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Wild Sea Scallop with Mashed Squash and Poplar Mushroom

Recipe by: BigBoyRecipe
Servings: 2   |   Time: 45 mins   |   Difficulty: Easy
From Your Kitchen
  • Olive Oil
  • 70ml water (room temperature)
  • Salt, to taste
  • Black pepper, to taste
From Jou Sun
  • 220g Wild Atlantic sea scallop
  • ½ Butternut squash
  • 80g Fresh poplar mushroom
  • 2 bunches Dill
  • 10g Local organic pea shoot


Cooking Directions
  1. Preheat oven to 180°C.Peel butternut squash and remove pith. Slice into pieces, then pour in olive oil and mix. Bake for 25-30 minutes until soft.
  2. Dry scallops with kitchen towel.
  3. Rinse poplar mushrooms and cut in half.
  4. Once butternut squash is ready, place into a blender. Add approx. 70ml water and a pinch of salt and blitz into a puree. If puree is not smooth enough after blitzing, gradually add water and blitz until the desired texture is reached.
  5. Push puree through a sift and put aside.
  6. Heat pan with high heat until it begins to smoke. Add olive oil into pan and put in scallops. Fry for 30 seconds or until golden on each side. Season with 1 pinch of salt and black pepper. Put aside.
  7. In the same pan, fry poplar mushrooms and season with a bit of salt. Put aside.
  8. Plating. Spoon 2-3 dollops of puree onto plate, spread into a circular pattern with the back of your spoon, then place scallops, poplar mushroom, dill, and pea shoot on top.
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