Flavorful scallop recipe with quick shallot-sage browned butter sauce.
1. Place squash in microwave-safe bowl, cover, and microwave until tender, 8 to 12 minutes, stirring squash halfway through. Drain, then transfer squash to food processor. Add half-and-half, 1 tablespoon butter, 1/2 teaspoon salt, and cayenne, and process until smooth. Transfer to bowl and cover to keep warm.
2. Pat scallops dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet over high heat until just smoking. Add half of scallops and cook, without moving them, until well browned, 1 1/2 to 2 minutes. Turn scallops and cook until sides are firm and opaque, 30 to 90 seconds. Transfer scallops to plate and tent loosely with foil. Wipe out skillet with paper towels and repeat with remaining oil and scallops. Transfer to plate with first batch.
3. Heat remaining butter over medium heat, swirling skillet constantly, until butter has nutty aroma, about 1 minute. Add shallot, minced sage, and sage leaves and cook until fragrant, about 1 minute. Off heat, stir in lemon juice and season with salt and pepper. Pour sauce over scallops and serve with butternut squash.
It saves prep time to buy precut, peeled butternut squash from the supermarket.
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Serving Size: 1 Serving (458g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 477 | ||
Calories from Fat: 196 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.8g | 29 % | |
Saturated Fat 9.9g | 49 % | |
Monounsaturated Fat 6.9g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 129.4mg | 40 % | |
Sodium 1049.2mg | 36 % | |
Potassium 1682.3mg | 44 % | |
Total Carbohydrate 30.2g | 9 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 25.2g | ||
Protein 42.5g | 61 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 477
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