Seared Scallops with Butternut Squash

Name: Seared Scallops with Butternut Squash
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 3 lb Butternut Squash (3 pounds butternut squash, peeled, seeded, and cut into ½-inch pieces (8 cups)); ¾ cup Chicken Broth (3/4 cup chicken broth); 6 tbsp Unsalted Butter (6 tablespoons unsalted butter, divided); 1 ¾ tsp Table Salt (1 3/4 teaspoons table salt, divided); 1 ½ lb Sea Scallop (1 1/2 pounds large sea scallops); ¾ tsp Black Pepper (3/4 teaspoon pepper, divided); 2 tbsp Vegetable Oil (2 tablespoons vegetable oil, divided); ½ cup Half And Half (1/2 cup half-and-half); 1 tbsp Sage (1 tablespoon chopped fresh sage); ½ tsp Lemon Zest (1/2 teaspoon grated lemon zest plus 2 teaspoons juice)

Pan-seared sea scallops served over a creamy, sage-infused butternut squash puree, finished with a brown butter and lemon sauce.

30 minAmerican

Servings4

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Pescatarian

Steps

1Combine 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.
2About 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.
3Using 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.