Chef’s Specialty

Sea Scallops with
Butternut Squash Caponata



Caponata Ingredients:

  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon butter
  • 2 shallots, finely minced
  • 1 sprig rosemary
  • 2 cups diced Butternut squash
  • 2 cloves garlic
  • 3 tablespoons red wine vinegar
  • 2 tablespoons sugar
  • 1/4 cup pine nuts, toasted
  • 1/4 cup golden raisins, soaked in water
  • 2 tablespoons capers

Scallops Ingredients:

  • 12 large sea scallops, blotted dry and muscle removed
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 sprig rosemary
  • 2 tablespoons chives

Caponata Preparation:

  1. In a sauté pan, add extra-virgin olive oil and butter, shallots and rosemary. Cook until translucent.
  2. Add garlic and butternut squash, and cook until tender over medium high heat, about 5-7 minutes.
  3. Deglaze pan with vinegar. Evaporate liquid and add the sugar, raisins, pine nuts and capers. Allow to cool.

Scallops Preparation:

  1. Season the scallops with salt and pepper. Heat a large sauté pan over medium high heat until hot. Add the oil, heat again until hot. Place scallops in the pan and cook without moving them 2-3 minutes, until you have a golden brown crust.
  2. Flip scallops, add butter and rosemary sprig, and cook for 2 minutes longer, basting frequently with the foaming butter. The scallops are done when they start to puff.
  3. Remove scallops from the pan, blot on paper towels and place them atop the butternut squash caponata.
  4. Garnish with chives.