Balsamic Brown Butter Scallops with Squash Puree
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
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SERVING SUGGESTION: fresh chopped green herbs, for garnish (chives, parsley, etc.)
Ingredients
- 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.Â
- 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.
- 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.
- 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