Description
This elegant recipe for Seared Scallops with Butternut Squash Purée brings the restaurant experience home, perfect for cozy evenings.
Ingredients
Scale
- 8 large scallops (make sure they’re dry for a perfect sear!)
- 4 tablespoons butter (divided; using high-quality butter will enhance the flavor)
- 1 clove garlic (minced; adds a lovely aromatic depth)
- 1–2 tablespoons finely chopped shallot (offers a milder onion flavor)
- 2 tablespoons fresh lemon juice (adds a touch of acidity)
- 1 tablespoon capers (drained; elevate the dish)
- 1 small butternut squash (this sweet veggie serves as a creamy base)
- Sautéed mushrooms (optional; adds earthy richness)
Instructions
- Preheat your oven to 350ºF.
- Peel the squash, scoop out the seeds, and cut into 1-inch cubes. Toss with olive oil and seasoning, then roast covered until tender, about 50 to 60 minutes.
- Transfer the roasted squash to a blender and purée until smooth. For an ultra-creamy texture, push it through a fine-mesh strainer. Keep warm in a pot with a lid.
- Pat the scallops dry, season with salt and pepper. In a hot skillet, melt 1 tablespoon butter, then sear scallops for about 2 minutes on each side until golden. Keep warm.
- In the same skillet, melt remaining 3 tablespoons of butter over medium-low heat. Add garlic and shallot, cooking until butter turns golden. Stir in lemon juice and capers.
- Reheat the butternut purée if needed. Dollop purée on a plate as a base for scallops, then place scallops on top and spoon brown butter sauce over them.
Notes
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Searing and Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 60 mg
Keywords: Seared Scallops, Butternut Squash, Cozy Nights