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Scallops on Roasted Butternut Squash, Carrot and Ginger Puree with an Apple-Fennel Salad

Scallops on Roasted Butternut Squash, Carrot and Ginger Puree with an Apple-Fennel Salad

Scallops on Roasted Butternut Squash, Carrot and Ginger Puree with an Apple-Fennel Salad

Serves 4 to 6

Ingredients

12 large sea scallops 

1 medium size butternut squash, or similar squash, about 2 1/2 pounds, cut lengthwise, seeds and pulp removed

4 medium size carrots, peeled and cut into 3-inch pieces

Fresh ginger, about 1” peeled and grated

2 garlic cloves, minced

Extra-virgin olive oil

Unsalted butter

Sea salt and freshly ground black pepper

Method

Preheat the oven to 400ºF 

Brush the squash with olive oil and place cut side up on a baking skeet.  Add a small piece of butter to the cavity of the squash and sprinkle a pinch of salt and pepper over the entire squash.   Roast for about 40 to 45 minutes until the squash is tender and starting to caramelize on the top.  Baste the squash occasionally with the melted butter. Remove from the oven, and reduce the temperature to 350ºF. When the squash is cool enough to handle, remove the flesh from the skin and reserve in a large mixing bowl. 

While the squash is roasting, steam or boil the carrots until they are tender, about 10 minutes.  Add the carrots to the bowl with the squash.  Transfer the contents of the bowl to a food processor and puree. Taste and adjust the salt and pepper, if necessary.

Melt a tablespoon of butter in a sauté pan, add the minced garlic and grated ginger and cook for about 1 minute until fragrant.  Add the squash carrot puree, stir and mix in the garlic and ginger. Cook for several minutes to allow the flavors to combine.  Remove the puree and spread it into a buttered shallow baking dish.  Dot the puree with several small pieces of butter and bake for about 20 minutes or until hot.  Taste and adjust seasoning, if necessary. 

This recipe will make more than is necessary for the scallops, but it will keep for several days in the refrigerator and pairs well with a roast chicken, turkey or a roast loin of pork. 

Prepare the scallops according to the master recipe for pan-seared scallops.

To serve, place about a tablespoon full of squash puree on a plate and top with a scallop.  

Add a salad, such as an apple fennel salad and drizzle some of the vinaigrette around the plate, or use what ever salad you prefer.