Grilled Jumbo Sea Scallops

1
Seafood is the star of the show at Bodean, which includes fresh scallops pictured here. Photo by Brent Fuchs

 3 medium squash
 oil blend
 salt and pepper
 ½ cup water
 8 oz cream cheese
 6 cups thinly sliced shallots

1

Split butternut on a greased pan.

2

Place 3 medium squash flat side down.

3

Drizzle oil blend (I use 50/50 olive/canola) over squash.

4

Season with salt and pepper.

5

Bake uncovered for 1 hour at 350 degrees, or until it is easily pierced with a knife.

6

Scoop out the seeds once out of the oven.

7

Using a spoon, remove the remaining squash into a vita mix with 1/2 a cup of water and 8 ounces of cream cheese.

8

Purée until smooth.

9

Cure the tasso overnight in a creole spice and smoke the next day.

Shallots
10

Slow fry 6 cups of thin sliced shallots and canola oil on low heat for 3 hours.

11

Once they are ready to be removed from the oil, heavily season with salt and pepper.

Ingredients

 3 medium squash
 oil blend
 salt and pepper
 ½ cup water
 8 oz cream cheese
 6 cups thinly sliced shallots

Directions

1

Split butternut on a greased pan.

2

Place 3 medium squash flat side down.

3

Drizzle oil blend (I use 50/50 olive/canola) over squash.

4

Season with salt and pepper.

5

Bake uncovered for 1 hour at 350 degrees, or until it is easily pierced with a knife.

6

Scoop out the seeds once out of the oven.

7

Using a spoon, remove the remaining squash into a vita mix with 1/2 a cup of water and 8 ounces of cream cheese.

8

Purée until smooth.

9

Cure the tasso overnight in a creole spice and smoke the next day.

Shallots
10

Slow fry 6 cups of thin sliced shallots and canola oil on low heat for 3 hours.

11

Once they are ready to be removed from the oil, heavily season with salt and pepper.

Grilled Jumbo Sea Scallops