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RECIPE: Scallops with Butternut Squash and Basil Sauce
- Yield: Serves 3 to 4 1x
Description
This recipe was inspired by a dish prepared by local chef Joe DaSilva, who sometimes augments the dish with roasted diced beets.
Ingredients
Units
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Instructions
- Bring a medium pot of water to a boil and cook squash for about 20 minutes until tender. Drain water. Mash squash with a potato masher. Add butter, salt, and pepper to taste.
- While butternut squash is cooking, make the basil sauce and prep the scallops. Remove the small muscle on the side of the scallops, rinse well, and drain.
- To make the sauce, bring a small pot of water to boil. Add the basil leaves and boil for 30 seconds (this keeps the sauce bright green). Drain and pat dry with a paper towel. Add blanched basil to a blender with 1/2 cup olive oil, enough to blend easily. Blend until thoroughly mixed, about 1 minute. Strain in a fine-meshed strainer. Season with a pinch of salt.
- To cook scallops, heat one or two sauté pans over medium-high heat. Add butter and olive oil to coat. Sear scallops on one side, about 1 to 2 minutes. Turn and sear the other side, 1to 2 minutes. Season with salt and pepper, and a few drops of lemon juice.
- Arrange the butternut squash on a large platter. Place the scallops around. Add a squeeze of lemon to the basil sauce and spoon around, not on, the scallops.
