Maine Scallops Recipe

Prepare the Squash

Preheat your oven to 400°F (200°C). Cut the honeynut squash in half, remove the seeds, and drizzle with olive oil. Season with salt and pepper. Place cut-side down on a baking sheet and roast for 25-30 minutes until tender.

Cook the Kale

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the lacinato kale, season with salt and pepper, and sauté for about 5-7 minutes until wilted and tender. Set aside.

Sauté the Mushrooms

In the same skillet, add another tablespoon of olive oil. Add the matsutake and trumpet mushrooms, and sauté for about 5-7 minutes until golden and cooked through. Add minced black garlic and sauté for an additional 2 minutes.

Cook the Scallops

In a separate pan, heat a little olive oil over high heat. Season the scallops with salt and pepper. Once the oil is hot, add the scallops and sear for about 2-3 minutes on each side until golden brown and cooked through.

Finish the Dish

Drizzle maple syrup over the sautéed mushrooms and mix. Serve the roasted squash halves on a plate, topped with sautéed kale, the mushroom mixture, and seared scallops. Drizzle any remaining pan juices over the top.