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Skin life blog


Pan-seared Scallops and Roasted Butternut Squash


Papilles et Pupilles


In this recipe delicate scallops pair perfectly with the sweet flavour of butternut squash. The secret is in the seasoning. Salt, espelette pepper, nutmeg and a dash of cinnamon (why not?) are your tickets to warm, festive flavours that perfectly complement the dish’s vibrant autumnal colours. It’s easier than you think!

Serves 4

Ingredients for butternut squash

Ingredients for scallops

  • 12 scallops
  • 3 tablespoons olive oil
  • A pinch of salt
  • A pinch of espelette pepper


Peel the butternut squash, then remove and wash the seeds. Cut the squash into 2 cm cubes. Put the cubes in a mixing bowl and drizzle with the rapeseed oil. Add salt, pepper and spices and mix them together with the squash and rapeseed oil. Turn the seasoned cubes out on to a baking sheet and roast for 40 minutes in a convection oven preheated to 180°C.

Sprinkle the seeds on the butternut squash 5 minutes before the cooking time is up.  

Just before serving, pour 3 tablespoons of olive oil into a pan. Once the pan is hot, sear the scallops in the oil for 2 minutes then turn over and sear for a further minute. Season the scallops with salt and espelette pepper and serve them immediately with the roasted butternut squash.  

You’ll love this dish!

(*) Squash seeds (or pumpkin seeds) can be found in many organic grocery stores.

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