Sunday, March 11, 2018

Seared Scallops, Quinoa Salad and Butternut Squash Puree

Where do I even start with this one... Let's just say, Scallops are one of my specialties and I am always looking for new ways to change it up and different ways to eat them.  It is definitely a dish that may not come easy for some, but in my few years of trial and error, I have perfected cooking scallops, thanks to my grandma.... She is a wise one in the kitchen and I love picking her brain with how to cook certain things.

This scallop recipe is everything amazing mixed into one. At first, I was nervous about this combo together because I wasn't sure it would go together, but to my surprise, everything in this dish complimented each other so well. It was amazing. The scallops were cooked to the perfect doneness to where they almost just melted in your mouth. The flavor of the quinoa with the butternut squash and scallop together.... It was like a Party in my Mouth! So freaking good!!! My husband is not a huge quinoa fan, but he loved this dish because of how it all taste combined together.

If you are like me and LOVE LOVE LOVE scallops, I would definitely recommend trying this one. You will not be let down.... 

Seared Scallops, Quinoa Salad and Butternut Squash Puree

Ingredients:
For the butternut squash puree
1 small butternut squash (about 2 lbs)
2 teaspoons olive oil
Salt
1 tablespoon butter
For the quinoa salad
1 cup quinoa
2 apples
2 tablespoons chopped fresh parsley
1 ounce lemon juice
Salt
2 tablespoons olive oil
For the seared scallops
1 pound sea scallops
3 tablespoons unsalted butter
1 tablespoon olive oil
Salt
Black pepper
Directions
1. Preheat the oven to 375 degrees. Line a baking pan with aluminum foil. Trim both ends of the butternut squash and cut it in half lengthwise. Using a spoon, scrape out the seeds. Drizzle olive oil over the cut side of both halves and sprinkle a teaspoon of salt over them. Place the halves face down (that's the cut side) on the baking sheet and cook in the oven for 25-30 minutes, until a sharp knife easily pierces the flesh.
2. While the butternut squash is cooking, prepare the quinoa. Place the quinoa and water in a pot and bring to a boil.  Once it reaches a boil, reduce heat to medium low.  Simmer until all the water has been absorbed, approximately 15 minutes.  Remove from heat, open the lid, and let cool.
3. Transfer the flesh of the butternut squash to a blender (or you can put it in a bowl and use an immersion blender), along with 1 tablespoon butter, and 1 teaspoon salt. Blend until smooth.
4. Transfer the quinoa into a bowl, along with chopped apple, parsley. In a separate bowl, whisk together lemon juice, olive oil, salt and pepper. Pour over quinoa salad and toss to combine.
5. Dry the sea scallops with paper towels.  Season with salt and pepper.
6. In a large skillet, heat the olive oil and butter on high heat.  Once it begins to smoke, add the scallops and cook for approximately 3 minutes, or until it has browned on one side.  Using tongs, flip the scallops and cook for an additional 1 to 2 minutes, depending on the size of the scallops.
7. To plate, start by spooning 3 tablespoons of butternut squash puree onto the plate (or shallow bowl). Top with a couple spoonfuls of quinoa salad, followed by the seared scallops. Spoon some of the remaining melted butter from the pan on top of the scallops.

I drizzled mine with a little balsamic reduction which was amazing.


This was Jacks, he didn't want the Balsamic. He doesn't have a love of Balsamic like I do.