Seared Scallops with Butternut Squash

Name: Seared Scallops with Butternut Squash
Yield: Serves 4
Ingredients: 3 pounds, butternut squash, peeled, seeded, and cut into ½-inch pieces (8 cups); 3/4 cup, chicken broth; 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

15 comments

Appears in Cook's Country February/March 2020

The secret to cooking scallops is keeping it simple and adding flavors that accent the scallops' sweetness.

SERVES4

TIME30 minutes

WHY THIS RECIPE WORKS

Searing the scallops while the squash cooked ensured that this weeknight meal was ready in less than 30 minutes.

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