Pan Seared Scallops with Butternut Squash Carpaccio

Pan Seared Sea Scallops
4 ea. Fresh Dry Sea Scallops( U-10’s )
4 ea. Thin slices of Butternut squash
2 oz. Cherry Emulsion ( recipe to follow )
5 cubes Cornbread Croutons ( recipe to follow )
Pinch of Spiced squash seeds ( recipe to follow )
4-5 ea. Fresh Sage leaves ( crispy fried )
tt Fresh Lemon ( juice of )
tt Kosher salt
tt Fresh ground black pepper
2.5 oz. Cooking oil ( for fried sage and pan searing the scallops )

Ingredients: yield 1 small baking sheet pan

1 c  A.P. Flour
¾ c plus 2 T Cornmeal
1 T  Baking Powder
½ t Salt
¼ c Sugar
1 ea  Whole Egg
1 oz. Butter ( melted )
1 c Milk

Sundried Cherry Emulsion
1.5 c  Sundried Cherries (rehydrated with hot water for a few minutes)
1 oz. White Balsamic Vinegar
2 oz. Honey
¼ c Fresh Shallots ( minced)
2 oz Blended Olive Oil ( can substitute grape seed oil )
tt Kosher salt
tt Fresh Ground Black Pepper

Spicy Butternut squash seeds
2 oz. Squash seeds ( rinsed clean )
½ oz. Butter ( whole , unsalted )
1/2 T  Sugar
tt Cayenne pepper
tt Sea Salt

Method of preparation:

Pan Seared Sea Scallops
Prepare ahead the cornbread and make into toasted croutons.
Prepare ahead the Cherry emulsion ( place in a squirt bottle ).
Prepare ahead the Butternut squash “Carpaccio”.
Prepare ahead the spiced squash seeds.
Prepare ahead the crisp sage leaves using a reasonable amount of vegetable oil to pan fry.

Blanch the butternut squash slices briefly, drain and season with EVOO, lemon and salt and pepper. Reserve at room temperature for final plating. Arrange the serving plate with the carpaccio, croutons, seeds, sage and cherry emulsion. If you are fast enough, this can be done while searing the scallops. Using a heavy steel or cast iron skillet, heat the oil, almost to the smoking point. While the pan is heating, season the scallops with salt and pepper. Sear until very brown on both sides and the scallops should be done perfectly. Arrange on prepare serving plate. Serve immediately.
preheat oven to 375 degrees.
Using a mixer with the paddle attachment, cream together all the ingredients. Place in a buttered baking pan and bake for approximately 30 minutes. The cornbread will rise slightly and a wooden skewer ( cake tester ) will come out clean and dry. Let cool and uncovered before cutting croutons ( even a day or two stale works just fine ) This application was created from stale corn bread. 

Sundried Cherry Emulsion
Drain liquid from the Cherries (reserve the liquid for emulsion adjusting.) Place all ingredients in a blender, blend very smooth. Adjust consistency with reserved cherry liquor and oil. Place in a squirt bottle and reserve for final plating.

Spicy Butternut Squash Seeds
Boil seeds in a little water for a few minutes. Drain and place seeds in a sauté pan with the butter. Season to taste and drain on a paper towel, ready for service.