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.
- 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
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.