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Hydration

Pan-seared Scallops and Roasted Butternut Squash

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AnneAnneBloggeuse
Papilles et Pupilles

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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

Recipe

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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