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RECIPE
12 INGREDIENTS 9 STEPS 45min

Seared Scallops with Miso-Butternut Squash Succotash

4.0
1 Ratings
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.
Seared Scallops with Miso-Butternut Squash Succotash Recipe | SideChef
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.
Being able to deceive the competition is almost as important as the cooking ability of the contestants. Check out recipes inspired by the show originally featured on BravoTV.
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Being able to deceive the competition is almost as important as the cooking ability of the contestants. Check out recipes inspired by the show originally featured on BravoTV.
45min
Total Time
$5.55
Cost Per Serving

Ingredients

Servings
2
US / METRIC
1
Medium Apple
1
Large Shallot
1/2 Tbsp
Fresh Thyme , chopped
1
Lemon , zested, juiced
zest to taste plus 1 Tbsp juice per 2 servings
6
Fresh Large Scallops
to taste
to taste
Freshly Ground Black Pepper
2 Tbsp
Grapeseed Oil
or Canola Oil
to taste
Fresh Chives , finely chopped
or Parsley
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Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
397
FAT
39.0 g
PROTEIN
5.8 g
CARBS
11.7 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 Tbsp) 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 the juice from Lemon (1) and Fresh Thyme (1/2 Tbsp) 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 some Lemon Zest. Enjoy!

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Nutrition Per Serving
Calories
397
% Daily Value*
Fat
39.0 g
50%
Saturated Fat
15.4 g
77%
Trans Fat
0.0 g
--
Cholesterol
60.2 mg
20%
Carbohydrates
11.7 g
4%
Fiber
3.0 g
11%
Sugars
11.5 g
--
Protein
5.8 g
12%
Sodium
1604.4 mg
70%
Vitamin D
--
--
Calcium
60.6 mg
5%
Iron
1.2 mg
7%
Potassium
4.9 mg
0%
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