Scallops and Squash

Get Ready For A Light & Ultra-Nutritious Dish… Scallops and Squash


1 ½ pounds large sea scallops

2 pounds butternut squash 1 in pieces

½ C Ghee/ clarified butter

1/8 t cayenne pepper

Sea Salt & pepper

1 lg shallot minced

2 t minced fresh sage

1 T lemon juice

1 T water

Makes 4 Servings


Place scallops on baking sheet lined with paper towels. Cover with paper towels and pat to dry the scallops. Let sit for at least 10 minutes to become room temperature.

Steam squash until tender (or microwave, we prefer the steam). Process the squash in food processor or blender with 1T ghee, 1T water, 1 t salt & cayenne until smooth scrapping sides as needed. Keep covered to keep warm.

Season scallops with salt and pepper. Heat 2 T ghee in 12 inch non stick (like ceramic) skillet over high heat until just starting to smoke. Add half of the scallops single layer flat side down. Do not crowd. Cook until well browned without moving about 1 ½ - 2 minutes. Flip and continue the process on the other side of the scallop.

Transfer the scallops to plate when firm & centers are opaque. Repeat with remaining scallops.

You may want to wipe out skillet here – I don’t.

Heat remaining ghee in skillet until melted and hot. Add shallot and sage and cook until fragrant about a minute. Stir in lemon juice and any accumulated scallop juices and cook for 30 seconds. Season with salt and pepper to taste. Pour sauce over scallops and serve with squash.


Recipe adapted from America Test Kitchen