Caramelized Sea Scallops with Butternut Squash Puree

Ingredients: 

• 1 lb Scallops
• 1 tbsp Clarified Butter
• 2 cups Boiling Water
• 8 cups Cold Water
• 1 cup Kosher Salt
• Salt & Pepper
• 2 Lemon Wedges
• 1 large Butternut Squash
• ¼ cup Vegetable Stock
• 1 tbsp Unsalted Butter
• 1 tbsp Maple Syrup
• Vegetable Oil, Salt & Pepper

• Heat oven to 350 degrees. Cut a large butternut squash in half and roast on a baking sheet until tender (30-45 minutes). Prior to placing in the oven, salt and oil the butternut squash.

• Once the butternut squash is roasted, peel the skin off the squash and place in a blender. You should be able to take a spoon and easily remove the squash from the skin. Then, add the maple syrup, butter, and vegetable stock to the blender and stir around. Blend the ingredients on a high setting to ensure a smooth texture. Add salt and pepper to taste.

• Begin by preparing the brine for your scallops. Combine two cups of hot water, eight cups of cold water, and one cup of kosher salt in a large bowl. Carefully place the scallops in the brine and let them soak for no more than 10 minutes. Once complete, remove the scallops from the brine and pat dry with a paper towel.

• As the scallops are soaking, begin to prepare the clarified butter. Melt one stick of butter in a sauce pan over low heat. As the butter melts you will notice a white foam that begins to form on top of the liquid butter. Remove the foam (milk solids) into a separate bowl. The foaming should take no longer than 3-5 minutes. Once complete, pour the clarified butter into a bowl and let cool.

• Next up, scallops! Heat one tablespoon of clarified butter in a stainless steel or cast iron pan over medium/high heat. Be sure to place only a thin film in the pan as too much butter will boil the scallops versus searing them. Once you begin to see ripples in the butter, place the scallops into the hot pan in a clockwise pattern around the pan. This will help you know which scallops have been in the pan the longest.

• Sear the scallops for 2-3 minutes on each side depending on their size. Sprinkle salt and lemon on the scallops as they sear. When there is a deep golden color on the first side, flip the scallops and caramelize them on their other side. The scallops will be fully cooked when they feel slightly firm but tender when you press on their flesh. Remove from the pan and place on a paper towel or wire rack to let the excess butter drip off.

• Spread a thin layer of the warm butternut squash purée on your dish. Carefully place the hot caramelized scallops on top of the purée. Add salt and pepper and finish by squeezing a lemon wedge over each scallop. Enjoy!