Pan-fried scallops with butternut squash two ways - Good Food Middle East

Ingredients

• 6 large scallops, prepared and halved horizontally
• 2 tbsp olive oil
• 50g butter
• bottom half of 1 small butternut squash, peeled, deseeded and cut into small chunks (save the top half for the dressing)
• 75ml fresh chicken stock
• 1 tsp finely grated parmesan
• top half of 1 butternut squash, peeled
• 150g piece streaky bacon, cut into small pieces, or pre-cut lardons
• 1 small red onion, finely chopped
• 1 tbsp small capers
• 1 tbsp sherry vinegar
• 2 tbsp finely chopped chives