ingredients.

Scallops

  • (12 oz) sea scallops — about 8-10
  • (2) tbsp raw sugar
  • salt & pepper
  • extra virgin olive oil

Red Chard

  • (1) bunch red chard, stem removed and roughly chopped
  • (1) shallot, sliced
  • (2) garlic cloves, sliced
  • (¼) cup water (or broth)
  • extra virgin olive oil
  • salt & pepper

Butternut Squash

  • (1) small butternut squash, peeled, seeds removed and chopped
  • (3) tbsp butter
  • (1) tsp dried thyme
  • salt & pepper

directions.

  1. Heat a large sauté pan over medium heat
  2. Melt 3 tbsp butter in pan, whisking frequently until butter has browned (don’t step away from the pan, it can quickly become burnt butter if you’re not paying attention)
  3. Remove pan from heat once butter has browned
  4. Whisk in the dried thyme
  5. Add the chopped butternut squash to the browned butter with 1 tbsp of salt and 2 tsp pepper
  6. Place pan over medium high heat and mix squash until evenly coated in brown butter
  7. Let squash cook for a few minutes to brown on one side, then stir and allow to brown on other sides
  8. Reduce heat to low and cover the pan
  9. Let cook for about 20 minutes until squash is tender, stirring occasionally
  10. While squash is cooking, heat another sauté pan over medium high heat
  11. Add a couple tablespooons of extra virgin olive oil to pan
  12. Add garlic and shallots to pan, sauté for 5 minutes
  13. Place shredded chard into pan with water (or broth for more flavor), cover
  14. Cook chard for 5 minutes, then remove lid from pan
  15. Stir chard and allow liquid to evaporate, season with salt and pepper to taste, keep warm
  16. Set another pan over medium high heat (P.S. have you checked on the squash lately?!)
  17. Sprinkle both sides of scallops evenly with 2 tsp salt, 1 tsp pepper and sugar
  18. Drizzle some extra virgin olive oil into pan
  19. Place scallops in the pan and cook for about 3-4 minutes until nicely browned
  20. Turn scallops to brown other side and finish cooking for another 3-4 minutes
  21. Plate scallops with sautéed red chard and browned butternut squash

Scallops with Red Chard & Butternut Squash