Bacon Butternut Scallops Recipe

Prepare scallops

Pat scallops very dry with paper towels. Remove the small side muscle if still attached. Lightly season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper; set on a tray while you prepare bacon and purée.

Cook bacon

In a medium skillet over medium heat, lay out 6 bacon slices and cook until crisp but not hard, about 8–10 minutes, turning occasionally. Transfer bacon to a paper-towel-lined plate to drain; reserve 1 tablespoon of the rendered bacon fat in the skillet and discard the rest (or save for another use). Once cooled, chop the bacon into 1/4-inch pieces.

Sear scallops

Heat a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat until very hot. Add 1 tablespoon olive oil and 2 tablespoons unsalted butter; swirl to coat. When the butter foams and the pan is shimmering, add scallops in a single layer with space between them (work in two batches if necessary). Sear without moving until a deep golden-brown crust forms, about 1.5–2 minutes. Flip and cook the second side 1–1.5 minutes until just cooked through (opaque in center). Remove scallops to a warm plate and tent loosely with foil. If pan looks dry between batches, add the reserved tablespoon of bacon fat or a little more butter.

Cook squash

Place 4 cups cubed butternut squash in a medium saucepan and add enough water to come about 1/4 inch up the sides (or just barely cover bottom if steaming). Bring to a simmer, cover, and cook until very tender when pierced with a fork, about 12–15 minutes. Alternatively, roast at 425°F (220°C) on a rimmed sheet tossed with a little oil for 20–25 minutes until tender and lightly caramelized (roasting adds more flavor). Drain well if boiled.

Blend purée

Transfer cooked squash to a food processor or use an immersion blender in a bowl. Add 2 tablespoons unsalted butter, 1/2 cup heavy cream, 1 teaspoon maple syrup, 1/2 teaspoon salt, and 1/8 teaspoon ground nutmeg. Blend until completely smooth and silky, scraping down sides as needed. Taste and adjust salt or cream to reach desired texture — the purée should be spoonable but thick enough to hold a scallop.

Keep warm

Keep the purée warm over very low heat in the saucepan or in a warm, covered bowl while you finish the scallops. If it thickens too much, whisk in up to 1–2 tablespoons warm water or cream to loosen.

Assemble: Spoon a generous smear or 2–3 tablespoon quenelles of warm butternut purée onto each plate (or make a ring of purée in the center). Place 3 seared scallops atop the purée on each plate.

Finish: Sprinkle the chopped crisp bacon evenly over the scallops and purée. Add 1 tablespoon fresh thyme leaves and 2 teaspoons microgreens or chopped chives per plate. Zest half the lemon over both plates and cut the remainder into wedges to serve alongside; squeeze a light drizzle of lemon juice over the scallops just before eating. Finish with a small crack of black pepper (about 1/8–1/4 teaspoon divided).

Serve immediately: The contrast between hot purée and hot seared scallops is best served right away. Leftovers are not recommended for optimal texture.