Pan Roasted Fresh Diver Scallops Recipe

Directions

1. 1

   Prepare the Butternut Squash Mash

   Peel and dice the butternut squash. Boil in salted water until tender, about 15-20 minutes. Drain and mash with butter, caramelized onion, salt, and black pepper. Set aside.

2. 2

   Cook the Pork Belly

   In a pan, cook the pork belly over medium heat until crispy and golden, about 10-15 minutes. Remove from the pan and let drain on paper towels.

3. 3

   Make the Bourbon Maple Glaze

   In the same pan, add bourbon and maple syrup. Simmer over medium heat until thickened, about 5-7 minutes. Set aside.

4. 4

   Sear the Scallops

   Season the scallops with salt, pepper, and thyme. Heat olive oil and 2 tbs butter in a skillet over high heat. Sear scallops for 2-3 minutes on each side until golden brown. Avoid overcrowding the pan.

5. 5

   Plate the Dish

   On each plate, place a generous scoop of butternut squash mash. Lay the crispy pork belly on top, followed by the seared scallops. Drizzle with bourbon maple glaze and serve immediately.