How To Make Pan-Fried Scallops with Butternut Squash Two Ways
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Serves:
Ingredients
- 16 scallops
- 1 small butternut squash, peeled and diced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- Juice of 1 lemon
- 1 tablespoon chopped fresh parsley
Instructions
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Preheat a large skillet over medium-high heat.
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Season the scallops with salt and pepper. Add olive oil to the skillet and place the scallops in a single layer. Cook for 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.
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In the same skillet, melt the butter over medium heat. Add the diced butternut squash, garlic, and thyme leaves. Cook for 10-12 minutes, or until the squash is tender.
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Remove half of the cooked squash from the skillet and transfer it to a blender or food processor. Blend until smooth, adding a splash of water if needed for a creamy consistency.
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Return the blended squash to the skillet. Stir in the lemon juice and season with salt and pepper to taste.
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Place the scallops back into the skillet with the squash mixture. Cook for an additional 2-3 minutes, until the scallops are heated through.
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Serve the pan-fried scallops on top of the butternut squash puree, garnished with chopped parsley.
Nutrition
- Calories : 230kcal
- Total Fat : 7g
- Saturated Fat : 2g
- Cholesterol : 35mg
- Sodium : 250mg
- Total Carbohydrates : 22g
- Dietary Fiber : 4g
- Sugar : 4g
- Protein : 20g
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