Seared Scallops with Miso-Butternut Squash Succotash

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.

Dice the Shallot (1).

Melt White Miso Paste (4 Tbsp) and Unsalted Butter (4 Tbsp).

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.

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.

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).

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.

Toss the juice from Lemon (1) and Fresh Thyme (2 tsp) with the roasted succotash.

Divide the succotash amongst the plates, and place the scallops on top. Garnish with Fresh Chives (to taste) and some Lemon Zest. Enjoy!