Friday, February 16, 2018

Seared Scallops with Butternut Squash & Spinach





There are few dishes as elegant or as simple as seared sea scallops. Sweet, tender and mild, the less you fuss with scallops, the better they are. The best way to cook these plump, meaty scallops is to sear them quickly in a hot pan so that the outside get a lovely crisp, bronze crust and the inside remains tender and moist. The crowning glory is nestling the little darlings on a pillow of mashed butternut squash and steamed spinach, a healthy partner to the rich scallops. A garnish of organic spring pea micro greens crown the dish, for a light and delicious entrée that makes this recipe a heart-smart modern classic.



Seared Scallops with Butternut Squash & Spinach

Serves 2

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.