Bay Scallops with Butternut and Basil Sauce
- 1 Medium butternut squash, cut into 1 inch chunks
- Kosher salt
- Freshly ground pepper
- 1 lb Fresh bay scallops
- 1 bunch Fresh basil
- 1/3 cup Olive oil
- Squeeze of lemon
- Bring a pot of water to a boil and cook squash for about 20 minutes until tender. Drain water and mash squash. Add butter, salt and pepper to taste.
- While butternut squash is cooking, prep the scallops and make the basil sauce.
- Remove the small muscle on the side of the scallops, rinse well and pat dry with paper towels.
- To make the sauce, bring a small pot of water to a boil. Add the basil leaves and boil for 30 seconds. Drain and pat dry with a paper towel.
- Add blanched basil to a blender with 1/3 cup olive oil. Add a little more if needed to blend easily. Blend until thoroughly mixed, about 1 minute. Strain in a fine-meshed strainer. Season with a pinch of salt.
- To cook scallops, heat a sauté pan over medium-high heat. Add butter or olive oil to coat. Sear scallops on one side, about 1 to 2 minutes. Turn and sear the other side. Season with salt.
- Arrange butternut squash mash on a large platter. Place scallops around it. Add a squeeze of lemon to basil sauce and drizzle or spoon around, not on, the scallops.
- Serve immediately.
Recipe adapted from MVMagazine.com