Celebrity Chef Sam Talbot's Scallops with Sweet Butternut Squash
Serving Size / Yield
- 1 lg. butternut squash (about 2 lbs.), cubed
- 1/4 C. olive oil, more for drizzling
- Zest and juice of 2 oranges
- 1 tsp. coriander seeds
- 1 Tbs. grated nutmeg
- 1 Tbs. ground cinnamon
- 1 Tbs. ground cumin
- 1 C. organic canned butternut squash puree
- 1/3 C. Truvia™ natural sweetener
- 1 pinch coarse sea salt
- 1 pinch freshly ground black pepper
- 1 Tbs. unsalted butter
- 12 lg. U-10 dry scallops
Preheat oven to 400 degrees. Using a large kitchen knife, cut about 1/2-inch off each end of squash. Using a vegetable peeler, peel the skin off until you reach the bright orange flesh of the squash. Cut the squash in half lengthwise, and then remove the seeds using a spoon (save and toast for later).
Heat 4 tablespoons of the olive oil in a medium skillet on medium heat. Add the orange zest and juice, the coriander seeds, nutmeg, cinnamon, cumin, Truvia™ natural sweetener, salt and pepper and mix well. Warm the ingredient mixture in the heated oil until they are just hot enough to bloom a bit.
In a medium-sized bowl, toss cubed squash with olive oil mixture. Spread out on a cookie sheet, in a single layer, and bake for approximately 1 hour, or until glaze begins to caramelize. Puree in a food processor, add the canned squash puree and mix until smooth- adjust seasoning with salt and pepper. If too thick add a small stream of water while in the food processor. In a sauté pan heat the remaining 2 tablespoons of olive oil and the butter on medium-high heat. Season scallops well with salt and pepper and sear on each side until golden brown, about 2 minutes per side. Place a scoop of squash puree on plate and 4 scallops around it. Drizzle with a touch of olive oil if desired.
Side note: Toss seeds with salt and pepper and a splash of olive oil and lay on baking sheet. Preheat oven to 350 and toast for 15 minutes. You can garnish the dish with the toasted seeds if you like.