Seared Scallops with Cheesy Acorn Squash Mash
Ingredients
The squash
-
2
pieces
acorn squashes, halved
-
1
piece
sweet potato
-
to taste
none
Simply Nature 100% Pure Avocado Oil
-
to taste
none
Kosher salt
-
2
tablespoons
unsalted butter, cubed
-
2
cloves
garlic, minced
-
¼
cup
grated Emporium Selection Premium Aged Cheddar
The brown butter walnuts
-
½
cup
walnuts, chopped
-
2
tablespoons
unsalted butter
-
Juice from ¼
none
lemon
-
2
pieces
chives, trimmed and minced
-
to taste
none
Kosher salt
-
a pinch
none
crushed red pepper
The scallops
-
3
tablespoons
Simply Nature 100% Pure Avocado Oil
-
6
ounces
frozen Specially Selected Jumbo Scallops, thawed
Instructions
- Preheat the oven to 400°F and roast the halved acorn squashes face down for 30 to 40 minutes until tender.
- Allow the squashes to cool, then scoop out the flesh and combine it with the sweet potato, butter, garlic, cheddar, and salt in a food processor, blending until mostly smooth.
- In a small pan, toast the walnuts with butter over medium heat until fragrant, then mix in lemon juice, chives, salt, and crushed red pepper.
- Heat avocado oil in a skillet over medium-high heat, then sear the scallops for about 2 minutes on one side without moving them, flip and cook for an additional minute.
- Assemble the dish by placing the squash mash on a platter, topping with scallops, and spooning the brown butter walnuts on top.
Nutrition Facts (estimated)
Servings
4
Calories
226
Total fat
21g
Total carbohydrates
9g
Total protein
3g
Sodium
20mg
Cholesterol
30mg
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