Scallops With Butternut Squash Caponata
Author: Randazzo
Serves: 4
Ingredients
- For the scallops:
- Scallop 12 hinge removed, blotted dry
- Olive oil 2 tbsp
- Butter 1 tbsp
- Rosemary 1 sprig
- For the butternut squash caponata:
- Extra-virgin olive oil 1 tbsp
- Butter 1 tbsp
- Shallot 2 each, finely minced
- Butternut squash 2 cups, diced
- Rosemary 1 sprig
- Pinenuts ¼ cup, toasted
- Golden raisins ¼ cup, soaked in
- Onion ¾ cup, diced
- Garlic 2 cloves
- Red wine vinegar 3 tbsp
- Sugar 2 tbsp
- Capers 2 tbsp
- Chive 2 tbsp
Instructions
- For the scallops:
- Season the scallops with salt and pepper. Heat a large sauté pan over medium high heat until hot. Add the evoo, until hot. Add the scallops to pan. Cook the scallops without moving them on one side for 2-3 minutes. Don't turn over until you have a golden brown crust.
- Flip scallops and add butter and rosemary sprig and cook for 2 minutes longer, basting frequently with the foaming butter. The scallops are done when they start to puff.
- Remove from the pan, blot on paper towels and place the atop of the butternut squash caponata. Drizzle with vinaigrette and top with a shaving of Grana cheese.
- For the butternut squash caponata
- In a sauté pan, add extra-virgin olive oil and butter, shallots and rosemary. Cook until translucent.
- Add garlic and butternut squash and cook until tender over medium high heat, about 5-7 minutes.
- Deglaze with vinegar. Evaporate the liquid and add the sugar, raisins and capers. Allow to cool.
- Sprinkle with chives and serve under scallops.
