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Preheat oven to 400 degrees F. Cube the
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.
White Miso Paste (1/4 cup)
Unsalted Butter (1/4 cup)
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 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)
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.
Lemon Juice (1 Tbsp)
Fresh Thyme (1/2 Tbsp)
with the roasted succotash.
Divide the succotash amongst the plates, and place the scallops on top. Garnish with
Fresh Chives (to taste)
Lemons (to taste)