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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Seared Scallops with Butternut Squash Recipe

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This recipe for Seared Scallops with Butternut Squash is from The Taradash Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch chunks
1 tbsp half-and-half
4 tbsp unsalted butter
salt and pepper
1/4 tsp cayenne pepper
1 1/2 pounds sea scallops, tendon removed
2 tbsp vegetable oil
1 shallot, minced
2 tsp minced fresh sage and 8 whole sage leaves
1 tbsp lemon juice
Directions:
Directions:
1. Place squash in microwave-safe bowl, cover and microwave until tender, about 8 to 12 minutes, stirring squash halfway through. Drain and mash squash. Add half-and-half, 1 tbsp butter, 1/2 tsp salt and cayenne. Mix until smooth. Cover to keep hot.

2. Pat scallops dry with paper towels and season with salt and pepper. Heat 1 tbsp oil in large non-stick skillet over high heat until just smoking. Add half of scallops and cook, without moving them until well browned, about 2 minutes. Turn scallops and cook until sides are firm and centers opaque, 30 to 90 seconds. Transfer scallops to a plate, tent loosely with foil. Wipe out skillet and repeat. Transfer to plate with first batch.

3. Heat remaining butter over medium heat, swirling skillet constantly until butter has nutty aroma, about 1 minute. Add shallot, minced sage, sage leaves and cook until fragrant, about 1 minute. Off heat, add lemon juice, and season with salt and pepper. Pour sauce over scallops and serve with squash.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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