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Ingredients

  • 6 Sea scallops
  • 1 lb Butternut squash Cubed
  • 4 tbls Butter Divided
  • 3 tbls Olive oil Divided
  • 1 tsp Thyme
  • 1 tsp Onion powder
  • Kosher salt Coarse
  • Pepper Finely ground

Instructions

  • Preheat the oven to 400 degrees 
  • Toss the squash in a large bowl with a tbls of olive oil and healthy sprinkle of the salt and a little pepper 
  • Spread the squash on a lined baking pan and roast on the top rack of the oven for about 20 minutes until the edges start to brown and the squash is soft all the way through 
  • Put the squash in a food processor with the thyme, onion powder, and 1 tbsp butter cut into small chunks so it melts 
  • Process until smooth. 
  • Dry the scallops with paper towels. If they aren't dry, they won't sear well 
  • Put 2 tbsp olive oil and 2 tbsp butter heat over medium heat until the butter stops sputtering 
  • Add the scallops to the pan with plenty of room between. DO NOT TOUCH FOR A MINUTE AND A HALF 
  • Flip them in the order you put them in the pan. DO NOT TOUCH FOR A MINUTE AND A HALF
  • Remove the scallops. 
  • Put a large dollop of puree on a plate and use tongs to place 3 scallops on top 
  • Serve immediately