Seared Scallops with Butternut Squash
This French-inspired technique of cooking vegetables in an emulsion of butter and water to gives this dish a wonderful richness.
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 www.saveur.com.
Cooking tools:
- Mortar and pestle
- Potato masher
- Kitchen shears
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Peeler
- Colander
- Fork
- Measuring cup
- Measuring spoon
- Stove
- Paper towel
- Plate
Ingredients
- 1 small butternut squash
- 1 small leek, white part only, cut into 1/4''-thick rings
- 10 tbsp. butter, cut into tbsp.-size pieces
- Salt
- 2 tbsp. peanut oil
- 1 lb. bay scallops
- 2 fresh chives
- 1 tsp. Sichuan peppercorns, cracked
- 16 small sprigs fresh chervil
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