Executive Chef Steve Muhlbaier of The Collective Columbia: Offshore & Encore shares his recipe for pan seared scallops with butternut squash puree and spinach salad.
Chef Steve is a 2003 Graduate of the Baltimore International College. With more than 25 years of industry experience, he has worked for the Marriott Corp., Joint Base Andrews and various independent restaurants prior to joining The Collective’s team in 2023.
Pan Seared Scallops
Ingredients
Scallops:
- 16 scallops (U10)
- 2 Tablespoons canola oil
- 2 ounces butter
- Salt and pepper to taste
Butternut Squash Puree:
- 1 pound butternut squash, peeled, cubed
- 1 Tablespoon olive oil
- Salt and pepper
- 3 ounces butter
- 3 ounces heavy cream
Pomegranate Glaze:
- 1 cup pomegranate juice
- 1/2 cup pomegranate molasses
- 1/4 cup brown sugar
- 1 teaspoon salt
Parsley-Pistachio Gremolata:
- 1/2 cup roasted pistachios, chopped
- 1 cup flat leaf parsley, chopped
- 3 Tablespoons olive oil
- Zest and juice of 2 lemons
- Salt and pepper
Lemon Poppy Vinaigrette:
- 1 cup lemon juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 2 teaspoons cider vinegar
- 2 cups olive oil
- 1 Tablespoon poppy seeds
Spinach Salad:
- 2 cups spinach leaves
- 1/4 cup red onion, thinly sliced
- 1/2 cup pomegranate seeds
- 1/2 cup lemon poppy vinaigrette
Instructions
- Scallops: Heat a heavy bottomed pan with high heat. Season scallops with salt and pepper. Add oil to the hot pan. Add scallops (do not overload the pan, cook in multiple stages if you don’t have a large enough pan) leaving at least an inch of space between scallops. Let the scallops cook until the edges are becoming a deep brown. The scallops will freely release from the pan when properly seared, if it’s still sticking, then it needs more time. Turn the scallops over, reduce heat to low and add butter. Baste the scallops with the butter for 2 minutes. Remove from the pan onto a plate with paper towel to remove excess fat.
- Butternut Squash Puree: Toss the butternut squash with olive oil, salt and pepper. Roast in oven at 400 degrees until soft and golden brown.Add squash to food processor and add butter and beat until light and fluffy. Taste and re-season with salt and pepper.Blend until smooth and slowly add cream until mixture is velvety smooth, and the thickness of mashed potato.
- Pomegranate Glaze: Add pomegranate juice, molasses, brown sugar and salt to a sauce pot. Heat over medium heat until the mixture reduces by half.
- Parsley-Pistachio Gremolata: Add all gremolata ingredients to a small bowl and mix well.
- Lemon Poppy Vinaigrette: Add lemon juice, honey, Dijon mustard and cider vinegar to blender. Blend for 45 seconds. Slowly add oil while blender is on. Add poppy seeds at the very end.
- Spinach Salad: Mix all salad ingredients together.
- To Plate the dish: Put hot puree on bottom of dish. Arrange spinach salad atop the puree. Place scallops around the spinach. Top each scallop with 1 teaspoon of gremolata. Drizzle plate with pomegranate glaze. Garnish with pomegranate seeds.
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