Scallops with butternut purée and sage butter
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 400g butternut squash
- olive oil
- a splash stock
- a few sage leaves
- a knob butter
- 12 scallops
- toasted pine nutsto serve
Method
step 1
Cut the butternut squash into chunks, rub with a little olive oil and seasoning and roast for 30-40 mins at 180C/fan 160C/gas 6 until really tender. Whizz in a food processor or blender with a splash of stock until smooth, then sieve, season and keep warm. Sizzle a few sage leaves in some butter until crisp.
step 2
Dry the scallops on some kitchen paper, season them on both sides, then heat a little oil in a heavy-based pan and, when it’s sizzling hot, add the scallops for 1-2 minutes at the most on each side. Serve the scallops on a pile of purée, drizzle with sage butter and scatter over some toasted pine nuts.
