Pan-Seared Scallops with Butternut Squash Purée

Sweet sea scallops seared to a golden crust and served on silky butternut squash purée.

Ingredients

• 12 large sea scallops, patted dry
• 1 small butternut squash, peeled and cubed
• 2 tablespoons butter, plus extra for basting
• 2 tablespoons olive oil
• 1 clove garlic, crushed
• 2 sprigs fresh thyme
• 1 tablespoon lemon juice
• 2 tablespoons heavy cream
• Sea salt and freshly ground black pepper

Directions

1. Boil or steam the butternut squash until very tender, then blend with the cream and 1 tablespoon butter until smooth. Season and keep warm.
2. Season the scallops on both sides. Heat the olive oil in a pan until very hot.
3. Add the scallops, spaced apart, and sear for about 2 minutes without moving until a golden crust forms.
4. Flip the scallops, add the remaining butter, garlic and thyme, and baste for 1 minute until just cooked through. Finish with the lemon juice.
5. Spoon the warm squash purée onto plates, arrange the scallops on top, and drizzle with the pan butter.

Notes

Adapted from Gordon Ramsay’s pan-seared scallops.