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Seared Scallops Butternut Cream

Seared Scallops Butternut Cream

Indulge in the rich flavors of Seared Scallops Butternut Cream. This elegant yet easy recipe combines tender scallops with creamy squash for a dish that impresses every time. Perfect for date nights or dinner parties.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 20 g butter
  • 1 small butternut squash (about 600g), peeled and cubed
  • 1 onion thinly sliced
  • 200 ml vegetable broth
  • 100 ml heavy cream
  • 1 tablespoon olive oil
  • 1 pinch nutmeg (optional)
  • 30 g toasted and chopped hazelnuts

Equipment

  • Large saucepan
  • Nonstick skillet
  • Immersion blender or regular blender
  • Dry skillet for toasting nuts
  • Paper towels for drying scallops

Method
 

  1. Heat olive oil in a large saucepan over medium heat. Sauté sliced onions until translucent.
  2. Add cubed butternut squash and stir for about 5 minutes.
  3. Pour in vegetable broth, bring to a boil, then lower heat and simmer for 15-20 minutes until fork-tender.
  4. Blend the mixture with an immersion blender until smooth. Stir in heavy cream and season with salt, pepper, and nutmeg.
  5. Toast chopped hazelnuts in a dry skillet over medium heat for 2-3 minutes until golden brown.
  6. Pat scallops dry and season with salt and pepper.
  7. Heat olive oil and butter in a nonstick skillet over medium-high heat and cook scallops for 1-2 minutes on each side until golden brown.
  8. Plate by spooning butternut cream on each dish, placing scallops on top, sprinkling with hazelnuts, and garnishing with parsley.

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 8gCholesterol: 60mgSodium: 400mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 800IUVitamin C: 30mgCalcium: 60mgIron: 2mg

Notes

Always pat your scallops dry before cooking for the best sear. If you can't find fresh scallops, frozen ones work well; just thaw them properly. For a dairy-free option, replace butter with olive oil and heavy cream with coconut cream. The butternut cream can be made in advance and stored in the fridge for up to 3 days. Toasted hazelnuts can be replaced with almonds or pecans based on your preference. Serve with a crisp white wine for the perfect pairing.
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