Callos de Hacha

Callos de Hacha

 

 

yield: 4 small plate servings
ingredients
instructions

Ingredients

4 cups butternut squash
2 chiles
16 ounces butter (divided)
1/2 cup de pico de gallo (See Recipe Below)
2 tablespoons canola oil
12 large scallops
9 tablespoons pure maple syrup from Canada
1/4 cup lemon juice
2 tablespoons capers
6 lemon segments, cut in thirds
Cilantro, finely chopped to garnish
Salt to taste

Pico de Gallo Ingredients

1/2 cup tomato, diced
1/8 cup Spanish onion, diced
2 tablespoons cup cilantro, finely chopped
 

Print This Page

Instructions

  1. Preheat oven to 350°F. In a deep sheet pan, arrange squash, chiles, and half the butter. Roast for 25 minutes.
  2. Remove from oven. Smash roasted ingredients to make a puree. Add pico de gallo to puree and season with salt.
  3. In a pan, add oil. When hot, sear scallops on both sides until golden brown. Add maple syrup to pan to deglaze, and let it reduce until thick.
  4. Heat up another pan and when really hot, add the rest of the butter and cook butter for 10-15 seconds until brown. Add lemon juice, capers and lemon segments to make a sauce, no additional cooking time is needed.
  5. To plate, spoon 1/2 cup of butternut squash puree in the center of a plate. Arrange 3 scallops over the puree. Sauce with brown butter and add a touch of the maple reduction to finish it. Garnish with microcilantro.

Pico de Gallo Instructions

In a bowl, combine all ingredients, making sure the tomatoes are more visible than the onions.

 
Pure Maple Syrup
The natural sweetener offers a variety of flavor components, including; nutty, vanilla, coffee, floral and spicy flavors.floral and spicy
maple recipes
The natural sweetener offers a variety of flavor components, including; nutty, vanilla, coffee, floral and spicy flavors.floral and spicy flavors.
maple recipes
The natural sweetener offers a variety of flavor components, including; nutty, vanilla, coffee, floral and spicy flavors.floral and spicy flavors.