PAN SEARED SCALLOPS Recipe

Prepare the Acorn Squash

Preheat the oven to 400°F (200°C). Cut the acorn squash in half, scoop out the seeds, and slice it into wedges. Toss the wedges with olive oil, salt, and pepper. Roast in the oven for about 25-30 minutes until tender and caramelized.

Make the Carrot Butter Sauce

In a saucepan, boil the carrots in salted water until tender, about 10-15 minutes. Drain and transfer to a blender. Add butter and blend until smooth. Season with salt and pepper to taste. Keep warm.

Cook the Haricot Vert

Blanch the haricot vert in boiling salted water for 2-3 minutes until bright green and tender-crisp. Drain and immediately plunge into ice water to stop cooking. Drain and toss with a little olive oil and salt.

Sear the Scallops

Pat the sea scallops dry with paper towels and season with salt and pepper. Heat a skillet over medium-high heat and add a tablespoon of olive oil. Once the oil is hot, add the scallops and sear for 2-3 minutes on each side until a golden crust forms and they are cooked through.

Plate the Dish

On each plate, spread a generous amount of carrot butter sauce. Arrange the roasted acorn squash and haricot vert alongside. Top with the pan-seared scallops, drizzle with tarragon oil, and sprinkle with pepitas before serving.