med-high heat. Season scallops on both sides with salt and pepper. Add oil to the pan and place the scallops in pan on flat side. Allow to cook until flesh is golden brown and flip to the other flat side. Cook until golden again.
To plate the entrée
Spread ½ teaspoon of Ham Jam across the plate and put 2 tablespoons of Butternut Squash Puree in the center of the plate. Place one scallop, partially on top of the puree.