Olive Magazine
Scallops Recipe with Butternut Squash Purée

Scallops with butternut purée and sage butter

Published: October 12, 2015 at 4:52 pm
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

This recipe for scallops with butternut purée and sage butter makes for an easy but impressive starter. You can thank us later



  • 400g butternut squash
  • olive oil
  • a splash stock
  • a few sage leaves
  • a knob butter
  • 12 scallops
  • toasted pine nuts, to serve


  • 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.

BBQ Scallops in Shell Recipe

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