PAN-SEARED SCALLOPS WITH BUTTERNUT SQUASH PUREE & POMEGRANATE-QUINCE SLAW » Gordon Ramsay.com
Experience the flavors of autumn with pan-seared scallops paired with butternut squash puree and pomegranate-quince slaw. Perfect for special occasions or a luxurious dinner at home.
Ingredients
- 1 butternut squash (about 3 pounds) seeded and halved
- 4 tablespoons unsalted butter, divided
- 2-4 sprigs of fresh herbs (thyme or rosemary)
- 4 cloves of garlic, crushed
- Flaky sea salt and fresh cracked pepper, to taste
- 2 tablespoons quince paste
- 2 tablespoons minced shallot
- 1 tablespoon apple cider vinegar
- 2-3 tablespoons olive oil
- 2 cups thinly sliced cabbage (purple and savoy)
- ¼ cup pomegranate seeds
- ¼ cup toasted and chopped hazelnuts
- Handful of fresh mint, chopped
- 1 lemon, zested
- 8 large sea Scallops, cleaned
- 2 teaspoons olive oil
- Lemon juice, to taste
- 3 tablespoons unsalted butter
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