Seared Scallops with Butternut Squash
By Sarah EwaldPublished on December 18, 2019
Time
30 minutes
Yield
Serves 4
Ingredients
3 pounds butternut squash, peeled, seeded, and cut into ½-inch pieces (8 cups)¾ cup chicken broth 6 tablespoons unsalted butter, divided1 ¾ teaspoons table salt, divided1 ½ pounds large sea scallops ¾ teaspoon pepper, divided2 tablespoons vegetable oil, divided½ cup half-and-half 1 tablespoon chopped fresh sage ½ teaspoon grated lemon zest plus 2 teaspoons juice
Before You Begin
For the best browning, do not move the scallops once you've added them to the skillet, except to flip them.
Instructions
- Combine squash, broth, 4 tablespoons butter, and 1 teaspoon salt in large saucepan. Cover and cook over medium-high heat, stirring occasionally, until squash is tender, about 25 minutes.
- About 10 minutes before squash is ready, pat scallops dry with paper towels and sprinkle with ¼ teaspoon pepper and remaining ¾ teaspoon salt. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of scallops, flat side down, and cook, without moving them, until well browned, about 1½ minutes. Flip and cook until browned on second side, about 1½ minutes. Transfer to plate and tent with foil. Wipe skillet clean with paper towels; repeat with remaining 1 tablespoon oil and remaining scallops.
- Using potato masher, mash squash until smooth. Stir in half-and-half and remaining ½ teaspoon pepper. Set aside and cover to keep warm. Melt remaining 2 tablespoons butter in now-empty skillet over medium heat. Continue to cook, swirling skillet occasionally, until butter turns dark golden brown and has nutty aroma, 1 to 2 minutes. Off heat, stir in sage and lemon zest and juice. Serve squash topped with scallops and drizzled with sauce.
Time
30 minutesYield
Serves 4Ingredients
3 pounds butternut squash, peeled, seeded, and cut into ½-inch pieces (8 cups)
¾ cup chicken broth
6 tablespoons unsalted butter, divided
1 ¾ teaspoons table salt, divided
1 ½ pounds large sea scallops
¾ teaspoon pepper, divided
2 tablespoons vegetable oil, divided
½ cup half-and-half
1 tablespoon chopped fresh sage
½ teaspoon grated lemon zest plus 2 teaspoons juice
Ingredients
3 pounds butternut squash, peeled, seeded, and cut into ½-inch pieces (8 cups)
¾ cup chicken broth
6 tablespoons unsalted butter, divided
1 ¾ teaspoons table salt, divided
1 ½ pounds large sea scallops
¾ teaspoon pepper, divided
2 tablespoons vegetable oil, divided
½ cup half-and-half
1 tablespoon chopped fresh sage
½ teaspoon grated lemon zest plus 2 teaspoons juice
Ingredients
3 pounds butternut squash, peeled, seeded, and cut into ½-inch pieces (8 cups)
¾ cup chicken broth
6 tablespoons unsalted butter, divided
1 ¾ teaspoons table salt, divided
1 ½ pounds large sea scallops
¾ teaspoon pepper, divided
2 tablespoons vegetable oil, divided
½ cup half-and-half
1 tablespoon chopped fresh sage
½ teaspoon grated lemon zest plus 2 teaspoons juice
Why This Recipe Works
Searing the scallops while the squash cooked ensured that this weeknight meal was ready in less than 30 minutes.
Before You Begin
For the best browning, do not move the scallops once you've added them to the skillet, except to flip them.
Instructions
- Combine squash, broth, 4 tablespoons butter, and 1 teaspoon salt in large saucepan. Cover and cook over medium-high heat, stirring occasionally, until squash is tender, about 25 minutes.
- About 10 minutes before squash is ready, pat scallops dry with paper towels and sprinkle with ¼ teaspoon pepper and remaining ¾ teaspoon salt. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of scallops, flat side down, and cook, without moving them, until well browned, about 1½ minutes. Flip and cook until browned on second side, about 1½ minutes. Transfer to plate and tent with foil. Wipe skillet clean with paper towels; repeat with remaining 1 tablespoon oil and remaining scallops.
- Using potato masher, mash squash until smooth. Stir in half-and-half and remaining ½ teaspoon pepper. Set aside and cover to keep warm. Melt remaining 2 tablespoons butter in now-empty skillet over medium heat. Continue to cook, swirling skillet occasionally, until butter turns dark golden brown and has nutty aroma, 1 to 2 minutes. Off heat, stir in sage and lemon zest and juice. Serve squash topped with scallops and drizzled with sauce.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments