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

This recipe was submitted by Greg Osborne, a resident chef at truth.explosion.magazine, from Toronto, Ontario.

Directions:

Pan Seared Sea Scallop:
To achieve a nice golden brown colour on your scallop, place in a hot pan, with a little canola oil, drop scallops in and put in oven at 450 F (235C) for about 3 minutes or until just firm.

Butternut Squash Puree:
Yields approx. 4 cups (1 L)
Peel and remove seeds from the squash and cut into uniform pieces about 1 inch (2.5 cm) cubed. Place squash, apple, brown sugar, salt, cinnamon and chicken stock in a pot. Use just enough chicken stock to cover contents of the pot. Bring to a boil and simmer about 20 mins. Strain, keeping the liquid. Reduce the liquid to approximately half a cup (125 ml), put into a blender and add the butter and blend until smooth. Season to taste.

Leek Fondue:
Yields approx. 2 cups (1/2 L)
Julienne leeks. Heat butter in pan until lightly brown, add leeks and cook on medium low until transparent. Top with Cream and reduce to thicken, until about half is left. Season with salt and pepper.

Steam Whistle and Lemon Cream Sauce:
Slice the mushrooms and shallots and place in pot with Steam Whistle beer, peppercorns and salt. Reduce contents by half. Add cream and reduce again by half. Strain the liquid into a small bowl and whisk in the juice of half a lemon. Season this to taste.