Hello, lovely readers! Today I am beyond excited to share a dish that epitomizes elegance yet is surprisingly straightforward to prepare. We’re diving into the world of premium seafood with Seared Scallops accompanied by a velvety Butternut Squash Puree and garnished with Crispy Sage. Just hearing that makes my mouth water!
First, let me tell you why this dish holds a special place in my heart. My wife and I once visited a quaint seaside restaurant on a little escapade, and I was taken aback by the simple sophistication of seared scallops. The tender, sweet and ever-so-slightly briny scallops paired with a creamy accompaniment was a taste revelation. Since then, I’ve set out to recreate that magic right in my kitchen, with ingredients that are straightforward and techniques that won’t overwhelm you.
### Ingredients
Based on my experiences, I’ve fine-tuned this recipe to be both manageable and delightful. Here’s what you’ll need:
– 12 large sea scallops
– 2 cups butternut squash, peeled and cubed
– 2 tablespoons unsalted butter
– 1/2 cup heavy cream
– 1/4 teaspoon ground nutmeg
– Salt and pepper to taste
– 8-10 fresh sage leaves
– 2 tablespoons olive oil
– 1 lemon, juiced
– 1 shallot, finely chopped
– 2 cloves garlic, minced
– 1/4 cup white wine
– 1 tablespoon chopped fresh parsley (optional for garnish)
### The Method
1. **Prepare the Butternut Squash Puree:**
– Start by bringing some comfort to your taste buds with the creamy butternut squash puree. In a saucepan, place the butternut squash cubes and cover with water. Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes until tender.
– After draining, blend those softened cubes with butter, cream, nutmeg, and a bit of salt and pepper until it’s luxuriously smooth. Keep it warm and set it aside while you move on to the next star elements of the dish.
2. **Prepare the Crispy Sage:**
– Sage adds an aromatic crunch that contrasts beautifully with the creamy puree and tender scallops. Fry the sage leaves in olive oil until they become crispy delights, which takes about a minute on each side. Drain on a paper towel and wait for the magic they bring to the table.
3. **Prepare the Scallops:**
– Patting the scallops dry is the first step in achieving that golden crust we all adore. Season them with salt and pepper, and then sear in that gloriously hot pan with olive oil. Hear that sizzle? That’s the sound of flavor being born. Sear them for about 2-3 minutes per side until you’ve got that lovely crust. Remove and keep warm.
4. **Prepare the Pan Sauce:**
– Now, let’s deglaze that pan with some finely chopped shallot and garlic for depth. A splash of white wine will follow, unveiling all those caramelized bits left from the scallops. Add lemon juice for that zing. Let it all meld together until it reduces slightly, making a concentrated, robust sauce.
5. **Assemble the Dish:**
– Here’s where we turn simple into spectacular. Start with a generous dollop of your luscious butternut squash puree on each plate. Nestle three scallops atop the puree and drizzle with that sophisticated pan sauce.
– Finish by adorning with crispy sage leaves and, if you’re feeling it, a sprinkle of fresh parsley.
6. **Serve:**
– And voila! Serve immediately and relish the symphony of flavors. Your guests (or just you and your loved one) will appreciate the love and care you’ve put onto the plate.
I hope you find this dish as delightful as we do. It’s perfect for a special dinner at home, a way to impress family and friends, or even just to treat yourself to a touch of gourmet elegance. Cooking should be fun and rewarding, and I promise this recipe brings both to the table. Bon appétit, dear readers, and happy cooking!
Let me know in the comments if you try it out and how it turned out for you. Keep those aprons on and those kitchen timers set. Until next time, culinary explorers!
Ingredients
– 12 large sea scallops
– 2 cups butternut squash, peeled and cubed
– 2 tablespoons unsalted butter
– 1/2 cup heavy cream
– 1/4 teaspoon ground nutmeg
– Salt and pepper to taste
– 8-10 fresh sage leaves
– 2 tablespoons olive oil
– 1 lemon, juiced
– 1 shallot, finely chopped
– 2 cloves garlic, minced
– 1/4 cup white wine
– 1 tablespoon chopped fresh parsley (optional for garnish)
Method
1. **Prepare the Butternut Squash Puree:**
– In a medium saucepan, add butternut squash cubes and cover with water. Bring to a boil over medium-high heat.
– Reduce heat to a simmer and cook for 15-20 minutes, or until the squash is tender.
– Drain and transfer to a blender. Add 2 tablespoons unsalted butter, 1/2 cup heavy cream, 1/4 teaspoon ground nutmeg, and salt and pepper to taste. Blend until smooth. Set aside and keep warm.
2. **Prepare the Crispy Sage:**
– Heat 2 tablespoons olive oil in a small frying pan over medium-high heat.
– Add fresh sage leaves and fry for about 1 minute on each side, or until crispy. Remove with a slotted spoon and set on a paper towel to drain.
3. **Prepare the Scallops:**
– Pat the scallops dry with paper towels. Season both sides with salt and pepper.
– In a large frying pan, heat 2 tablespoons olive oil over medium-high heat.
– Add the scallops, making sure they do not touch each other. Sear for 2-3 minutes on each side, until a golden-brown crust forms. Remove from the pan and set aside.
4. **Prepare the Pan Sauce:**
– In the same pan used for the scallops, add finely chopped shallot and minced garlic. Sauté for 1-2 minutes, or until fragrant.
– Add 1/4 cup white wine and cook for another 2-3 minutes, or until the liquid has reduced by half.
– Add the lemon juice and stir well. Season with salt and pepper to taste.
5. **Assemble the Dish:**
– Spoon a generous amount of butternut squash puree onto each plate.
– Place three seared scallops on top of the puree.
– Drizzle the pan sauce over the scallops.
– Garnish with crispy sage leaves and optionally, chopped fresh parsley.
6. **Serve:**
– Serve immediately and enjoy!
