Scallops Recipe

Cooking Instructions

1. 1

   Prepare the Lentils

   Rinse the lentils under cold water. In a pot, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender. Season with salt and pepper.

2. 2

   Cook the Delicata Squash

   Preheat the oven to 400°F (200°C). Slice the delicata squash in half, remove seeds, and cut into half-moon shapes. Toss with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.

3. 3

   Make the Cashew Skordalia

   Soak cashews in water for at least 2 hours, then drain. In a food processor, combine soaked cashews, garlic, lemon juice, and 2 tablespoons of olive oil. Blend until smooth and creamy. Season with salt and pepper to taste.

4. 4

   Cook the Sunchokes

   Peel and slice sunchokes. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sunchokes and sauté for 10-12 minutes until golden brown and tender. Season with salt and pepper.

5. 5

   Sear the Scallops

   Pat scallops dry and season with salt and pepper. In a large skillet, heat remaining olive oil over high heat. Sear the scallops for about 2-3 minutes on each side until golden brown and cooked through.

6. 6

   Assemble the Dish

   On a plate, create a bed of lentils, top with roasted delicata squash, sunchokes, and a dollop of cashew skordalia. Place seared scallops on top and garnish with golden raisins.