Scallops Recipe with Butternut Squash Purée

Scallops with butternut purée and sage butter

  • serves 4
  • Easy

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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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.

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Ingredients

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

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