- 1 small butternut squash (about 2 pounds), peeled, seeds removed, and chopped into 2-inch pieces
- 4 tablespoons olive oil, divided
- 4 tablespoons butter
- Salt and pepper to taste
- 2 shallots, sliced
- 2 tablespoons Sauvignon Blanc
- 1 small head lettuce, sliced
- 1/2 cup heavy cream
- 1 cup Brussels sprouts, outer leaves removed
- 16 sea scallops
This recipe contains: Dairy, Shellfish
Roasted Sea Scallops with Butternut Squash And Lettuce Cappuccino
Maison Blanche, Longboat Key, FL
In this recipe from Jose Martinez, roasted scallops are paired with the best of fall’s butternut squash and Brussels sprouts and a creamy lettuce sauce.
Yield: 4 servings
Preheat the oven to 400ºF.
Place the butternut squash in a baking dish. Add 2 tablespoons of olive oil and stir to coat. Roast until the squash is tender, about 30 minutes. Transfer to a food processor and add the butter. Purée until smooth, then season with salt and pepper. Reserve. Keep the oven temperature at 400ºF.
Add the shallots and wine to a medium pot over medium heat. Bring to a simmer and cook until the wine has cooked off, about 2 minutes. Add the lettuce and cream and cook for 20 minutes. Transfer to a blender and purée until smooth. Strain through a sieve and reserve.
Heat the remaining olive oil in a large skillet over medium-high heat. Add the Brussels sprouts and sauté until tender and beginning to brown, about 7 minutes. Set aside.
Pat the scallops dry with a paper towel and place them in a baking dish. Roast until the scallops are opaque and just beginning to brown at the edges, about 5 minutes.
To serve, spoon some butternut squash purée onto a plate. Top with some Brussels sprouts and 4 scallops. Drizzle with lettuce cappuccino.
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