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Balsamic Brown Butter Scallops with Squash Puree
Balsamic Brown Butter Scallops with Squash Puree
Balsamic Brown Butter

You know a recipe is going to be good when butter is the heart and soul of the thing. Such is the case with today’s ultra autumnal creation – these Balsamic Brown Butter Scallops with Squash Puree. My word are these good. And honestly, we’ve got our good friend butter to thank for it. Similar to my last post (the Red Wine and Pomegranate Short Ribs), this recipe is here, mostly, to give you another really solid entertaining option throughout the holiday season. From top to bottom, this dish is truly simple to prepare and it has such a feeling of elegance – it just feels really special. I think it’s the perfect thing to bust out at a small gathering on a chilly fall or winter night, with a great bottle of red and maybe a fresh and crunchy salad waiting in the wings (I’ve got one coming for you tomorrow, actually). Set out some crusty bread to help sop up all that toasty, salty brown butter sauce and squash puree – and you’re golden.

Balsamic Brown Butter Scallops

The goal with this recipe is to really accomplish a great crispy sear on our scallops, and there are a couple of sure-fire techniques to help ensure we do this …

MY KITCHEN LITTLE TRICK: The key to really getting a great sear on your scallops is really a two-part story:

  1. Get them very dry by patting them with a paper towel, and then allow them to air dry in your fridge for about 30 minutes prior to cooking.
  2. Don’t touch them once you’ve set them in the (non-stick) pan. Any movement will essentially effect their surface’s ability to brown and caramelize against the pan. So, just set them down and leave them be for about 2 minutes (maybe a little less, if you’re scallops are smaller), before flipping them. I allow my scallops to almost cook through entirely on that first side, honestly, only flipping them over so their backsides can briefly kiss the pan. That’s it.

Whether you’re cooking for two or for a small group, a fantastically seared scallop is always a hit and, if you follow the simple techniques and tricks in today’s recipe, you’ll nail it every time. And if all else fails, anything covered in salty, balsamic brown butter sauce that is also sitting on a bed of fluffy squash can’t be bad, right?

Balsamic Brown Butter Scallops
Balsamic Brown Butter Scallops

Here is a ready-made pin for you! Simply save it to your “Holiday Recipes” or “Easy Seafood Dinners” board and you’ll be all set when the craving strikes.

Crispy Scallops with Balsamic Brown Butter
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Balsamic Brown Butter Scallops with Squash Puree

Balsamic Brown Butter Scallops with Squash Puree
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14 TBSP of salted butter, divided

1 TBSP balsamic vinegar

Salt and pepper, as needed

1.5 lbs. large sea scallops (foot removed)

2 TBSP vegetable oil, canola oil, or regular olive oil

2 butternut squash

1/4 cup Pure Maple Syrup

 

 

SERVING SUGGESTION: fresh chopped green herbs, for garnish (chives, parsley, etc.)

Ingredients

  1. Pat your scallops dry with a paper towel and leave them uncovered on a plate in the fridge to dry out while you prepare the squash and the butter sauce. 
  2. Preheat your oven to 350 degrees F. Roast your butternut squash directly on the oven rack for 45 minutes. This will soften the skins and make them very easy to work with. Once you can handle them, halve the squash, lengthwise, and scoop out the seeds (discard them).Scoop out the flesh into a bowl and add 6 TBSP of the butter, the maple syrup, and season with salt to taste. Mash with a potato masher OR puree with a food processor. Spread onto a platter and keep in a warm oven, until serving.
  3. Meanwhile, add the remaining 8 TBSP of the butter to a small saucepan set over medium heat, and allow it to melt. Keep simmering the butter until it begins to brown, swirling the pan occasionally. Takes about 3 to 5 minutes. As soon as it smells nutty and the milk solids appear darker. Remove it from the heat. Add ½ tsp salt and the vinegar (it will bubble rapidly). Set aside.
  4. Finally, make the scallops. Add the oil to a large nonstick skillet set over med-high heat. Season the scallops with salt and pepper and place them in the hot pan (do this in batches, if necessary). Cook for 2 minutes, not moving them at all. Add a little of the brown butter sauce to the skillet and flip the scallops over. Baste them a little with the oil/butter in the pan and let them cook on the final side for just about a minute – no more. You want the centers to be firm and opaque. Transfer the scallops to a platter with the squash puree and cover in the brown butter sauce, using as much as you like. Serve any extra sauce on the side. Â