Sea Scallops Steamed in Squash Blossoms

Michael Tusk's Sea Scallops Steamed in Squash Blossoms

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6-10 scallops

6 squash or pumpkin blossoms

6 basil leaves

6 baby green zucchini

6 baby summer squash

1 ½ cup extra virgin olive oil

1 ½ cup Rosé wine

1 cup cherry tomatoes

1 cup taggiasche olives or nicoise, pitted

Serves: 6

Attachments: Cooking Chef bowl, Steamer Basket


  1. Fit the Kenwood Cooking Chef with the steamer attachment.
  2. Defoot the scallops and reserve the feet.
  3. Pat the scallops dry and season with salt.
  4. Wrap each scallop in a basil leaf.
  5. Remove the stamen from each squash blossom but leave the stem attached.
  6. Place the scallop inside the blossom and reserve.
  7. Add the wine, olive oil, olives and the reserved scallop feet to the bowl of the Cooking Chef.
  8. Turn the mixer to 250 degrees for 8 minutes.
  9. Place the baby zucchini and squash in the steamer basket and steam for 5 minutes or until tender.
  10. Remove the squash from the steamer and add the scallops.
  11. Steam for 2 minutes until barely set.
  12. Place 1 scallop, 1 zucchini and squash on each plate.
  13. Discard the scallop feet from the steamer bowl but add the tomatoes to the steaming wine and olive oil sauce.
  14. Warm off the heat and season with a pinch of salt.
  15. Spoon the sauce over the scallops and zucchini.

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