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Roasted Butternut Squash with Seared Scallops

This was a hit on Thanksgiving as a starter.

I would make this as a main course in a minute.

My children eat clean.

Fish, lean meat and tons of salad and vegetables.

This was perfect.

Two large butternut squash

1/2 teaspoon salt

1/2 teaspoon corse black pepper

1/2 teaspoon garlic powder

Two tablespoons honey

Three tablespoons olive oil

4 pounds jumbo sea scallops

3/4 cup corn starch

1/2 teaspoon salt

1/2 teaspoon corse plack pepper

Lemons for garnish

Peel the squash and cut into bite size cubes

Toss with the salt, pepper and garlic powder

Preheat the oven to 425 degrees on the roast cycle.

Place the squash on a baking sheet that is lined with non stick foil

Keep the squash in a single level. Do not make mounds because the squash will not roast it will steam. So use two pans if you have to.

Roast in the oven for ten minutes then start checking every five minutes.

Roast till the squash has a nice char on the tips and are soft but not mushy.

Drizzle the honey when the squash comes out of the oven

Set aside

Dry the scallops with a paper towel

Mix the corn starch, salt and pepper in a bag

Toss the scallops in the bag so they are well coated

Put two tablespoon of butter and one tablespoon of oil in a non stick frying pan on medium high.

You have to cook the scallops in batches because you don’t want them to touch while cooking.

Once the scallops are in the pan ,do not turn them until they have a nice brown crust on the underside.

Turn and cook the other side till brown.

Continue cooking till all the scallops are cooked.

Place the roasted squash on a platter.

Place the cooked scallops on top

Garnish with the lemon


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