Roasted 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 that feels fancy but comes together in under an hour. Sweet roasted butternut squash pairs beautifully with tender seared scallops, while crispy prosciutto and sage add depth and richness. What I love most is how straightforward it is, plus scallops are packed with protein and selenium, which supports heart health. With just fifty five minutes from start to finish, you'll have an elegant dinner that tastes like you spent all day in the kitchen.
Ella x
Ingredients
- 16large sea scallops(patted dry, side muscle removed)
- 1butternut squash(peeled, cubed into 3/4-inch pieces)
- 4 slicesprosciutto(finely chopped)
- 12fresh sage leaves
- 4 tablespoonsunsalted butter(divided)
- 3 tablespoonsextra virgin olive oil
- 3garlic cloves(minced)
- 1 teaspoonkosher salt
- 1 teaspoonfreshly ground black pepper
- 1shallot(thinly sliced)
- 237 mlwhite wine
- 1lemon(zest and juice)
Detail level
Instructions
- 1
Preheat oven to 425°F. Toss butternut squash cubes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and tender, stirring halfway through.
Tip: Cut squash pieces evenly for uniform cooking.
- 2
While squash roasts, cook chopped prosciutto in a large skillet over medium heat for 3-4 minutes until crispy. Transfer to a paper towel-lined plate.
Tip: Prosciutto will continue to crisp as it cools.
- 3
In the same skillet, melt 1 tablespoon butter with 1 tablespoon olive oil over medium heat. Add minced garlic and sliced shallot, sauté for 2 minutes until fragrant.
Tip: Don't let garlic brown or it will become bitter.
- 4
Season scallops generously with remaining salt and pepper. Increase heat to medium-high and add scallops to the skillet. Sear for 2-3 minutes per side without moving them until a golden crust forms. Transfer to a plate.
Tip: Overcrowding the pan will steam the scallops instead of searing them.
- 5
Deglaze the skillet with white wine, scraping up any browned bits with a wooden spoon. Simmer for 1 minute to reduce slightly.
Tip: This adds depth and balances the richness of the dish.
- 6
Reduce heat to low and whisk in remaining 2 tablespoons butter. Add sage leaves and cook for 1-2 minutes until sage is fragrant and butter turns nutty brown. Squeeze in lemon juice and stir in lemon zest.
Tip: Watch carefully during butter browning to prevent burning.
- 7
Return scallops to the skillet and gently toss to coat with the sage brown butter sauce. Cook for 1 minute more.
Tip: Gentle handling keeps scallops tender.
- 8
Divide roasted butternut squash among four plates. Arrange 4 scallops per plate on top of the squash. Drizzle with the sage brown butter sauce and garnish with crispy prosciutto and additional lemon zest.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.