Lindo's Market 441.236.5623 | Lindo’s Family Foods 441.236.1344 | mb.so1500994460dnil@1500994460ecivr1500994460esrem1500994460otsuc1500994460

SST-Butternut Squash Soup with Scallops-May 21 2013 linkA delicate butternut squash soup seasoned with orange and thyme and topped with succulent seared scallops. Serves 4

Recipe from Chef Renato – Mid Ocean Club

U/10 is a designation given to the amount of scallops available in a pound. U/10 size scallops are very large – the “U” refers to the word “under,” meaning it would take fewer than 10 scallops to make up one pound.

  • 2 tbsp olive oil
  • 2 medium onions, chopped
  • 2 cloves garlic, chopped
  • 7 cups diced butternut squash
  • 6 ¼ cups boiling vegetable or chicken stock
  • Finely grated rind and juice of 1 orange
  • 3 tbsp fresh thyme, stalks removed
  • 2/3 cup milk
  • 4 large U/10 scallops
  • Salt and pepper
  • Crusty bread, to serve

Directions:

  1. Heat the olive oil in a large saucepan.  Add the onions to the pan and sauté for 3 – 4 minutes, or until softened.
  2. Add the garlic and butternut squash and cook for a further 2 minutes, stirring well.
  3. Add the boiling vegetable or chicken stock, orange rind and juice and 2 tablespoons of the thyme to the pan.
  4. Simmer, covered, for 20 minutes or until the squash is tender.
  5. Place the mixture in an electric blender and blend until smooth.  Alternatively, mash the mixture with a potato masher until smooth.
  6. Season to taste with salt and pepper.
  7. Return the soup to the saucepan and add the milk.  Reheat the soup for 3 – 4 minutes, or until it is piping hot, but not boiling.
  8. Sprinkle with the remaining fresh thyme just before serving.
  9. Slice scallops in half, season with salt & pepper then pan sear until golden brown (approximately 40 seconds on each side).
  10. Divide the soup between 4 warm soup bowls and top with seared scallops.  Serve with lots of fresh crusty bread.

Gosling’s Wine of the Week

CHATEAU STE. MICHELLE COLUMBIA VALLEY RIESLING
Chef Renato’s Butternut Squash Soup with scallops pairs very well with Gosling’s choice of Chateau Ste. Michelle Columbia Valley Riesling from Washington State.
It’s a refreshing, off-dry Riesling. The wine delivers sweet lime and peach character with subtle mineral notes.
It’s an ‘anyday Riesling’ that is a pleasure to drink and easy to match with a variety of foods.

The retail price is $15.90 and is available at Lindo’s and Gosling’s stores.

 Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on May 21, 2013