This delicious dish features tender scallops on a smooth butternut squash puree, topped with a fresh, tangy pomegranate-quince slaw. Perfect for any special meal, it combines savory, sweet, and crunchy elements for a truly satisfying experience.
Ingredients Needed:
Butternut Squash Puree:
- 1 butternut squash (about 3 pounds) seeded and halved
- 4 tablespoons unsalted butter, divided
- 2-4 sprigs of fresh herbs (thyme or rosemary)
- 4 cloves of garlic, crushed
- Flaky sea salt and fresh cracked pepper, to taste
Pomegranate-Quince Slaw:
- 2 tablespoons quince paste
- 2 tablespoons minced shallot
- 1 tablespoon apple cider vinegar
- 2-3 tablespoons olive oil
- 2 cups thinly sliced cabbage (purple and savoy)
- ¼ cup pomegranate seeds
- ¼ cup toasted and chopped hazelnuts
- Handful of fresh mint, chopped
- 1 lemon, zested
Pan-Seared Scallops:
- 8 large sea Scallops, cleaned
- Flaky sea salt and fresh cracked pepper, to taste
- 2 teaspoons olive oil
- Lemon juice, to taste
- 3 tablespoons unsalted butter
How To Make Pan-seared Scallops With Butternut Squash Puree & Pomegranate-Quince Slaw?
- Make the Butternut Squash Puree: Preheat the oven to 425°F and line a roasting pan with foil. Place squash halves on a baking sheet, and add butter, herbs, and garlic. Season with salt, pepper, and olive oil, then roast for 45-60 minutes until tender. Once cool enough to handle, scoop out the flesh and garlic and blend until smooth. Season with salt and pepper.
- Make the Vinaigrette: In a small bowl, whisk quince paste with 1 tablespoon hot water until smooth. Add shallot, vinegar, and olive oil. Set aside.
- Make the Slaw: Toss cabbage, pomegranate seeds, hazelnuts, and mint together. Zest lemon over the slaw and add enough vinaigrette to coat, being careful not to overdress.
- Cook the Scallops: Heat a skillet over high heat. Pat scallops dry and season with salt and pepper. Add olive oil to the hot pan and sear scallops for about 2 minutes on each side until golden and caramelized. Flip the scallops, squeeze half a lemon over them, and add butter. Let the butter brown and finish with the remaining lemon juice.
- Serve: Spoon the squash puree onto plates or shallow bowls. Top with scallops and garnish with the slaw. Drizzle with the quince vinaigrette and serve immediately.
Recipe Tips:
- Dry the Scallops Well: Before cooking, make sure to pat the scallops dry with a paper towel. This helps them sear properly and become golden and caramelized, instead of steaming in the pan.
- Use Fresh Herbs for More Flavor: Fresh thyme or rosemary adds a lovely aroma and taste to the butternut squash puree. Don’t skip the herbs—they bring out the squash’s sweetness!
- Watch the Squash Carefully: Roast the squash until it’s tender and can easily be scooped out. If it’s undercooked, the puree will be lumpy, so make sure it’s soft before blending.
- Don’t Overdress the Slaw: When adding vinaigrette to the slaw, be careful not to use too much. Just enough to lightly coat the vegetables gives the slaw a nice balance without making it soggy.
- Sear Scallops in a Hot Pan: Make sure your pan is very hot before adding the scallops. This ensures a beautiful, crispy golden crust on the outside, keeping them juicy and tender inside.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover pan-eared scallops with Butternut Squash Puree & Pomegranate Slaw cool to room temperature. Then, store it in an airtight container in the fridge for up to 2 days.
- Reheat: Heat a skillet over medium heat. Add the butternut squash puree and warm it up for a few minutes, stirring occasionally. For the scallops, heat the skillet with a bit of butter and re-sear them for 1-2 minutes on each side to warm through.
Nutrition Facts:
- Calories: 380 kcal
- Total Fat: 22g
- Saturated Fat: 7g
- Cholesterol: 45mg
- Sodium: 400mg
- Potassium: 600mg
- Total Carbohydrate: 25g
- Dietary Fiber: 5g
- Sugars: 12g
- Protein: 28g
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