Green And Gold Squash Scallop Recipes

SQUASH SOUP WITH SCALLOPS

Steps:

• Cut squash in half, seed, peeled and dice.
• Place squash, onions, garlic, rosemary and red pepper into bowl of food processor and puree.
• Heat a soup pot over medium heat and add 1/2 tablespoon of the oil. Add the squash mixture and cook, stirring, for 5 minutes. Add broth and beans
• Add salt and pepper to taste.
• Bring to a boil then reduce heat and simmer for 15 minutes.
• Cut scallops in half horizontally.
• Pat dry, season with salt and pepper to taste.
• Heat a large skillet over medium-high heat adding the remaining tablespoon of oil.
• Add scallops, cook for 1 minute.
• Turn, cook for 1 minute more, or until opaque.
• Transfer scallops to side dish.
• Ladle the squash soup into large bowls. Divide the scallops among the bowls and sprinkle with parsley.

SCALLOP, STARSHIP, PATISSON OR PATTYPAN SQUASH WITH GARDEN HERBS

Steps:

• Open the squashes with a knife discard the seeds and take out some pulp without damaging the fruit.
• Heat the oil and sauté the onions and the garlic until golden.
• Add the leek until tender.
• Add the meet until slightly roasted.
• Put the pulp of the squash into the mixture and add the wine.
• Simmer for 5 minutes and add all the herbs, the spices and the salt.
• Take from the heat away and let cool down a little bit.
• Add the egg and mix well.
• Fill the squashes and cook for another30-40 minutes at the temperature of 200°C (heat and timing are basing it on convection oven).

GREEN AND GOLD SQUASH SCALLOP

Steps:

• Chop the squash very fine and crumble crackers. Saute onion in salad oil until soft. Beat eggs with seasonings and combine with squash. Grease a 10 inch square casserole. Add squash to casserole, then grated cheese, top with cracker crumbs. Bake at 325 degrees about 45 minutes or until set and top is golden.
• Yum.