Cooking instructions

1. Preheat oven to 425˚F and line a roasting pan with foil. 
2. Prepare squash for puree - place squash halves on a baking sheet and divide butter, herbs, and garlic amongst each half. Season generously with salt and pepper and olive oil, roast until tender for about 45 minutes to an hour. 
3. Once squash is cool enough to handle, scoop out flesh (including garlic) and place in a blender along with roasted garlic, discarding herbs. Pulse until smooth, season with salt and pepper. 
4. Prepare vinaigrette - in a small bowl, whisk together quince paste and 1 tablespoon hot water until smooth. Whisk in shallot, apple cider vinegar, and olive oil until smooth. Set aside. 
5. Prepare slaw - toss together cabbages, pomegranate seeds, hazelnuts, and mint. Zest lemon over the slaw and toss with enough vinaigrette to coat, being careful to not over dress.  
6. Prepare scallops - Heat a skillet over high heat. Find the wide “top” side of the scallops and place facing up on a plate lined with a paper towel. Season with salt and pepper. Drizzle hot pan with oil and sear scallops until golden and caramelized. Flip scallops and juice half a lemon over scallops, swirl in a few knobs of butter and let brown, finish with remaining lemon juice and season with salt and pepper. 
7. To serve - divide warmed squash puree amongst plates (or shallow bowls) and nestle scallops on top, garnishing with pomegranate-quince slaw and a drizzle of quince vinaigrette, serve immediately.