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Entree
Mediterranean
4 servings
30 minutes
1 hour
16 large sea scallops
1 tablespoon peanut oil
Salt and pepper to taste
1 Butternut Squash
1 tablespoon olive oil
1/4 cup water
1/2 teaspoon salt
1 pinch nutmeg
3 tablespoons cold butter
2 shallots, peeled and sliced
1/4 cup white wine
2 tablespoons pure maple syrup
1/4 cup heavy cream
1/2 pound butter, cut into 1 oz pieces
Heat the oven to 400°F.
Cut the butternut squash in half lengthwise and remove the seeds. Brush with olive oil and sprinkle lightly with salt and pepper.
Put on a cookie sheet and bake until the flesh is very soft, about 45 minutes. Remove from the oven and let stand until cool enough to handle.
Scoop the flesh from the skin and put it in the blender. Add a 1/4 cup water or as much as is needed to allow the blades to turn. Process until smooth.
Season with the salt and nutmeg; add the butter and process until incorporated. Hold warm until ready to plate.
Reduce over high heat until just dry.
Add the syrup and cream; reduce until thick enough to coat a spoon.
Remove from heat and whisk in the butter, piece by piece. Place to the side while cooking the scallops.
Put the peanut oil in a large sauté pan and heat until just below smoking.
Add the scallops one by one, flat side down. Brown and turn the scallops.
Reduce the heat to medium and continue to cook until done, about 3 minutes more.
Place the warm squash puree on a platter and arrange the scallops around. Top with the sauce and serve.
