Butternut Squash Purée Scallops from BRAVO Coastal

Butternut Squash Puree Scallops

Chef Emmanuel Gonzalez

BRAVO Coast Bar & Kitchen


#60 scoop Whole Butter

1 portion Scallops, 10/20, 3 each

1 pinch Salt and Pepper Mix

3 oz. spoodle Butternut Squash Purée, hot

1 Tbsp. Chimichurri

1 Tbsp Pepitas, toasted

1 pinch Micro Arugula


In a sauté pan, melt butter. Season scallops with salt and pepper on all sides.

Add scallops to the pan and sear on one side.

Flip and sear on the second side. Cook to medium.

In a small bowl, place butternut squash purée.

Place scallops in the center.

Garnish scallops and entire plate with chimichurri, pepitas and micro arugula.