• 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.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating