I’ve posted this before, but it’s an awesome meal. It’s scallops with a mashed up butternut squash in a butter sauce with shallots, sage and lemon.
The butternut squash has a touch of cayenne pepper in them. I haven’t made this since Christmas with my family in North Carolina. I want to point out that the cayenne pepper we used in NC isn’t nearly good as the bulk cayenne pepper we bought at Whole Foods. The cayenne we used in NC was made from crushed red pepper flakes, it seemed.
The rich color of the powder we bought and the flavor is worth the extra trip to a grocer who sells it bulk. It’s also a little more reasonable, because you only buy what you need.
Recipe below. Bon appétit.
Here’s the recipe. Serves 4. It’s from America’s Test Kitchen. So, so good.
- 1 Butternut Squash (about 2 to 3 lbs). I did a 3 pounder yesterday) Peeled seeded and cut into 1-inch chunks.
- 1 tablespoon half and half
- 4 tablespoons butter
- Salt and pepper
- 1/8 teaspoon cayenne pepper
- 1 1/2 lbs of sea scallops (I bought .75 lbs for Tina and me. But I made the full butternut squash, because it’s inexpensive and good for you … kind of).
- 2 tbs of vege oil or canola
- 1 Shallot minced
- 2 teaspoons of minced fresh sage and 8 whole sage leaves.
- 1 table spoon of lemon juice
1. Place squash in microwave and cook for 8 to 12 minutes. Turn once. Throw in a food processor with 1 tablespoon butter, half and half, salt and cayenne pepper. Make smooth.
2. Pat scallops and throw in a large skillet on medium high heat. 1.5 to 2 minutes per side.
3. Heat remaining butter, swirl constantly 1 min, add shallot, sage and sage leaves and go another minute. Off heat, add lemon juice, salt and pepper and pour over scallops and butternut squash.