Seared Scallops with Butternut Squash and Brown Butter Hazelnuts

  • PREP 10 minutes
  • COOK TIME 1 hour
  • SERVES 2
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Food Farmacy

  • 1/2 lb. fresh scallops
  • 1 butternut squash
  • 1/2 cup hazelnuts
  • 1/2 cup milk of choice (plus more for a thinner puree)
  • 7 Tbl. salted butter (2 Tbl. for scallops and 5 Tb. for hazelnuts)
  • olive oil
  • 1 Tbl. fresh lemon juice
  • salt + pepper
  • parsley (for garnish)


Butternut Squash Puree

  1. Preheat oven to 375 °F
  2. Peel and cut butternut squash into 1 inch cubes (be sure to remove seeds from squash)
  3. On a lined baking sheet, drizzle with olive oil and season with salt + pepper, bake until cooked all the way through, about an hour
  4. Transfer squash to a blender and pour in 1/2 cup of your desired milk
  5. Blend until smooth adding more liquid as you go until you reach your desired consistency


Brown Butter Hazelnuts

  1. Preheat oven to 350°F, place hazelnuts on a baking sheet and toast for about 10 minutes
  2. Transfer nuts to a clean kitchen towel and rub off skin then coarsely chop nuts
  3. Melt butter over medium heat in a sauce pan, add hazelnuts and cook until butter begins to brown (3-4 minutes)
  4. Remove pan from heat and add lemon juice

Seared Scallops

  1. Preheat a cast iron skillet over medium-high heat
  2. Pat scallops dry with a paper towel, season both sides with salt and pepper
  3. When the pan is hot, add a drizzle of olive oil and drop in your scallops (do not overcrowd pan, you might want to do in 2 batches)
  4. Cook scallops on one side for 2 minutes, don’t disturb them while cooking
  5. Using tongs, flip scallops and add butter to the pan. Baste scallops with butter and cook for 1 minute


To Plate: spread butternut squash across plate, add scallops and top with brown butter hazelnuts and fresh parsley

From the Chef:

This recipe will make more butternut squash puree than is needed for this dish. You can save some of the squash and turn it into a soup by adding vegetable stock instead of milk!

From the Doc:

Scallops are low in mercury, a heavy metal that can be highly toxic and is found in fish, making it a great source of protein, particularly for women who are trying to conceive, pregnant, breastfeeding or for children, all who benefit greatly from the health benefits of fish but are more vulnerable to the dangerous side effects of mercury .