Grilled Scallops with Butternut Squash
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something elegant but totally doable on a weeknight. Sweet roasted butternut squash pairs beautifully with perfectly seared scallops, and the whole thing comes together in just about an hour. Scallops are packed with lean protein and selenium, which supports heart health, while the sage and thyme add wonderful flavor without any extra calories. What I love most is how simple it is: minimal ingredients, straightforward technique, and you'll have an impressive dinner that tastes like you spent all day in the kitchen.
Ella x
Ingredients
- 16large sea scallops(patted dry)
- 1½ poundsbutternut squash(peeled and cubed)
- 5 tablespoonsolive oil
- 12fresh sage leaves
- 3garlic cloves(minced)
- 118 mlvegetable broth
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsbutter
- 2 tablespoonsfresh lemon juice
- 4thyme sprigs(fresh)
Detail level
Instructions
- 1
Toss butternut squash cubes with 2 tablespoons olive oil, salt, and pepper. Roast in a preheated 400°F oven for 25-30 minutes until tender and caramelized.
Tip: Cut squash into uniform 1-inch pieces so they cook evenly.
- 2
While squash roasts, heat 1 tablespoon olive oil in a small skillet and fry sage leaves for 1-2 minutes until crispy. Remove with a slotted spoon and set aside. Reserve the oil in the pan.
Tip: Don't let sage burn—it should be fragrant and slightly darker but still vibrant.
- 3
Once roasted squash is tender, transfer to a blender with vegetable broth and butter. Blend until smooth and creamy, then season with salt and pepper to taste.
Tip: If purée is too thick, add more broth one tablespoon at a time.
- 4
Pat dry scallops thoroughly with paper towels and season both sides generously with salt and pepper about 5 minutes before cooking.
Tip: Dry scallops are essential for achieving a proper crust when seared.
- 5
Heat remaining 2 tablespoons olive oil in a large cast-iron skillet over high heat until shimmering and nearly smoking.
Tip: A properly preheated pan creates a beautiful golden crust in just 2-3 minutes per side.
- 6
Working in two batches to avoid overcrowding, place scallops in the hot skillet without moving them for 2-3 minutes until golden brown on the bottom.
Tip: Resist the urge to flip too early—patience creates the best sear.
- 7
Flip each scallop carefully and cook for another 2 minutes on the second side until just opaque in the center.
Tip: Overcooked scallops become rubbery, so err on the side of slightly underdone.
- 8
Spoon butternut squash purée onto serving plates, arrange four scallops per plate, drizzle with sage oil and fresh lemon juice, then top with crispy sage leaves and thyme sprigs.
Tip: Serve immediately while scallops are still warm for the best texture and flavor.
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