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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Seared Scallops with Butternut Puree and Sage Butter Recipe

3.5 stars - based on 1 vote
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This recipe for Seared Scallops with Butternut Puree and Sage Butter is from The Cranmom Cookbook 2nd Edition, 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:  
2 lbs butternut squash cut into 1 inch chunks (I buy it pre cut in halves to save time)
1 tbsp half & half
4 tbsp unsalted butter
salt and pepper
1/8 tsp cayenne
1 1/2 lbs large sea scallops, tendons removed
1 shallot minced
2 tsp minced fresh sage and 8 whole sage leaves
1 tbsp lemon juice
Directions:
Directions:
Place squash in micro safe bowl, cover and microwave until tender, about 10 minutes. Drain and transfer to food processor. Add half & half, 1 tbsp butter, 1/2 tsp salt and cayenne. Mix until smooth. Return to bowl and cover.

Pat scallops dry w/ paper towels and season w/ salt/pepper. Heat 1 tbsp oil on high heat until just smoking. Add scallops and cook until well browned (don't stir) about 1 1/2 minutes. Flip and cook an additional minute. Transfer to plate tented with foil.

Heat remaining 3 tbsp butter over medium, stirring until butter is browned slightly, about 1 minute. Add shallot, minced sage and sage leaves, cooking about 1 minute. Take off burner and stir in lemon juice, salt and pepper to taste. Pour sauce over scallops and serve scallops over squash puree.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
Under 30 minutes
Personal Notes:
Personal Notes:
This is really easy and tastes like it took way longer than 30 minutes.

 

 

 

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