This dish combines perfectly seared scallops with a creamy butternut squash purée, flavored with sage and brown butter. A delightful fusion that maximizes the flavors of seasonal ingredients.
1: For the Butternut Squash Purée, cut the squash in half, scoop out seeds, then place face down on a greased baking sheet and roast at 375°F for 45-60 minutes or until fork tender.
2: Let cool and scoop the flesh into a bowl or food processor. Add butter, seasonings to taste, and maple syrup, then mix or blend.
3: Serve and ENJOY!
4: For the Sage Brown Butter Scallops, let scallops sit at room temperature for 20-30 minutes.
5: Remove side muscle and ensure they are completely dry with a paper towel.
6: Coat scallops in avocado oil and season to taste.
7: Sear on medium-high heat in ghee for 75-90 seconds, then flip and sear for another 75-90 seconds before removing from the pan.
8: Turn heat low, add butter and sage, and let flavors combine for 5-10 minutes. Then add scallops back in and toss for a couple of minutes.
9: Serve & ENJOY!
