Scallops with Roasted Squash and Spinach Puree – Legal Sea Foods Online

Ingredients

• 1x24 pack Legal Sea Foods Dry Day Boat Sea Scallops , thawed to room temperature as per package instructions, gently patted dry with a paper towel, and sprinkled with salt and pepper
• 2 medium-sized acorn squash (about 1.5-2lb each), washed, cut into 1/2in thick slices crosswise, and seeds removed
• 1 lb baby spinach, washed and dried
• 1 medium-sized potato, washed, cut into cubes
• 1/3 cup heavy whipping cream
• 2 medium garlic cloves, chopped + extra, if needed
• 4 tbsp avocado oil, divided + extra, for searing the scallops, if needed
• 1 tbsp unsalted butter, divided
• Salt and ground black pepper to taste
• 1 tbsp dried cranberries, for decoration
• Fresh herbs and edible flowers, for decoration (optional)