{"id":88,"date":"2019-02-15T03:40:06","date_gmt":"2019-02-15T03:40:06","guid":{"rendered":"http:\/\/foodian.net\/?p=88"},"modified":"2019-02-15T03:40:06","modified_gmt":"2019-02-15T03:40:06","slug":"seared-sea-scallops-with-butternut-squash-puree","status":"publish","type":"post","link":"https:\/\/foodian.net\/?p=88","title":{"rendered":"Seared Sea Scallops with Butternut Squash Puree"},"content":{"rendered":"\n

A great romantic dinner for two and fairly easy to make. The secret to scallops is to get a nice sear on the outside without making the inside rubbery. Butternut squash puree makes a nice bed for the scallops and a great presentation. <\/p>\n\n\n\n

A few notes on the recipe: your local grocery or produce store sells butternut squash already cubed. It isn’t that expensive. It will save you a lot of effort in cutting the squash. <\/p>\n\n\n\n

But if you want to get a whole squash, just slice it in half and clean out the seeds. Rub the olive oil on it and sprinkle it with salt. Roast it cut side up for about 45 minutes to an hour instead of 20 minutes. You can scrape the squash out of the gourd instead of cubing it up.<\/p>\n\n\n\n

Serve with a crusty bread and a light salad with crunchy lettuce to bring some texture into the meal. <\/p>\n\n\n\n

Serve this with a light, bright wine like Sauvignon blanc with lots of acid to counter balance the fat and creaminess of the food.<\/p>\n\n\n

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Ingredients<\/h3>