Pan-Seared Scallops Recipe

To speed up the time to serve, microwave the squash and then pureed it with a pat of butter and a bit of curry powder for bold flavor. To ensure even browning, we pan-seared the scallops in two batches. Letting the scal­lops drain on dish towels before cooking them drew out excess moisture that would have caused them to steam. A simple sauce of browned butter and sauteed scallions added a nice finishing touch. We recommend buying “dry” scallops, which don’t have chemical additives and taste better than “wet.” Dry scallops will look ivory or pinkish; wet scallops are bright white.

1.Remove and discard tendons from scallops. Place scallops on rimmed baking sheet lined with dish towel and top with second towel. Blot moisture gently, then let scallops sit between towels for 10 minutes. Note: The small, crescent-shaped muscle that is sometimes attached to the scallop will be incredibly tough when cooked. Use your fingers to peel this muscle away from the side of each scallop before cooking.
2. Meanwhile, peel and seed squash and cut into 1-inch chunks. Place squash in bowl, cover, and microwave until tender, 8 to 12 minutes, stirring halfway through microwaving. Drain squash and transfer to food processor. Add 1 table­spoon water, 1 tablespoon butter, curry powder, and½ teaspoon salt and process until smooth, about 30 seconds; transfer to bowl and cover.
3. Season scallops with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Place half of scallops in skillet and cook, without moving them, until well browned, 1 ½ to 2 minutes. Flip scallops and continue to cook until sides are firm and centers are opaque, 30 to 90 seconds; transfer to platter and tent with aluminum foil. Wipe skillet clean with paper towels and repeat with remaining 1 tablespoon oil and remaining scallops.
4. Thinly slice scallions. Add remaining 3 tablespoons butter to now-empty skillet and cook over medium-low heat until melted and just starting to brown, about 30 seconds. Add scallions and cook until fragrant, about 1 minute. Season with salt and pepper to taste. Pour sauce over scallops and serve with squash.

Pan-Seared Scallops with Butternut Squash Puree Recipe Ingredients to Serve 4

1 1/2 pounds large sea scallops
2 pounds large sea scallops
4 tablespoons unsalted butter
¾ teaspoon curry powder
2 tablespoons vegetable oil
3 scallions