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Scallops with butternut purée and sage butter
Published: October 12, 2015 at 4:52 PM
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Serves 4
Easy
Total time: 1 hr
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This recipe for scallops with butternut purée and sage butter makes for an easy but impressive starter. You can thank us later
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Ingredients
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400g butternut squash
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olive oil
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a splash stock
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a few sage leaves
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a knob butter
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12 scallops
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toasted pine nuts
to serve
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Method
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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.
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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.
Check out more of our best scallop recipes here...
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