Halibut Cheeks & Butternut Squash Puree
3 pieces of Halibut cheeks or scallops
1 butternut squash
3 Tbsp. of heavy cream
2 Tbsp. butter
5 sage leaves
3 ounces of chopped bacon
Preheat oven to 350F.
For the Butternut Squash: cut the butternut squash in half and rub with olive oil, salt and pepper. Wrap with foil and roast for 30-45min in a 350F oven. Remove the foil and scoop out the seeds. Scoop the meat of the butternut squash out and place in a processor. Add a splash of cream and 2 T butter. Blend well and season to taste. Set aside.
For the Bacon and Sage: place the diced bacon into a sauté pan with 1T butter. Cook on low heat until the bacon starts to brown, add the sage leafs and cook until both are crispy. Heat a nonstick pan and add the cheeks to the pan. Season with salt and pepper and cook until medium, about 1-2 minutes on each side, set aside.
To plate: place the butternut squash on the plate and the cheeks on top, spoon the bacon and brown sage over the dish and garnish with parsley and pea shoots.