Pan Seared Scallops with Butternut Squash and Brown Butter Hazelnuts

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

This is an elegant meal that is really easy to prepare. Scallops take only 3-4 minutes to cook until caramelized yet succulent. The trick to achieving that golden crust without overcooking the scallops is to heat your cast iron or stainless steel skillet over high heat for a few minutes until very hot and the scallops should be dry when they hit the pan. Pairing the plump, juicy and perfectly browned sea scallops with creamy butternut squash puree (parsnip puree would be fabulous too) that's roasted with garlic and thyme and brown butter hazelnuts is simply heavenly.

 

Butternut Squash Puree	Brown Butter Hazelnuts & Scallops
1 / about 750 g Small butternut squash, seeded and halved 2 tbsp Butter 2 Fresh thyme sprigs 2 Garlic cloves, crushed 2 tbsp Olive oil Flaky sea salt and fresh cracked pepper, to taste 150 ml Almond milk (plus more for a thinner puree)	7 tbsp Salted butter (3 tbsp for scallops and 4 tbsp for hazelnuts) 50 g Blanched hazelnuts, roughly chopped 1 tbsp Fresh lemon juice 8 Large sea scallops, thawed 2 tsp Olive oil Salt and black pepper, to taste 1 tbsp Flat parsley, chopped

1. Preheat oven to 200C/400F. Cut squash in half crosswise and scoop out seeds. 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 an hour.
2. Once squash is cool enough to handle, discard the thyme sprigs, scoop out flesh and place in a blender along with roasted garlic and almond milk. Pulse until smooth, adding more milk as you go until you reach your desired consistency, taste to season.
3. Brown the butter in a skillet. To do this, melt it over medium heat and add hazelnuts and cook until butter begins to brown. Once it’s a light chestnut colour, turn the heat to low and cook for 5 minutes or until the nuts start to take on a little colour. Remove pan from heat and add lemon juice.
4. Pat scallops dry with a paper towel, season both sides with salt and pepper. Heat a skillet, preferably cast iron or stainless steel, over high heat. Drizzle hot skillet with olive oil and sear scallops on one side for 2 minutes until golden and caramelized, don’t disturb them while cooking. Flip scallops and add butter to the pan. Baste scallops with butter and cook for 1 minute.
5. Spread butternut squash across plate, nestle scallops on top and top with brown butter hazelnuts and fresh parsley. Serve immediately.

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com