Pan Seared U10 Scallops Recipe

Cooking Instructions

1. 1

   Prepare the Butternut Squash Purée

   In a pot, combine diced butternut squash and chicken broth. Bring to a boil, then reduce heat and simmer until squash is tender, about 15-20 minutes. Drain excess liquid and blend until smooth. Season with salt, black pepper, and a pinch of nutmeg. Set aside.

2. 2

   Sauté the Spinach

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Add spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper. Remove from the skillet and set aside.

3. 3

   Sear the Scallops

   In the same skillet, add 1 tablespoon of olive oil and 2 tablespoons of butter. Heat over medium-high heat until the butter is foamy. Pat the scallops dry with paper towels and season with salt and black pepper. Place the scallops in the skillet, making sure not to overcrowd them. Sear for 2-3 minutes on each side until golden brown and cooked through. Remove scallops from the skillet and keep warm.

4. 4

   Serve

   On each plate, place a dollop of butternut squash purée, top with sautéed spinach, and arrange the seared scallops on top. Drizzle remaining melted butter from the skillet over the scallops and serve immediately.