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RECIPE
13 INGREDIENTS9 STEPS45MIN

Seared Scallops with Miso-Butternut Squash Succotash

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1 Ratings

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Recipe for Deception

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Scallops are super simple to make, and such a treat to enjoy with this wintery succotash. Make it for your friends and finish it off with an episode of Recipe for Deception EVERY THURS @ 10/9c - only on Bravo.
45MIN
Total Time

Recipe for Deception

Check out recipes inspired by the show and new episodes EVERY THURS @ 10/9c - only on Bravo.

Ingredients

US / METRIC
Servings:
2
Serves 2
1
1
Medium  Apple
1
Large  Shallot
1/2 Tbsp
Fresh Thyme , chopped
1 Tbsp
6
Fresh Large Scallops
to taste
to taste
Freshly Ground Black Pepper
2 Tbsp
Grapeseed Oil
or Canola Oil
to taste
Lemons , zested
to taste
Fresh Chives , finely chopped
or Parsley

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Nutrition Per Serving

VIEW ALL
CALORIES
685
FAT
40.2 g
PROTEIN
21.9 g
CARBS
73.3 g

Cooking Instructions

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Step 1
Preheat oven to 400 degrees F (200 degrees C). Cube the Apple (1) into half-inch pieces. Place them in a bowl of acidulated water (water with a tablespoon of lemon juice added to it. This keeps the apple from oxidizing while you prepare the other ingredients). Set aside.
Step 2
Dice the Shallot (1).
Step 3
Melt White Miso Paste (1/4 cup) and Unsalted Butter (1/4 cup).
Step 4
Peel and cube the Butternut Squash (1) into half-inch pieces. Toss the pieces with half of the miso-butter sauce. Place on a pan lined with parchment a roast squash for 20 minutes.
Step 5
Drain the apples. Remove the pan from the oven and add the apples, shallot and toss thoroughly with the remaining miso-butter. Increase heat to 425 degrees F (220 degrees C) and roast for another 15 minutes.
Step 6
When the vegetables are almost done, prepare the Fresh Large Scallops (6), and pat dry with a paper towel. Season with a bit of Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste).
Step 7
Add the scallops to the pan. When the Grapeseed Oil (2 tablespoon) is shimmering hot, place the scallops in the skillet and cook without moving for one and half to two minutes. When golden brown, flip and cook for an additional minute. Remove from skillet.
Step 8
Toss Lemon Juice (1 tablespoon) and Fresh Thyme (2 teaspoon) with the roasted succotash.
Step 9
Divide the succotash amongst the plates, and place the scallops on top. Garnish with Fresh Chives (to taste) and Lemon (to taste). Enjoy!

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Nutrition Per Serving
Calories
685
% Daily Value*
Fat
40.2 g
52%
Saturated Fat
15.5 g
78%
Trans Fat
0.0 g
--
Cholesterol
76.7 mg
26%
Carbohydrates
73.3 g
27%
Fiber
13.3 g
48%
Sugars
27.1 g
--
Protein
21.9 g
44%
Sodium
1736.4 mg
75%
Vitamin D
--
--
Calcium
300.0 mg
23%
Iron
4.8 mg
27%
Potassium
1683.8 mg
36%
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