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“Pan-Seared Scallops with Butternut Squash Purée delight!”

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This elegant dish pairs caramelized pan-seared scallops with a velvety roasted butternut squash purée and a tangy, crunchy slaw made with pomegranate, cabbage, mint, and hazelnuts. Balanced with sweet quince vinaigrette and fresh lemon, it’s a restaurant-quality plate made right at home.

Ingredients

For the Butternut Squash Purée
1 butternut squash, about 3 pounds, seeded and halved
4 tablespoons unsalted butter, divided
2 to 4 sprigs fresh herbs such as thyme or rosemary
4 garlic cloves, crushed
Flaky sea salt, to taste
Freshly cracked black pepper, to taste

For the Pomegranate-Quince Slaw
2 tablespoons quince paste
2 tablespoons minced shallot
1 tablespoon apple cider vinegar
2 to 3 tablespoons olive oil
2 cups thinly sliced cabbage, purple and savoy
¼ cup pomegranate seeds
¼ cup toasted chopped hazelnuts
Handful of fresh mint, chopped
Zest of 1 lemon

For the Pan-Seared Scallops
8 large sea scallops, cleaned and patted dry
Flaky sea salt, to taste
Freshly cracked black pepper, to taste
2 teaspoons olive oil
3 tablespoons unsalted butter
Lemon juice, to taste

Instructions

  • Roast the Butternut Squash
    Preheat oven to 425°F. Line a roasting pan with foil and place squash halves cut-side up. Add 2 tablespoons butter, garlic cloves, fresh herbs, salt, pepper, and a light drizzle of olive oil. Roast for 45 to 60 minutes until squash is fork-tender. Let cool slightly, then scoop out the flesh along with the softened garlic. Blend until smooth. Stir in the remaining butter and adjust seasoning to taste.

  • Prepare the Quince Vinaigrette
    In a small bowl, mix quince paste with 1 tablespoon hot water until smooth. Whisk in shallot, apple cider vinegar, and olive oil until emulsified.

  • Make the Slaw
    In a mixing bowl, combine the sliced cabbage, pomegranate seeds, hazelnuts, mint, and lemon zest. Toss gently with the quince vinaigrette, adding a little at a time to avoid overdressing.

  • Sear the Scallops
    Heat a skillet over high heat. Season scallops on both sides with salt and pepper. Add olive oil and sear scallops for about 2 minutes per side until golden brown. After flipping, add butter and a squeeze of lemon juice. Let butter brown slightly while basting the scallops.

  • Plate and Serve
    Spoon a generous amount of butternut squash purée onto each plate. Top with seared scallops and finish with a heap of the pomegranate slaw. Drizzle any extra vinaigrette around the plate for added flavor.

Notes

  • For the smoothest purée, blend squash while still warm and add butter in small increments.

  • Be sure scallops are completely dry before searing for a proper golden crust.

  • Substitute quince paste with fig or apricot jam in the vinaigrette if unavailable.

  • This dish works beautifully as a plated dinner or holiday appetizer when served in smaller portions.

Find it online: https://friendlywell.com/pan-seared-scallops-with-butternut-squash-puree-delight/