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.

Tags: Scallop