Seared Scallops over Butternut Squash Puree — 30g Protein
Golden seared scallops over silky roasted butternut squash puree with brown butter and crispy sage. 30g protein — 40 minutes, serves 4.
Equipment
- A large stainless steel or cast iron skillet, for searing the scallops hard
- A baking tray lined with parchment, for roasting the squash
- A blender or food processor, for a silky smooth puree
- Paper towels, for patting the scallops very dry before searing
Ingredients
- 16 large sea scallops (about 550g total) patted very dry
- 1 medium butternut squash (about 900g) peeled, seeded and cubed
- 2 tbsp olive oil divided
- 2 tbsp unsalted butter divided
- 1 small shallot finely chopped
- 1 garlic clove minced
- 60 ml (1/4 cup) double cream or heavy cream
- 1 tsp fresh thyme leaves
- 8 fresh sage leaves
- 1 tsp lemon juice freshly squeezed
- 1/2 tsp fine sea salt plus more to taste
- 1/2 tsp black pepper freshly ground
- 1 pinch chilli flakes optional
Instructions
- Heat the oven to 200°C (400°F). Toss the cubed squash with 1 tbsp olive oil, 1/2 tsp salt and the black pepper, spread it on the lined tray, and roast for 20–25 minutes until soft and lightly caramelised at the edges.
- While the squash roasts, melt 1 tbsp butter in a small pan over medium heat. Add the sage leaves and fry for 30–60 seconds until crisp, then lift them out onto paper towels. Keep the browned butter in the pan.
- Blend the roasted squash with the shallot, garlic, cream and thyme until completely smooth, adding a splash of warm water if it needs loosening. Season to taste and keep warm.
- Pat the scallops very dry with paper towels and season both sides with salt and pepper. Heat the remaining 1 tbsp olive oil in the large skillet over high heat until it just starts to smoke.
- Place the scallops in the pan with space between them and do not move them. Sear for 2 minutes until a deep golden crust forms, then flip and sear for 1–2 minutes more until just opaque in the centre.
- Take the pan off the heat and add the remaining 1 tbsp butter and the lemon juice, basting the scallops for 30 seconds as the butter foams.
- Spoon the warm squash puree into shallow bowls, set 4 scallops on each, and drizzle with the sage brown butter. Top with the crispy sage leaves and a pinch of chilli flakes, if using.
Notes
Pat scallops very dry before searing — moisture stops the crust forming. Sear 2 minutes per side and pull while the centre is just opaque. Puree keeps 3 days refrigerated; sear scallops fresh.