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Pan Seared Sea Scallop on a leek fondue, butternut squash puree with Steam Whistle beer and lemon cream sauce.


For the Scallop
To achieve a nice golden brown colour on your scallop, place in a hot pan with a little canola oil. Then put pan in oven at 450 F for roughly 3 minuites or untill just firm.

Butternut Squash Puree
Peel and remove seeds from the squash and cut into uniform pieces about 1 inch cubed. Place squash, apple, brown sugar, salt, cinnamin and chickin stock in a pot. Use just enough chicken stock to cover everything. Bring to boil and simmer about 20 mins. Strain , but keep liquid for later. Place strained contents into the blended. Then reduce Liquid to approximitly half a cup, also put into your blender then add the butter and blend untill smooth. Season to taste.

Leek Fondue
First julienne the leeks. Then heat butter in pan untill lightly brown and add leeks. Make sure to cook on medium low untill transparent. Top with cream and reduce until thick, by about half. Season with salt and pepper.

Steam Whistle Beer and Lemon Cream Sauce
Slice mushrooms and shallots. Then place in pot with Steam Whistle beer, peppercorns and salt, Reduce by half. next add cream and reduce by half again. Then strain liquid into a small bowl and whisk in the juice of half a lemon, season to taste.


Butternut Squash Puree

  • 1 Butternut Squash
  • 2 Cups Chicken stock
  • 2 Russet Apples peeled (substitute for your favorite red apple)
  • 2 Tbsp Brown Sugar
  • 1 Tsp Salt
  • 1 Tsp Cinnamin
  • 1 Tbsp Butter

Leek Fondue

  • 3 Leeks
  • 2 Tbsp Butter
  • 3 Tbsp Heavy Cream 35%
  • 1 Tsp Salt
  • 1/2 Tsp Pepper

Steam Whistle Beer and Lemon Cream Sauce

  • 4 Large Button Mushrooms
  • 4 Shallots
  • 1 Tsp Peppercorns
  • 1 Tsp Salt
  • 1/2 Lemon
  • 1 Bottle Steam Whistle beer
  • 1/2 Cup Heavy Cream 35%