Get Squashed


Squash Puree:
I used a butternut squash, any type will work.
Cut the squash in half, remove the seeds and roast in the oven at 350 degrees until tender.
Once it’s cooled remove the peel and use a food processor to puree it. If you want it to retain some chunks you could mash it by hand.
Heat the puree in a sauce pan with some ground cinnamon, cloves and ginger. Then add a little cayenne if you like.

Petite Scallops:
Defrost the scallops if needed, rinse and dry them. Place them in a bowl and drizzle with olive oil and your favorite seafood rug. Stir to distribute the oil and herbs evenly.
Heat a non-stick pan over medium heat. When it’s hot place the scallops in the pan, being careful to make sure they are flat. After they brown on the first side, flip them carefully (one at a time) and continue to cook until the second side is browned.

Arrange the scallops and puree in an attractive manor. I served them with oven braised cauliflower.


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