Seared Scallop | Shrimp | Asparagus Puree

This was a fun dinner and very light since it was all seafood. The base puree was made from poached asparagus, then we seared scallops & broiled colossal shrimp. The asiago baskets had sautéed butternut squash with Balsamic Glaze, and we finished with beet crisps for texture and colour

Glad we went with seafood, as we ended the soirée with a flourless chocolate torte for dessert. All enjoyed dinner

Cheers from 3ish Acres!