Seared Scallops with Butternut Squash / Sage Puree and Prosciutto crisp


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.


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