Roasted Scallops with Butternut Squash

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.