Pan-Seared Scallops with Butternut Squash Puree & Pomegranate-Quince Slaw

PAN-SEARED SCALLOPS WITH BUTTERNUT SQUASH PUREE & POMEGRANATE-QUINCE SLAW

This dish is a symphony of flavors and textures, a true masterpiece that will elevate any dinner table. The succulent scallops, kissed with a golden sear, are paired with a velvety butternut squash puree and a vibrant pomegranate-quince slaw. Each element complements the other, creating a harmonious and unforgettable dining experience.  

Ingredients:

For the Scallops:

• 12 large sea scallops
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• Salt and freshly ground black pepper

For the Butternut Squash Puree:

• 1 large butternut squash, peeled, seeded, and cubed
• 4 tablespoons unsalted butter  
• 1/2 cup heavy cream
• Salt and freshly ground black pepper
• Pinch of nutmeg

For the Pomegranate-Quince Slaw:

• 1 large quince, peeled, cored, and thinly sliced
• 1/2 cup pomegranate seeds
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon honey
• Salt and freshly ground black pepper

Instructions:

Preparing the Scallops:

1. Pat the scallops dry with paper towels. Season both sides with salt and pepper.
2. Heat the butter and olive oil in a large skillet over medium-high heat.
3. Add the scallops to the hot pan, being careful not to overcrowd the pan. Cook for 2-3 minutes per side, or until golden brown and cooked through.
4. Remove the scallops from the pan and set aside.

Making the Butternut Squash Puree:

1. Preheat oven to 400°F (200°C).
2. Toss the butternut squash cubes with butter, salt, and pepper on a baking sheet.
3. Roast in the preheated oven for 30-40 minutes, or until tender.
4. Once roasted, transfer the squash to a blender or food processor. Add the heavy cream and blend until smooth and creamy.
5. Season with salt, pepper, and a pinch of nutmeg. Keep warm.

Preparing the Pomegranate-Quince Slaw:

1. In a large bowl, combine the quince slices, pomegranate seeds, red onion, parsley, and mint.
2. In a separate bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper.
3. Pour the dressing over the slaw and toss to coat.

Plating:

1. Divide the warm butternut squash puree among four plates.
2. Top each plate with three seared scallops.
3. Spoon the pomegranate-quince slaw over the scallops.
4. Serve immediately.

Tips for Success:

• Don’t overcook the scallops: Scallops are best cooked quickly to maintain their tender texture. Overcooking will result in tough and rubbery scallops.
• Pat the scallops dry: Patting the scallops dry before cooking helps to achieve a crispy sear.  
• Don’t move the scallops too much: Resist the urge to move the scallops around too much in the pan, as this can prevent a proper sear.
• Use high-quality ingredients: The quality of your ingredients will directly impact the flavor of your dish.
• Balance the flavors: The combination of sweet, savory, and tangy flavors in this dish creates a well-balanced and delicious meal.

Pairing Suggestions:

• Wine: A crisp and refreshing white wine, such as a Sauvignon Blanc or Chardonnay, would be a great pairing for this dish.
• Cocktails: A light and refreshing cocktail, such as a Pomegranate Martini or a Pear Martini, would also complement the flavors of this dish.

This stunning dish is perfect for a special occasion or a romantic dinner. It’s visually appealing, flavorful, and easy to prepare. With a little effort, you can create a dish that will impress your guests and leave them wanting more.

Cooking instructions

1. Preheat oven to 425˚F and line a roasting pan with foil.
2. Prepare squash for puree – place squash halves on a baking sheet and divide butter, herbs, and garlic amongst each half. Season generously with salt and pepper and olive oil, roast until tender for about 45 minutes to an hour.
3. Once squash is cool enough to handle, scoop out flesh (including garlic) and place in a blender along with roasted garlic, discarding herbs. Pulse until smooth, season with salt and pepper.
4. Prepare vinaigrette – in a small bowl, whisk together quince paste and 1 tablespoon hot water until smooth. Whisk in shallot, apple cider vinegar, and olive oil until smooth. Set aside.
5. Prepare slaw – toss together cabbages, pomegranate seeds, hazelnuts, and mint. Zest lemon over the slaw and toss with enough vinaigrette to coat, being careful to not over dress.
6. Prepare scallops – Heat a skillet over high heat. Find the wide “top” side of the scallops and place facing up on a plate lined with a paper towel. Season with salt and pepper. Drizzle hot pan with oil and sear scallops until golden and caramelized. Flip scallops and juice half a lemon over scallops, swirl in a few knobs of butter and let brown, finish with remaining lemon juice and season with salt and pepper.
7. To serve – divide warmed squash puree amongst plates (or shallow bowls) and nestle scallops on top, garnishing with pomegranate-quince slaw and a drizzle of quince vinaigrette, serve immediately.