PAN-SEARED SCALLOPS WITH BUTTERNUT SQUASH PUREE & POMEGRANATE-QUINCE SLAW
Ingredients
Butternut Squash Puree
- 1 butternut squash (about 3 pounds) seeded and halved
- 4 tablespoons unsalted butter, divided
- 2-4 sprigs of fresh herbs (thyme or rosemary)
- 4 cloves of garlic, crushed
- Flaky sea salt and fresh cracked pepper, to taste
Pomegranate-Quince Slaw
- 2 tablespoons quince paste
- 2 tablespoons minced shallot
- 1 tablespoon apple cider vinegar
- 2-3 tablespoons olive oil
- 2 cups thinly sliced cabbage (purple and savoy)
- ¼ cup pomegranate seeds
- ¼ cup toasted and chopped hazelnuts
- Handful of fresh mint, chopped
- 1 lemon, zested
Pan-Seared Scallops
- 8 large sea Scallops, cleaned
- Flaky sea salt and fresh cracked pepper, to taste
- 2 teaspoons olive oil
- Lemon juice, to taste
- 3 tablespoons unsalted butter
Cooking instructions
- Preheat oven to 425˚F and line a roasting pan with foil.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.