This recipe for scallops with butternut purée and sage butter makes for an easy but impressive starter for four or lunch for 2.
Serves 2 - 4
- 400g butternut squash
- olive oil
- a splash chicken stock/white wine
- a few sage leaves
- a knob of butter
- 12 scallops
- pine nuts toasted, to serve
Cut the butternut squash into chunks, rub with a little olive oil and seasoning and roast for 30-40 mins at 180C/fan 160C/gas 6 until really tender.
Whizz in a food processor or blender with a splash of stock/wine until smooth, then sieve, season and keep warm.
Sizzle a few sage leaves in some butter until crisp.
Dry the scallops on some kitchen paper, season them on both sides, then heat a little oil in a heavy-based pan and, when it’s sizzling hot, add the scallops for 1-2 minutes at the most on each side.
Serve the scallops on a pile of purée, drizzle with sage butter and scatter over some toasted pine nuts.