Seared Scallops with Butternut Squash & Spinach
6 sea scallops
5 oz baby spinach
12 oz butternut squash, peeled and cubed
2 oz organic spring pea microgreens for garnish, optional
1 tsp sesame oil
1 tbsp butter
Toss the scallops with sesame oil and set aside. Steam the butternut squash over boiling water until tender, about 30 minutes, then mash until smooth. Wilt the spinach in 1/2 cup of boiling water, then drain and set aside. Set a nonstick sauté pan on medium-high and melt a tablespoon of butter until bubbling. Place the scallops in the pan and cook until golden brown and almost cooked through, or your desired level of doneness. To serve, arrange portions of spinach and squash as a nest for each scallop and garnish with micro greens.