Scallop Recipe

Preparation Instructions

1. 1

   Prepare the butternut squash

   Peel, seed, and dice the butternut squash into 1-inch cubes. Boil in salted water until tender, about 15 minutes. Drain and mash with 1 tablespoon of butter, salt, and pepper to taste.

2. 2

   Cook the fingerling potatoes

   Wash and cut the fingerling potatoes in half lengthwise. Boil in salted water until fork-tender, about 10-12 minutes. Drain and toss with olive oil, salt, and black pepper.

3. 3

   Prepare the guanciale

   Dice the guanciale into small pieces and cook in a skillet over medium heat until crispy, about 5-7 minutes. Remove from the pan and set aside, leaving the rendered fat in the pan.

4. 4

   Sear the scallops

   Pat the scallops dry and season with salt and black pepper. In the same skillet with guanciale fat, add a little olive oil if needed and heat until shimmering. Sear the scallops for about 2-3 minutes per side until golden brown and cooked through. Remove and set aside.

5. 5

   Combine and plate

   In the same skillet, add the sage leaves and cook for 1 minute until crispy. To plate, spread the butternut squash on the bottom, arrange the fingerling potatoes on top, place the scallops, and drizzle with guanciale jus. Garnish with crispy sage.