While scallops can taste great by themselves with a little salt and pepper, this recipe from Lake Quinault Lodge on the southern border of Olympic National Park complements them with the nuttiness of acorn squash. Thanks to Executive Chef Patrick Norris for sharing this recipe.
Roasted Acorn Squash with Scallops Yield: 2 Servings
Ingredients: 1 Acorn (Danish) Squash
2oz butter (unsalted)
1oz pure honey
10 oz Fresh Scallops
1 clove garlic minced
2Tbs Shallots minced
2oz Sun dried tomatoes
1 # Asparagus (trimmed and cut into segments leaving 6 spears)
12 Cremini mushrooms (quartered)
3Tbs Olive oil
3Tbs White cooking Wine
Salt and pepper to taste
Directions: Pre heat oven to 350 degrees
Cut ends off of squash and cut the squash in half and deseed with spoon. Rub honey on the inside of the squash thoroughly covering the flesh, place a 1oz cube of butter in the cup of the squash, salt and pepper and place on sheet pan and roast in the oven for about 15 minutes with the cup of the squash upright. After 15 minutes flip the squash over and roast for another 15 minutes, the butter that has melted will now act as a steaming agent for the squash during the later 15 minutes.
Now in a separate sauté pan over medium heat, add the oil and place the Scallops in the pan for a nice sear. Once the scallops start to brown, add in your mushrooms, sun dried tomatoes, and asparagus including the 6 spears. Sauté until mushrooms start to soften, at which point add in your shallots and garlic, salt and pepper and continue to sauté for a few minutes. Deglaze the pan with the white wine until all the moisture has reduced. Reserve the 6 spears for garnish.
Spoon the mixture from the sauté pan into the squash, letting the squash act as the bowl then allow the mixture to cascade out of the squash onto the plate. Take the remaining asparagus spears and place into the back of the squash giving some height to the plate.
Beurre Blanc sauce:
Ingredients: ½ Cup of white wine
2Tbs shallots minced
4oz Heavy cream
1/3 # Butter (unsalted)
Directions: In separate sauté pan, add wine and shallots and reduce on medium heat until just a trace of the wine is left. Add the heavy cream and reduce until it is thick in consistency. Pull off of heat immediately and whisk in the cubed butter until all butter is incorporated. Pour over dish and serve