Roasted Sea Scallops with Butternut Squash And Lettuce Cappuccino Recipe | James Beard Foundation
Roasted Sea Scallops with Butternut Squash And Lettuce Cappuccino In this recipe from Jose Martinez, roasted scallops are paired with the best of fall’s
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Ingredients
- 1 small butternut squash (about 2 pounds), peeled, seeds removed, and chopped into 2-inch pieces
- 4 tablespoons olive oil, divided
- 4 tablespoons butter
- Salt
- pepper
- 2 shallots, sliced
- 2 tablespoons Sauvignon Blanc
- 1 small head lettuce, sliced
- 1/2 cup heavy cream
- 1 cup Brussels sprouts, outer leaves removed
- 16 sea scallops
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