"Pan-Seared Scallops with Butternut Squash Purée delight!"

Paul

"Pan-Seared Scallops with Butternut Squash Purée delight!"

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.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 45

Total Time 1 10

Servings: 4 servings

Course: Main Course

Cuisine: Modern American

Ingredients Method Notes

Ingredients

For the Butternut Squash Purée1 butternut squash about 3 pounds, seeded and halved4 tablespoons unsalted butter, divided2 to 4 sprigs fresh herbs such as thyme or rosemary4 garlic cloves, crushedFlaky sea salt, to tasteFreshly cracked black pepper, to taste
For the Pomegranate-Quince Slaw2 tablespoons quince paste2 tablespoons minced shallot1 tablespoon apple cider vinegar2 to 3 tablespoons olive oil2 cups thinly sliced cabbage purple and savoy¼ cup pomegranate seeds¼ cup toasted chopped hazelnutsHandful of fresh mint, choppedZest of 1 lemon
For the Pan-Seared Scallops8 large sea scallops cleaned and patted dryFlaky sea salt, to tasteFreshly cracked black pepper, to taste2 teaspoons olive oil3 tablespoons unsalted butterLemon juice, to taste

Method

Roast the Butternut SquashPreheat 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 VinaigretteIn 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 SlawIn 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 ScallopsHeat 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 ServeSpoon 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.