Seared Scallops Recipe
squash soubise, calabrian chimichurri, acorn squash, quinoa
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Acorn Squash
Preheat the oven to 400°F (200°C). Cut the acorn squash in half, scoop out the seeds, and place cut-side down on a baking sheet. Roast for 25-30 minutes until tender. Once cooled, scoop out the flesh and set aside.
- 2
Cook the Quinoa
In a saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce to a simmer, cover, and cook for 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
- 3
Make the Squash Soubise
In a skillet over medium heat, melt 1 tablespoon of butter. Add the shallots and garlic, sauté until soft. Add the reserved acorn squash flesh and heavy cream. Simmer for 5-7 minutes until heated through. Blend until smooth and season with salt and pepper.
- 4
Prepare the Calabrian Chimichurri
In a small bowl, mix the Calabrian chili paste, olive oil, lemon juice, and chopped parsley. Adjust seasoning with salt and pepper to taste.
- 5
Sear the Scallops
In a skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat. Season the scallops with salt and pepper. Sear the scallops for 2-3 minutes on each side until golden brown and cooked through.
- 6
Plate the Dish
On each plate, spread a layer of squash soubise, add a serving of quinoa, top with seared scallops, and drizzle with Calabrian chimichurri. Serve immediately.
