Paired with the Private Reserve Chardonnay
Prep Time: 15 mins | Cook Time: 25 mins | Serving Size: 4
Golden scallops meet velvety butternut squash purée and a drizzle of nutty brown butter for a dish that feels equal parts comforting and refined. Crisp sage and a touch of lemon add freshness, while the Private Reserve Chardonnay’s citrus and toasted oak notes mirror the warmth on the plate. Simple to make, yet impressive enough for any fall dinner.
Ingredients
For the Purée
- 1 medium butternut squash, peeled, seeded, cubed
- 2 tbsp butter
- ½ cup heavy cream (or half-and-half)
- Salt & white pepper to taste
For the Scallops
- 12 large sea scallops, patted dry
- 2 tbsp olive oil
- 2 tbsp butter
- 6 fresh sage leaves
- Zest of 1 lemon
- Flaky sea salt
Instructions
Make the Squash Purée
Steam or boil squash cubes until tender (about 12–15 minutes).
Purée in a blender with butter and cream until silky smooth. Season with salt and white pepper. Keep warm.
Sear the Scallops
Heat olive oil in a skillet over high heat.
Season scallops lightly with salt, then sear 2–3 minutes per side until golden brown with a just-set center. Transfer to a plate.
Make Brown Butter Sage
In the same pan, melt butter over medium heat until foamy and nutty.
Add sage leaves and crisp them in the butter. Remove and drain on paper towels. Stir lemon zest into the browned butter.
Plate
Spoon butternut squash purée onto each plate. Nestle scallops on top, drizzle with brown butter, and garnish with crispy sage leaves.
