Jul 14 2026
Restaurants›Dutch's Daughter›Sea Scallops Recipe

Sea Scallops Recipe

Inspired by Dutch's Daughter
Time1h
Serves4

butternut squash puree | ginger beurre blanc | cucumber ribbon | bacon jam

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Ingredients

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Main Ingredients

Method

Preparation

  1. 1

    Prepare Butternut Squash Puree

    Peel and cube the butternut squash. Boil in salted water until tender, about 15 minutes. Drain and blend until smooth. Season with salt and pepper to taste. Keep warm.

  2. 2

    Make Ginger Beurre Blanc

    In a saucepan, melt 1/2 cup of butter over medium heat. Add grated ginger and sauté for 2-3 minutes. Slowly whisk in the remaining butter until emulsified and smooth. Season with salt and a splash of vinegar. Keep warm.

  3. 3

    Prepare Bacon Jam

    Cook bacon in a skillet over medium heat until crispy. Remove and chop into small pieces. In the same skillet, add brown sugar and vinegar, cooking until thickened. Stir in the bacon pieces and set aside.

  4. 4

    Prepare Cucumber Ribbons

    Using a vegetable peeler, create thin ribbons from the cucumber. Set aside.

Cooking Scallops

  1. 5

    Sear Sea Scallops

    Season scallops with salt and pepper. Heat olive oil in a pan over high heat. Add scallops and sear for 2-3 minutes on each side until golden brown and cooked through. Remove from heat.

Plating

  1. 6

    Plate the Dish

    On each plate, spread a generous amount of butternut squash puree. Place 3 scallops on top, drizzle with ginger beurre blanc, and garnish with cucumber ribbons and a spoonful of bacon jam.

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