Grilled Scallops with Butternut Squash

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.