Brazilian Cream of Chayote Squash with Scallops is a sophisticated dish that highlights the fresh flavors and culinary creativity of Brazilian cuisine. Chayote squash, known locally as chuchu, is a mild, tender vegetable commonly used in soups, stews, and purees throughout Brazil. When transformed into a creamy soup, it becomes a delicate, velvety base that allows high-quality proteins—like seared scallops—to shine, creating a perfect balance between lightness and indulgence.
In this recipe, chayote squash is cooked until tender, then blended into a smooth, creamy soup with aromatics such as onions, garlic, and a touch of cream or coconut milk. The soup is subtly seasoned to enhance the squash’s natural sweetness while maintaining a fresh, clean flavor. Tender, caramelized scallops are then seared separately and added to the soup just before serving, providing a luxurious textural contrast and a burst of umami that elevates the dish from simple to elegant.
Perfect for special dinners, holiday entertaining, or refined weeknight meals, Brazilian Cream of Chayote Squash with Scallops combines the best of comfort and sophistication. Its creamy texture, delicate flavors, and visually appealing presentation make it a memorable first course or main entrée. This dish showcases the versatility of Brazilian ingredients while delivering a gourmet experience with every spoonful.
Brazilian Cream of Chayote Squash with Scallops is a sophisticated dish that highlights the fresh flavors and culinary creativity of Brazilian cuisine. Chayote squash, known locally as chuchu, is a mild, tender vegetable commonly used in soups, stews, and purees throughout Brazil. When transformed into a creamy soup, it becomes a delicate, velvety base that allows high-quality proteins—like seared scallops—to shine, creating a perfect balance between lightness and indulgence.
In this recipe, chayote squash is cooked until tender, then blended into a smooth, creamy soup with aromatics such as onions, garlic, and a touch of cream or coconut milk. The soup is subtly seasoned to enhance the squash’s natural sweetness while maintaining a fresh, clean flavor. Tender, caramelized scallops are then seared separately and added to the soup just before serving, providing a luxurious textural contrast and a burst of umami that elevates the dish from simple to elegant.
Perfect for special dinners, holiday entertaining, or refined weeknight meals, Brazilian Cream of Chayote Squash with Scallops combines the best of comfort and sophistication. Its creamy texture, delicate flavors, and visually appealing presentation make it a memorable first course or main entrée. This dish showcases the versatility of Brazilian ingredients while delivering a gourmet experience with every spoonful.
Total Time:45 minutes
Yield:41x
Ingredients
Scale
3 garlic cloves, minced
1 tablespoon olive oil
2 cups low sodium vegetable broth
16 ounces’ bay scallops
3 chayote squash, peeled, pitted and diced
2 tablespoons scallion, diced fine
2 ounces’ bacon, diced fine
1 tablespoon unsalted butter
Seasoning to taste
¼ cup créme fraise
Instructions
Add the oil to a frying pan and heat, once hot fry the bacon until it becomes crisp, this will take about 4 minutes.
Turn up the heat and put in the scallops and cook, flipping them over for 2 minutes.
Take them out of the pan and season, put to one side.
Now take pot and dissolve the butter, again once hot drop in the garlic for 40 seconds.
Mix in the squash with the broth and boil.
Place a lid on and simmer for 20 minutes.
Take off the heat and rest on the side.
When it is cool add to a blender and pulse until creamy and smooth.
Transfer back into the pot and heat, correct the seasoning and add the créme fraise.
When hot, ladle into the bowls and place the scallops on top.
