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Ingredients
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Seared Scallops
Butternut Squash Puree
Apple Salsa
Method
Seared Scallops
- 1
Prepare the scallops
Remove the scallops from the packaging and pat them dry with paper towels. Season both sides with salt and black pepper.
- 2
Sear the scallops
In a large skillet, heat the olive oil over medium-high heat. When the oil is hot, add the scallops to the pan. Sear for about 2-3 minutes until they are golden brown on one side.
- 3
Butternut Squash Puree
- 4
Prepare the squash
Peel, seed, and cut the butternut squash into cubes.
- 5
Cook the squash
In a pot, combine the butternut squash cubes and vegetable broth. Bring to a boil, then reduce heat and simmer until the squash is tender, about 15-20 minutes.
- 6
Blend the puree
Drain the squash and transfer to a blender. Add cream, salt, and nutmeg. Blend until smooth. Adjust seasoning to taste.
