Butternut squash is often associated with fall and wintertime dishes, but we love what it does in this bright and light dish alongside velvety luxurious scallops. We use our Orange Pepper to season the scallops and sear them in our Blood Orange Avocado Oil. Then we give the dish some crunch and punch with vinegary herbs and pine nuts. So beautifully delicious.
Time: 45 min
Serves 4Rating
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Loading...| For the Butternut Squash: | |
| 3 cups cubed butternut squash | |
| 2 shallots, rough chopped | |
| 2 cloves garlic, rough chopped | |
| Garlic Extra Virgin Olive Oil | |
| 1 tsp salt | |
| 1/4-3/4 cup chicken stock | |
| For the Scallops: | |
| 12 scallops, patted dry | |
| Orange Pepper Blend | |
| Blood Orange Avocado Oil | |
| For the Herb, Microgreen & Pine Nut Topping: | |
| 1/2 cup mixed herbs | |
| 1/2 cup microgreens | |
| 1/4 cup toasted pine nuts | |
| Garlic Extra Virgin Olive Oil | |
| White Wine Vinegar |
| 1. | For the butternut squash: Heat a dutch oven or large skillet with a lid over medium heat. Drizzle in Garlic Extra Virgin Olive Oil to coat the bottom. Add in the butternut squash, shallot and garlic. Season with 1 tsp salt. Cook, stirring often, until the vegetables begin to brown. Lower the heat and cover. Allow to cook until the squash is tender - about 15 mins. Uncover and stir being sure to scrape up any accumulated bits on the bottom of the pan. |
| 2. | Transfer to a blender and puree until very smooth, adding stock as needed to create a smooth puree. Taste and adjust with salt. Set aside. |
| 3. | For the herby salad with pine nuts: Tear or chop the herbs into small pieces. Combine in a bowl with the microgreens and pine nuts. Drizzle with 1-2 tsp of oil and vinegar. You want the leaves to glisten but not be coated in a vinaigrette. Taste and adjust with more vinegar and salt. Set aside. |
| 4. | For the scallops: Heat a cast iron skillet over medium - high heat. Drizzle in Blood Orange Avocado oil to coat the skillet. Place the scallops in the skillet and sear until very golden brown - about 2 mins. Turn and reduce the heat. If the skillet seems to hot, move from the burner for a bit. Cook the scallops on the second side over moderate heat for 2-4 minutes or until cooked through. The internal temp for scallops is 125°F. |
| 5. | To serve, spoon puree into a dish. Top with 3 scallops and top with the herby pine nut mixture. Drip drops of Blood Orange Avocado Oil around the scallops. |
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