Seafood is our go to celebratory meal. So when we were in Flagstaff, we picked up some beautiful fresh scallops from Whole Foods for a delightful seared scallop dish.
First I roasted a butternut squash in the oven at 400F until golden brown and tender. I sautéed some onion and garlic, then added half the roasted butternut squash, cubed into chunks. I seasoned with sage, thyme, and salt, then added about a cup of chicken broth to make a thick broth. After that reduced a bit, I added just a splash of cream, then puree’d it to a smooth consistency.
I sautéed prosciutto pieces to crispy…. and seared the scallops in the prosciutto oil.
To plate, I put a nice smear of butternut squash puree on the plate, added the scallops and topped with herbs and fresh tomatoes, garnishing with my prosciutto crisps.
Yum! Worth of a celebratory meal.