Scallops with Butternut Squash Caponata
Recipe
Scallops with Butternut Squash Caponata
Total Time: | Active Time: | Serves 8
Ingredients:
Scallops:
- Scallop 24, hinge removed, blotted dry
- Olive oil 4 tbsp
- Butter 2 tbsp
- Rosemary 2 sprigs
Directions:
Season the scallops with salt and pepper. Heat a large sauté pan over medium high heat until hot. Add the evoo, until hot. Add the scallops to pan. Cook the scallops without moving them on one side for 2-3 minutes. Don't turn over until you have a golden brown crust.
Flip scallops and add butter and rosemary sprig and cook for 2 minutes longer, basting frequently with the foaming butter. The scallops are done when they start to puff.
Remove from the pan, blot on paper towels and place the atop of the butternut squash caponata. Drizzle with vinaigrette and top with a shaving of Grana cheese.
Butternut Squash Caponata:
Ingredients:
- Extra-virgin olive oil 2 tbsp
- Butter 2 tbsp
- Shallot 3 each, finely minced
- Onion 1 1/2 cup, diced
- Rosemary 2 sprigs
- Garlic 4 cloves
- Butternut squash 4 cups, diced
- Pine nuts 1/2 cup, toasted
- Red wine vinegar 6 tbsp
- Sugar 4 tbsp
- Golden raisins 1/2 cup, soaked in water for 15 min
- Capers 4 tbsp
- Chives 4 tbsp
Directions:
In a sauté pan, add extra-virgin olive oil and butter, shallots, onion and rosemary. Cook until translucent.
Add garlic and butternut squash and cook until tender over medium high heat, about 5-7 minutes.
Move mixture to bowl and add Toasted pine nuts.
Deglaze with vinegar and add the sugar, raisins and capers. Cook until the liquid is gone. Allow to cool.
Mix Everything together
Sprinkle with chives and serve under scallops.
