Seared Scallops with Butternut Squash and Brown Butter Hazelnuts

PREP 10 minutes
COOK TIME 1 hour
SERVES 2

Functional Foods Highlight

Scallops: Scallops are a great source of protein. They also are a good source of iodine, zinc, phosphorus, iron, magnesium, and potassium. A serving of scallops meets the daily requirements for vitamin B12, which is an essential Nutrient that helps the body make DNA, protect against anemia, heart and blood vessel disease, depression, and dementia.

Butternut Squash: Butternut squash is full of fiber, vitamins A, C, E, and B, and contains important minerals like magnesium and zinc. This delicious veggie supports a healthy gut and immune system making it perfect for fighting the winter cold and flu system.

This recipe is part of our Daily Bloom Valentine's Day Bundle. Click here to check out our exclusive three-course-menu and curated grocery guide.

Food Farmacy

1/2 lb. fresh scallops
1 butternut squash
1/2 cup hazelnuts
1/2 cup milk of choice (plus more for a thinner puree)
7 Tbl. salted butter (2 Tbl. for scallops and 5 Tb. for hazelnuts)
olive oil
1 Tbl. fresh lemon juice
salt + pepper
parsley (for garnish)

Directions

Butternut Squash Puree

Preheat oven to 375 °F
Peel and cut butternut squash into 1 inch cubes (be sure to remove seeds from squash)
On a lined baking sheet, drizzle with olive oil and season with salt + pepper, bake until cooked all the way through, about an hour
Transfer squash to a blender and pour in 1/2 cup of your desired milk
Blend until smooth adding more liquid as you go until you reach your desired consistency

Brown Butter Hazelnuts

Preheat oven to 350°F, place hazelnuts on a baking sheet and toast for about 10 minutes
Transfer nuts to a clean kitchen towel and rub off skin then coarsely chop nuts
Melt butter over medium heat in a sauce pan, add hazelnuts and cook until butter begins to brown (3-4 minutes)
Remove pan from heat and add lemon juice

Seared Scallops

Preheat a cast iron skillet over medium-high heat
Pat scallops dry with a paper towel, season both sides with salt and pepper
When the pan is hot, add a drizzle of olive oil and drop in your scallops (do not overcrowd pan, you might want to do in 2 batches)
Cook scallops on one side for 2 minutes, don’t disturb them while cooking
Using tongs, flip scallops and add butter to the pan. Baste scallops with butter and cook for 1 minute

To Plate: spread butternut squash across plate, add scallops and top with brown butter hazelnuts and fresh parsley

From the Chef:

This recipe will make more butternut squash puree than is needed for this dish. You can save some of the squash and turn it into a soup by adding vegetable stock instead of milk!

From the Doc:

Scallops are low in mercury, a heavy metal that can be highly toxic and is found in fish, making it a great source of protein, particularly for women who are trying to conceive, pregnant, breastfeeding or for children, all who benefit greatly from the health benefits of fish but are more vulnerable to the dangerous side effects of mercury .

Sources

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Seared Scallops with Butternut Squash and Brown Butter Hazelnuts PREP 10 minutes COOK TIME SERVES 2 Food Farmacy 1/2 lb. fresh scallops 1 butternut squash 1/2 cup hazelnuts 1/2 cup milk of choice (plus more for a thinner puree) 7 Tbl. salted butter (2 Tbl. for scallops and 5 Tb. for hazelnuts) olive oil 1 Tbl. fresh lemon juice salt + pepper parsley (for garnish)	This recipe is part of our Daily Bloom Valentine's Day Bundle. Click here to check out our exclusive three-course-menu and curated grocery guide.
Directions