Pan-Seared Scallops with Butternut Squash Puree Recipe
Pan Seared Scallops with Butternut Squash Puree Recipe - Remove and discard tendons, peel and seed squash, season scallops and thinly slice scallions
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at pbonlife.com.
Cooking tools:
- Food processor
- Nonstick skillet
- Microwave
- Baking sheet
- Kitchen towel
- Paper towel
- Serving platter
- Aluminum foil
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Stove
Ingredients
- 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
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