Seared Scallops & Squash Puree

A coating of sweet butternut squash puree; spoonfuls of fluffy quinoa folded into bites of crisp, tart green apples; seared scallops, dripping with the false nobility of coconut oil: these are the layers that make up this labor of love. Worthy of every moment spent slaving in the kitchen, this delicate dish is an elegant offering to anyone lucky enough to sit around your table.

9ae8af0f4b11722361f73417d68a8467.jpg

Seared Scallops: 

  • 8-10 scallops, depending on the number of people 
  • Organic, unrefined coconut oil 
  • Pink Himalayan or Celtic sea salt, to taste
  • Freshly cracked pepper, to taste 

Squash Puree: 

  • 1 organic butternut squash 
  • Lucini extra virgin olive oil (100% pure Italian olives with no canola or vegetable additives)
  • Pink Himalayan or Celtic sea salt, to taste
  • Freshly cracked pepper, to taste 

Quinoa Salad: 

  • 2 cups organic, sprouted quinoa, cooked according to package instructions 
  • 2 organic green apples, chopped finely 
  • Handful of organic parsley, chopped 
  • Squeeze of lemon juice 
  • Pink Himalayan or Celtic sea salt, to taste
  • Freshly cracked pepper, to taste 
  • Lucini extra virgin olive oil 

Instructions: 

Preheat oven to 375 degrees. 

To prepare the butternut squash, slice off the bottom and top. Poke several holes in the hard skin with a fork. Place the squash in the microwave for 3 minutes. Remove and easily peel the squash. Chop into small uniform pieces and place in a large bowl. Toss with olive oil and spread across a lined baking sheet. Roast for 30-40 minutes, until tender. Once cooled, return the squash to a bowl and use an immersion blender to mix the vegetable with an additional few tablespoons of olive oil, until smooth. 

Prepare the quinoa according to the package instructions. Once the quinoa is cooked and has cooled, add the chopped apple, parsley, lemon juice, olive oil, salt and pepper. Toss until fully combined. Set aside. 

Wash the sea scallops and dry completely with paper towels. Season with salt and pepper. Heat coconut or olive oil over high heat. Add the scallops, cooking for 3 minutes, until one side has browned significantly. Flip the scallops and cook for another 2 minutes or so, depending on the size. 

Spread the butternut squash puree (reheating if necessary) across each plate. Add several spoonfuls of the quinoa salad and perch the seared scallops on top.