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Pan-fried scallops with butternut squash two ways

 

Method 1

Ingredients

6 large scallops

prepared and halved horizontally

2 tbsp olive oil

For the puree

50g butter

bottom half of 1 small butternut squash

peeled, deseeded and cut into small chunks (save the top half for the dressing)

75ml fresh chicken stock

1 tsp finely grated parmesan

For the warm salad

top half of 1 butternut squash

peeled

2 tbsp olive oil

150g piece streaky bacon

cut into small pieces, or pre-cut lardons

1 small red onion

finely chopped

1 tbsp small capers

1 tbsp sherry vinegar

2 tbsp finely chopped chives

step 1

To make the purée, heat the butter in a small saucepan and add the squash. Sweat it over a very low heat for 5 mins, then pour over the stock. Cover and gently simmer for 10-12 mins until the squash is very soft.

step 2

Take off the heat and add the parmesan. Use a hand blender or food processor to blitz the squash until smooth, then press through a sieve into another saucepan. Season to taste and set aside.

step 3

To make the warm salad, trim the squash into a neat block, then neatly dice the flesh into cubes no larger than 1cm. Heat half the oil in a non-stick frying pan. Fry the squash for 10 mins, or until tender and coloured, then tip onto a plate.

step 4

Place the pan back on the heat and gently fry the bacon for 10 mins, or until crisp and brown. Add the onion and cook for 2 mins to soften in the fat, then add the capers and squash, drizzle over the sherry vinegar and toss together for 1 min. Off the heat, stir in the chives and the rest of the oil, then tip everything into a bowl and keep warm.

step 5

Have the scallops to hand as you will need to work fast when cooking them. Clean out the frying pan and place it back on the heat with a drizzle more oil. When the oil starts to shimmer, carefully lay the scallops in the pan one at a time, like points on a clock face, starting at 6 o’clock, so you remember which one went in first.

step 6

Scallops take very little time to cook, so by the time the last one is in the pan, the first will be brown and ready to turn over. Flip all the scallops over and give them about 1 min more, then lift onto kitchen paper on a plate to drain the oil. With the salad and the purée still warm, you are now ready to plate up.

step 7

Spoon half the warm salad down the middle of each plate. Overlap 6 pieces of scallop along the salad. Use a spoon to swipe the purée around the outside of the food. Drizzle everything with a touch more oil, and you are now ready to serve.

Method 2

🍽️ Ingredients (serves 2)

For the scallops:

8–10 large sea scallops (patted very dry)

1 tbsp olive oil

1 tbsp butter

Salt and black pepper

For the butternut squash (two ways):

1 medium butternut squash, peeled and cubed

For the purée:

Half of the squash cubes

1 tbsp butter

2–4 tbsp cream (or milk)

Salt and pepper

For the roasted cubes:

Remaining squash cubes

1 tbsp olive oil

1 tsp honey or maple syrup

Pinch of chili flakes (optional)

Salt and pepper

Optional garnish:

Fresh sage leaves or thyme

Toasted pumpkin seeds

Squeeze of lemon

👩‍🍳 Instructions

1. Roast the squash cubes

Preheat oven to 200°C (400°F). Toss half the squash with olive oil, honey, chili flakes, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.

2. Make the squash purée

Boil or steam the other half of the squash until soft (about 15 minutes). Drain, then blend with butter, cream, salt, and pepper until silky smooth. Keep warm.

3. Cook the scallops

Pat scallops very dry (key for a good sear).

Heat oil in a pan over high heat until hot.

Add scallops and cook without moving for 1.5–2 minutes until a golden crust forms.

Flip, add butter, and baste for another 1–2 minutes.

Remove from heat (they should be just opaque in the center).

4. Plate

Spread a layer of squash purée, arrange roasted cubes, then place scallops on top. Garnish with herbs, seeds, and a squeeze of lemon.

🔥 Tips for Success

Dry scallops = better crust

Don’t overcrowd the pan

High heat is essential for that golden sear

Serve immediately—scallops overcook quickly

🌿 Variations

Add crispy pancetta for saltiness

Use browned butter with sage for extra depth

Swap butternut for sweet potato or carrot purée

Add a drizzle of balsamic reduction for contrast



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