Seared Scallops with Butternut Squash

• servings: 4 servings
• active time: 25 mins

Ingredients

3 pounds, butternut squash, peeled, seeded, and cut into ½-inch pieces (8 cups)

3/4 cup, chicken broth

1 large clove garlic, grated*

6 tablespoons, unsalted butter, divided

1 3/4 teaspoons, table salt, divided

1 1/2 pounds, large sea scallops

3/4 teaspoon, pepper, divided

2 tablespoons, vegetable oil, divided

1/2 cup, half-and-half

1 tablespoon, chopped fresh sage

1/2 teaspoon, grated lemon zest plus 2 teaspoons juice

Directions

Combine squash, broth, 4 tablespoons butter, garlic and 1 teaspoon salt in large saucepan. Cover and cook over medium-high heat, stirring occasionally, until squash is tender, about 25 minutes (roughly 2 pounds of kabocha only needed 15 mins)

About 10 minutes before squash is ready, pat scallops dry with paper towels and sprinkle with ¼ teaspoon pepper and remaining ¾ teaspoon salt. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of scallops, flat side down, and cook, without moving them, until well browned, about 1½ minutes. Flip and cook until browned on second side, about 1½ minutes. Transfer to plate and tent with foil. Wipe skillet clean with paper towels; repeat with remaining 1 tablespoon oil and remaining scallops.

Using potato masher, mash squash until smooth. Stir in half-and-half and remaining ½ teaspoon pepper. Set aside and cover to keep warm. Melt remaining 2 tablespoons butter in now-empty skillet over medium heat. Continue to cook, swirling skillet occasionally, until butter turns dark golden brown and has nutty aroma, 1 to 2 minutes. Off heat, stir in sage and lemon zest and juice. Serve squash topped with scallops and drizzled with sauce.