This past Saturday Share Our Strength invited me and a dozen or so other No Kid Hungry Chefs & Mixologists from across the country to show off our culinary talents to the Democratic Governors Association and to reinforce the importance of the No Kid Hungry Campaign.
Along with my sous chef for the evening, Chef Alli Sosna we prepared a dish that represents the best of CT. To keep my carbon footprint in check I chose to procure my ingredients locally in DC rather than from CT farms but still keeping the focus on products available from CT suppliers.
The dish I served was Pan Seared Scallop on a bed of butternut squash puree garnished with micro-greens and drizzled with maple syrup. I chose green and orange vegetables in the dish because of my connection with feeding children and because of New Haven's commitment to participating in the Healthier US School Challenge and green and orange veggies are an integral part of the nutrition component of the HUSSC.
Butternut Squash Puree
1 large butternut squash
6 tablespoons unsalted butter; diced
3 tablespoons maple syrup
½ tsp ground nutmeg
¼ teaspoon kosher salt
¼ teaspoon black pepper
¼ cup heavy cream
Directions
1. Preheat oven to 350°F.
2. Peel the butternut squash & slice in half lengthwise; scoop out and toss the seeds. Cut squash into chunks and lay on well greased baking sheet in single layer.
3. Roast for 45-60 minutes or until the butternut squash can easily be pierced with a knife.
4. Remove squash from the oven; allow to cool for about 5 minutes.
5. Add heavy cream to a heavy bottom pot and heat until warm, DO NOT BOIL.
6. Add squash, butter, maple syrup, nutmeg, salt & pepper to food processor and blend well.
7. Add the warm cream slowly until desired consistency.
7. Add the warm cream slowly until desired consistency.
Pan Seared Scallops
Add equal parts olive oil and clarified butter to hot sauté pan. Add the scallop to the pan flat side down until golden crust forms. Using tongs flip the scallop and allow to cook for 2 more minutes until golden crust and remove immediately from pan.
Finished ProductAdd equal parts olive oil and clarified butter to hot sauté pan. Add the scallop to the pan flat side down until golden crust forms. Using tongs flip the scallop and allow to cook for 2 more minutes until golden crust and remove immediately from pan.
Add dollop of squash to plate, place scallop on top, garnish with micro-greens and drizzle with maple syrup.
For more information about Share Our Strength please visit http://www.strength.org/
No doubt that dish wowed the Governors! The maple syrup drizzle and touch of nutmeg with the butternut squash sounds so good.
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